SPINACH, TOMATO AND FETA QUICHE
This is an impressive looking quiche that's easy to personalise to your own tastes. You may like to try red peppers instead of the tomato, add a few mushrooms, maybe some asparagus...you get the idea! I served this with a nice salad, a vegetable side dish and a cheese plate for a nice summer meal.
Provided by Sackville
Categories Cheese
Time 1h
Yield 4-5 serving(s)
Number Of Ingredients 10
Steps:
- Two hours before you want to make the quiche, take the dough out of the freezer to defrost.
- When you're ready to start, lay the dough into either a 10 inch quiche or springform baking pan, making sure you have enough dough to form a crust around the edge.
- The crust should come 1 to 1 1/2 inches up the side of the pan.
- Crumble the feta cheese onto the bottom of the crust.
- Pour the olive oil into a saucepan and, when it is heated, throw in the spinach and cook until wilted.
- Spread the spinach over the feta cheese.
- Beat the eggs, garlic and creme fraiche together.
- Pour over top of the feta cheese and spinach.
- Place cherry tomatoes on top of the quiche.
- Sprinkle chives and ground pepper on top.
- Bake at 350 F or 180 C for 45 minutes.
Nutrition Facts : Calories 282.6, Fat 25.7, SaturatedFat 13.1, Cholesterol 251.7, Sodium 239, Carbohydrate 4.1, Fiber 0.7, Sugar 1.5, Protein 9.7
CRUSTLESS SPINACH, MUSHROOM, AND TOMATO QUICHE (KETO)
Skip the crust for a low-carb, keto version of a brunch staple - quiche with fresh spinach, mushrooms, and cherry tomatoes.
Provided by Fioa
Categories Breakfast and Brunch Eggs Quiche
Time 55m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 9-inch pie plate with cooking spray.
- Melt butter in a medium cast iron skillet over medium heat. Add onion; cook and stir until softened and translucent, about 5 minutes. Stir in cherry tomatoes until slightly softened, about 3 minutes. Add mushrooms and cook until tender, about 3 minutes. Mix in spinach; cook for 1 minute more.
- Whisk cream, eggs, salt, pepper, and nutmeg together in a bowl.
- Spread 1/2 of the Gouda cheese in the prepared pie plate and top with spinach mixture. Cover with egg mixture and sprinkle the remaining Gouda cheese on top.
- Bake in the preheated oven until eggs are set and top is golden, about 25 minutes.
Nutrition Facts : Calories 207.6 calories, Carbohydrate 3.7 g, Cholesterol 131.4 mg, Fat 18.6 g, Fiber 0.6 g, Protein 7.5 g, SaturatedFat 11 g, Sodium 323.8 mg, Sugar 1.3 g
SPINACH TOMATO QUICHE (CRUSTLESS)
Easy quiche for anytime. I especially like it for dinner with nothing more than fresh fruit on the side. I often make it with only egg whites and fat-free cottage cheese to lighten it up.
Provided by alijen
Categories Savory Pies
Time 44m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350.
- Lightly grease or spray with Pam a 9-inch pie plate.
- Press all the water out of the thawed spinach.
- Combine cottage cheese, cheddar cheese, spinach, eggs, oil, salt and pepper.
- Pour half of the mixture into the lightly greased pie plate.
- Arrange tomato slices over spinach.
- Cover with the remaining spinach mixture.
- Bake 40 minutes, or until a knife inserted in the center comes out clean.
SPINACH, PARMESAN AND TOMATO QUICHE
Speed up the preparation of this savory quiche with a frozen pie shell and frozen chopped spinach.
Provided by Food Network Kitchen
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- For the crust: Par-bake the crust according to package directions. Let cool slightly before adding the filling.
- Adjust the oven temperature to 350 degrees.
- For the filling: Sprinkle the chives evenly over the crust. Toss the Parmesan, spinach and tomato in a small bowl and sprinkle it in an even layer over the chives.
- For the custard: Whisk the heavy cream, rosemary, eggs, 1 teaspoon salt and 1/2 teaspoon pepper together in a medium bowl.
- Pour the custard over the filling and bake until the quiche is set, 35 to 50 minutes. Let cool at least 30 minutes before serving warm or at room temperature.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
SPINACH & TOMATO CRUSTLESS QUICHE
This recipe is slightly altered from Holly Clegg's "Meals on the Move", so it's meant to be fast and healthy. I only changed the garlic and basil, since I've learned to appreciate fresh ingredients. This is tasty and she says it serves 6. Maybe so, but unless it's an appetizer, I say 4 for a light lunch with some fruit on the side. Looks low carb to me, too.
Provided by GinnyP
Categories Savory Pies
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- Coat a large skillet with nonstick cooking spray.
- Over medium-high heat, saute' the onion, stirring occasionally, until tender, about 5 minutes.
- In a food processor or blender, puree the cottage cheese with the egg and the egg whites.
- Add to the onion mixture.
- Mix in the spinach and cheese.
- Spoon into a lightly oiled 9-inch pie plate.
- Smooth the top and bake, uncovered, for 25 minutes.
- Remove from oven and arrange the tomatoes in an overlapping circle on the top of the quiche.
- Bake, uncovered, for 20 minutes more or until a knife inserted near the center comes out clean.
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SPINACH QUICHE WITH TOMATOES AND CHEESE | PLATED …
From platedcravings.com
5/5 (4)Total Time 1 hr 25 minsCategory BreakfastCalories 333 per serving
- For the crust: Mix flour and salt. Add the egg, the cold butter, and 2 tbsp cold water. Use your hands to form a smooth dough. Form a disc, wrap in cling film and put it in the fridge for 30 minutes (or longer).
- In a large bowl mix eggs, pine nuts, thawed and drained spinach, heavy whipping cream, and crumbled feta cheese together. Season with salt, pepper, and nutmeg to taste.
- On a floured work surface, roll out the chilled shortcrust dough until you have a circle that is slightly larger than your quiche pan.
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5/5 (11)Total Time 1 hrCategory BreakfastCalories 338 per serving
- First, make the crust. Mix the flour and salt in a medium bow. Set aside. In a separate bowl, beat the oil and water with a whisk or fork to thicken. Pour into flour and mix with fork. Press dough into a 9-10 inch pie dish. Make sure you thin out the dough so you end up with a crispy, flaky crust instead of a thick doughy one!
- Crumble the feta cheese onto the bottom of the crust. Next, pour the olive oil into a saucepan and, when it is heated, toss in the spinach and cook until wilted. (Fight urge to hum Pop-eye theme song) Once wilted, spread the spinach over the cheese.
- Beat the eggs and garlic with your heavy cream or milk. Season with salt and pepper. Pour over top of the feta cheese and spinach. Top with diced tomatoes or artfully arrange slices on top of the quiche - your call! Top with another crank of freshly ground pepper if desired. You can even add a little extra feta on top if you'd like.
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