This breakfast spinach quiche is creamy, cheesy and savory and I love the flakey pie crust that holds it all together!We love to make this spinach quiche along with homemade hashbrowns,and mixed berry smoothies for breakfast and for brinner (breakfast for dinner!).Spinach Mushroom Quiche.I love to make this quiche with spinach and mushrooms, the flavors just blend so well together and it is just so easy to make!The Quiche Crust.Each have their pro/cons but my favorite is a homemade pie crust, but store-bought is a close second because it just makes this recipe so much faster.Allow the crust to cool completely before filling with your egg mixture.How to Make Spinach Quiche.Quiche is best if you allow it to cool for 20 minutes before serving!No matter what type of spinach you use, make sure to drain and dry the spinach so that no extra water is baked in the quiche.Cook veggies first: it is important to saute onion/shallots, mushrooms, peppers, and other vegetables first so that they aren’t too crunchy for the omelet. .

Classic French Spinach Quiche

Made with heavy cream and Gruyère, this rich spinach quiche is classic French.When Trish entertains, she goes all out – beautiful table settings, seasonal cocktails, fabulous food, and (best of all) hilarious party games.for our old high school gang, complete with categories like Prom Dates, ’80s Pop Stars, and Senior Superlatives.When buying frozen pie crust, be sure to check it carefully at the store for cracks.Also, make sure to buy a deep-dish crust; a regular pie shell is not deep enough to hold all the fillings.Gruyère is my first choice for this quiche — I love its nutty flavor — but if you can’t find it, Cheddar may be substituted.Use your fingers to patch up and fill any cracks, then place the crust back in the oven for a minute or so to set.In a medium bowl, combine the eggs, heavy cream, nutmeg, salt and cayenne pepper.Bake at 325°F degrees for 50 to 55 minutes until custard is set and top is lightly golden.Remove the plastic wrap and reheat it, covered with foil, in a 300°F oven until hot in the center. .

Cheesy Spinach Quiche

This cheesy spinach quiche uses my favorite quiche recipe as the base.For brunch, she made two quiches: one spinach and one mushroom.I baked it all in my favorite super flaky pie crust.So, what is quiche?My version uses eggs, whole milk (for an extra creamy texture), cheddar/mozzarella cheeses, parmesan cheese, frozen spinach, garlic, and mushrooms.The mushrooms are cooked down with the minced garlic, salt, and pepper.Then, all you have to do in the morning is roll it out, pre-bake it for a few minutes and add the veggies, cheeses, and egg mixture on top.All ovens are different and this could take anywhere from 45 minutes to 1 hour.My cheesy spinach quiche took 50 minutes.Make it a low carb meal by ditching the pie crust, like in my crustless quiche. .

Crustless Spinach Quiche

If you have spinach, eggs, cheese and ONE onion, you can make this dinner recipe for tonight!You can never go wrong with easy recipes, especially after a long day at work, bad weather or traffic.thinly sliced tomatoes on top (as suggested by one of the readers, thanks Vicki!).Pro Tip: It’s a good idea to cook your vegetables before adding them to the egg mixture.Gruyère, Swiss, mozzarella, Asiago, cheddar, feta, ricotta, low-fat cottage cheese…all give different but wonderful results.So now that I have shared a few reasons why this is the perfect crustless quiche recipe, let me actually show you how easy it is to make!In a large skillet over medium heat, add the oil and saute the garlic, followed by the chopped onions;.Once the spinach has cooked down and has lost most of its moisture, set it aside to cool off while the egg and cheese filling is prepared.Pro Tip: In order to prevent a soggy quiche, allow the moisture to completely evaporate from the spinach and onions.ProTip: If you have a few extra minutes, shred your own cheese as this will ensure a fresher, preservative-free product -plus it is cheaper!Pro Tip: Since every oven heats differently, start checking your quiche 5-10 minutes before the recommended time.When I came across this website and found this Crustless Quiche recipe, it brought me right back to my childhood.With only twenty minutes of prep work, this easy crustless quiche is the perfect recipe for a no-fuss supper.THANKS SO MUCH for following and being part of the She loves biscotti community where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.Crustless Spinach Quiche If you have frozen spinach, eggs, cheese and ONE onion, you can make this Simple Easy Crustless Spinach Quiche 4.93 from 69 votes Print Pin Prep Time: 20 minutes Cook Time: 40 minutes Total Time: 1 hour Servings: 6 servings Calories: 260 kcal Author: Maria Vannelli RD Ingredients 1 tablespoon olive oil.10 ounces spinach fresh (washed) or frozen (thawed and drained).Add spinach and cook, stirring occasionally until mixture has lost its' moisture.Remove spinach mixture from heat and set aside to cool slightly for a few minutes.Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.This post was originally published on February 4, 2015 and republished on October 10, 2018 with updated content, photos and a video. .

