Crustless Spinach Ricotta Quiche Recipes

CRUSTLESS SPINACH AND RICOTTA QUICHE

Steps:

• Preheat oven to 170 C/350 F fan forced
• Prepare an 20-26 cm/8-10" flan or quiche pan by rubbing it liberally with butter on the base and up the sides.
• Mix the Parmesan cheese and almond meal together and sprinkle on the prepared pan, shaking the dish to evenly distribute all over.
• Beat the eggs well and whisk in the ricotta cheese and cream.
• Mix the spinach, diced onion, grated cheese, garlic, chives/spring onions and coconut flour (if using) into the egg mix, mixing well. Season with salt and pepper
• Pour into the prepared quiche pan, ensuring the ingredients are well dispersed over the surface of the pan. Move them around and poke bits in if need be.
• Bake for approximately 40-50 minutes or until cooked in the centre.

CRUSTLESS SPINACH RICOTTA QUICHE

Steps:

• Preheat the oven to 350°F.
• Grease a 9" pie dish.
• Steam the fresh spinach until just wilted.
• (Or thaw frozen spinach and steam for about 5 minutes).
• Press the water out of the cooked spinach and set aside.
• Heat the oil in a small skillet and cook the onions until soft but not brown.
• Combine the ricotta cheese, eggs, dill, pepper, and nutmeg in a large bowl.
• Add the prepared spinach, tomatoes, and onions.
• Mix thoroughly and place mixture into the pie pan.
• Sprinkle Parmesan cheese over the top and bake for about 30-35 minutes.
• Let the quiche cool for 5 or 10 minutes before serving.

CRUSTLESS QUICHE WITH SPINACH AND RICOTTA

Steps:

• Pre-heat oven to 375 °F. Butter the bottom and sides of a tart pan or pie plate.
• Wilt the spinach in 3 small batches for 1 minute in a microwave. Pat with paper towels to remove excess moisture and chop.
• Beat the eggs by hand in a large mixing bowl and add all of the ingredients and mix well to incorporate.
• Pour into the prepared tart/pie pan. You can fill to the brim. Any excess egg mixture can be baked in prepared individual ramekins or muffin tin.
• Place pans on a cookie sheet and bake for 50-60 minutes until slightly browned on top and the mixture has set. Remove and allow to cool for 10 minutes before servings.

CRUSTLESS SPINACH AND RICOTTA QUICHE

Steps:

• Preheat the oven to 190°C/375°F.
• Prepare the spinach: Wash and drain briefly then transfer it to a pot or saucepan without adding any water.
• The water trapped in the leaves after gentle shaking is enough to cook them.
• Add salt, cover and cook over high heat 2-3 min until the leaves wilt.
• Transfer the spinach to a colander, press to remove excess water, then set aside.
• Meanwhile, in a pan, sauté the onion in half of the oil until softened, about 2 to 3 min.
• Set aside.
• In a bowl, beat the eggs lightly with a fork.
• Stir in the cheeses, spinach, and grated nutmeg.
• Mix well then season with salt and pepper to taste.
• Oil one or two 23 cm (9") baking dishes (depending on the quantity prepared) with the remaining oil.
• Arrange the egg mixture onto the baking dish(s), then top with the onion.
• Bake in the middle of the oven for about 20-25 min, until the surface becomes golden-coloured.
• For a nice crust, turn on the top broiler for the last 2 minutes.
• Serve.

SPINACH-RICOTTA QUICHE

Steps:

• Melt butter in a skillet over medium heat; add onion and cook for 1 minute. Add spinach and cook, stirring occasionally, until starting to wilt, about 1 minute. Cover skillet and cook for 1 minute more, allowing condensation to build inside the skillet. Remove from heat, uncover, and stir.
• Preheat the oven to 375 degrees F (190 degrees C). Press pie pastry into a 9 1/2-inch deep-dish pie pan. Prick bottom and sides with a fork.
• Bake crust in the preheated oven for 10 minutes. Remove from oven and set aside.
• Combine eggs, ricotta cheese, cream, Parmigiano Reggiano cheese, basil, salt, and pepper in a blender or food processor. Blend until smooth.
• Spread spinach and onion mixture evenly over the crust. Pour egg mixture on top.
• Bake in the preheated oven until center of quiche is set and the top is lightly browned, about 40 minutes. Allow to stand for 10 minutes before serving.

CRUSTLESS SPINACH QUICHE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie pan.
• Heat oil in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until onions are soft. Stir in spinach and continue cooking until excess moisture has evaporated.
• In a large bowl, combine eggs, cheese, salt and pepper. Add spinach mixture and stir to blend. Scoop into prepared pie pan.
• Bake in preheated oven until eggs have set, about 30 minutes. Let cool for 10 minutes before serving.