Crustless Spinach Quiche Recipe

Rating: 5 stars Instead of one large quiche, I pour the mixture into the bottoms of a greased muffin pan, a little less than half full.PACKAGE FROZEN SPIANCH (DEFROSTED ), 4 EGGS , 2 1/2 CUPS MIXTURE OF ANY TYPE OF CHEESES ( I LIKE SWISS WITH PARMESAN OR MOZZAELLA WITH RICOTTA ) , ANYTHING WORKS .BAKE AT 375 ,IN A 9 " PIE PAN , FOR 30 MINUTES , OR UNTIL THE EDGE STARS TO BROWN AND THE CENTER NO LONGER BUBBLES ( WITH MOISTURE ) .Rating: 5 stars My husband lost nearly 30 pounds on the Atkins diet, and this is his favorite breakfast!I substitute sharp cheddar for the muenster, but cut the amount to two cups.Rating: 3 stars I love the base of this recipe but when made as is, it was too thin and stiff from too much spinach.I made it as written the first time and ended up with a very stiff, thin, dry spinach pie.Substituting 1 c. chopped scallions for the diced onion cuts down the frying time and gives a nice aroma - just add directly to the egg mixture.Freshly chopped herbs can also be added such as dill or basil for a fragrant aroma.Rating: 5 stars I made this nearly every Friday during Lent and my whole family loves it.Sometimes I would vary it a little, using fresh spinach, adding mushrooms or green peppers or an extra egg. .

Easy Cheesy Spinach Quiche Recipe

They are quick, easy, and most times very inexpensive to make!And this Cheese Spinach Quiche is no exception.1 (10 oz) box frozen spinach, 1 can spinach, or 12 oz fresh spinach (cooked down).Place your pie crust into your pan (I use the disposable tins for the ones I plan on freezing) and bake as directed.While your crust is baking, prep your spinach.No one likes a soggy quiche 😉 I’ll saute the spinach with the garlic to get out the extra moisture, but not necessary.Then GENTLY stir in the mushrooms, spinach, garlic, salt, and pepper.Then top with the last 1/4 C of cheddar cheese.Place in the oven at 350 for about 20-25 mins until warmed. .

Spinach Quiche Recipe

Rating: 5 stars As already mentioned before in the reviews, the measurements on this recipe are a little off.If baked as per recipe, the quiche will be too oily and will not fit into one deep pie dish.Rating: 5 stars As many reviewers noted, this is a very forgiving recipe.I used some olive oil while cooking down fresh spinach and therefore no butter, 1/2 cup milk, and less chedder cheese.I recommend putting empty pie crust in oven for 5-7 min prior to filling to give it a crispy bottom crust - no more soggy bottom!!I used plain feta and added a dash of oregano, basil, rosemary and seasoned pepper.I made the Pastry for a Single Crust Pie from this site, and it was great for this dish.:) Edited to add: If you ever plan on making this "healthier" by cutting back on the butter, I highly recommend you do it the FIRST time, so you won't be disappointed in the difference.Rating: 5 stars I made a few changes only because I was looking for a particular recipe that I couldn't find...I used swiss cheese instead of cheddar...left out the mushrooms (because I don't like them) used 1 heaping Tablespoon of margarine (instead of the 1/2 cup butter) eggbeaters for the eggs and skim milk and this was Fantastic.I made this the day before, refrigerated it overnight and then warmed it in the oven the morning of the brunch (covered in foil to prevent overbrowning) It reheated perfectly.Other fun things to try next time include bacon bits, a handful of almonds or pecans, raisins, or topping it with bread crumbs, croutons or fried onions!Rating: 4 stars The flavor blends in this spinch-feta-garlic quiche were very tasty.The only suggestion I have would be to cook the pie crust for maybe 5 minutes before adding the ingredients to brown it a little.I would call this less of a quiche and more like the Greek dish Spanikopita (spinach pie).The extra butter made the pie crust nice and flaky (in some spots-- in others is was just soggy and greasy) like the phillo dough used in Spanikopita.The cheddar cheese and egg on top were a very pleasant contrast to the spinach and feta mixture on the bottom.A past reviewer said her egg mixture overflowed in the oven, even though she used a deep dish pie crust. .

Best Spinach Quiche {Easy}

Quick Summary This classic Spinach Quiche has a buttery, flaky crust, a generous amount of spinach, onion, garlic, rich custard egg filling, and lots of melty Gruyère cheese.It is easy to make and the perfect quiche to serve for breakfast or brunch.This Spinach Quiche is one of my favorite recipes to make when I am having friends and family over for breakfast or brunch.It has a flaky crust, silky custard egg filling, hearty spinach, garlic, onion, and melty Gruyere cheese.The extra yolk adds richness and make the quiche a beautiful yellow color.The extra yolk adds richness and make the quiche a beautiful yellow color.Pre-shredded cheese has a powdery coating on it and it won’t melt as nicely.Baking it before adding the filling will guarantee a flaky, crispy crust.Remove from the oven and gently prick the bottom and sides all over with a fork.Remove the pan from the heat and set aside to cool slightly.Add the onion and garlic mixture to the bottom of the pre-baked pie crust and spread in an even layer.Bake until the quiche is just set in the center and the crust is golden brown.If the crust starts to get too brown, you can carefully tent it with aluminum foil.Check the quiche 15 minutes early because it shouldn’t take as long to bake.If you want to serve a complete breakfast or brunch spread to go with the spinach quiche, here are some of our favorite recipes.It is easy to make and the perfect quiche to serve for breakfast or brunch.5 from 2 votes Ingredients 1x 2x 3x 1 frozen deep dish pie crust (9-inch).10 ounces frozen chopped spinach, thawed and squeezed dry.1 cup shredded Gruyere cheese (can use cheddar cheese) Instructions Preheat the oven to 375 degrees F. Place unwrapped frozen pie crust on a baking sheet and bake for 2 to 3 minutes.Remove from the oven and gently prick the bottom and sides all over with a fork.Add the onion and sauté until soft and translucent, about 3 to 5 minutes.Add the onion and garlic mixture to the bottom of the pre-baked pie crust and spread in an even layer.If the crust starts to get too brown, you can carefully tent it with aluminum foil.


Spinach and Cheddar Quiche

This spinach and cheddar quiche is the perfect blend of eggs, light cream, spinach, sautéed onion and sharp cheddar cheese, and it’s so popular with our guests, it has become one of my ‘signature’ breakfast dishes over the years.If you’re serving this spinach and cheddar quiche for guests in the morning like we do, much of the prep can be done the night before.Your guests will love having this spinach and cheddar quiche served warm out of the oven for breakfast!stick cold butter, cut into small pieces 4 – 5 tablespoons ice water For the filling 1 10-ounce box frozen chopped spinach.unsalted butter 1 1/4 cups extra sharp white cheddar cheese, shredded.ground nutmeg pinch cayenne pepper Instructions To prepare the crust In the bowl of a food processor, mix flour, sugar and salt to combine.Roll out the chilled dough to fit a deep dish pie plate and crimp the edges.After it has drained, wrap the spinach in a few layers of paper towel and squeeze to remove the last remaining moisture.Sprinkle the drained spinach and sautéed onion evenly into the bottom of the partially-baked pie crust.Add cream, salt, nutmeg and cayenne pepper and whisk to fully combine the custard mixture.Lower the oven heat to 350 degrees and bake for 20-25 minutes more, or until a knife inserted into the center of the quiche comes out clean.Let cool until the quiche sets up a bit (about 30 minutes) and serve in wedges. .

Spinach and Bacon Quiche

This Spinach and Bacon Quiche is baked in a tender and flakey pie crust and is one of my favorites brunch on the weekends.Use any kind of cheese, or add extra veggies like chopped bell pepper, mushrooms or zucchini.Remove most of the grease from the pan and add onion and spinach.Add bacon, onion, spinach and cheese to pie crust.To reheat, allow the quiche to thaw in the fridge overnight (if frozen) and bake at 350 degrees for 20-30 minutes or until warmed through. .


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