Spinach Quiche Crustless Recipes

CRUSTLESS SPINACH QUICHE

Steps:

• Position a rack in the upper third of the oven, place a baking sheet on the rack and preheat to 450 degrees F. Lightly grease a 9-inch round or 8-inch square baking dish with olive oil.
• Pulse the gouda in a food processor until finely chopped. Add the spinach, whole eggs and egg whites, ricotta, flour and nutmeg and process until well combined, about 30 seconds. Add the scallions and pulse to mix.
• Pour the mixture into the prepared dish and sprinkle with the parmesan and paprika. Place the quiche on the preheated baking sheet and bake until the center is just set, 25 to 30 minutes.
• Drizzle the endive and walnuts lightly with olive oil and toss. Serve the quiche hot or at room temperature with the endive.
• Per serving: Calories 389; Fat 24 g (Saturated 12 g); Cholesterol 175 mg; Sodium 523 mg; Carbohydrate 16 g; Fiber 3 g; Protein 28g

CRUSTLESS SAUSAGE AND SPINACH QUICHE

Steps:

• Preheat your oven to 350 degrees. Spray a pie dish with oil.
• Cook the sausage in a large skillet over medium heat, breaking up until cooked, about 5 minutes.
• Add the spinach and reduce heat to low, cook until wilted stirring occasionally, about 7 minutes. Drain spinach well.
• Evenly spread the spinach sausage mixture in the prepared dish and top it evenly with the grated havarti and parmesan cheese.
• Make the custard mixture by whisking together the milk, half and half, eggs, salt, black pepper, and the nutmeg.
• Pour the custard into the dish and bake 35 to 40 minutes, until the center is set.
• Cut the quiche into 6 pieces and serve.

CRUSTLESS SPINACH AND CHEESE QUICHE

Steps:

• Preheat the oven to 350°F. Spray 9-inch glass or ceramic pie plate with cooking spray.
• Heat oil in a large nonstick skillet. Add the onions to the hot oil and sauté for 3 minutes.
• Add the spinach and garlic and sauté for another 2 minutes, or until the spinach is completely wilted. Remove from heat.
• In a medium bowl, whisk the remaining ingredients together. Stir in the spinach mixture and then pour into the pie plate.
• Bake on the center rack of your oven for 35 to 40 minutes. Let sit for about 5 minutes before slicing.

CRUSTLESS SPINACH QUICHE

Steps:

• In a large skillet, saute onion and mushrooms in oil until tender. Add spinach and ham; cook and stir until the excess moisture is evaporated. Cool slightly. Beat eggs; add cheese and mix well. Stir in spinach mixture and pepper; blend well. Spread evenly into a greased 9-in. pie plate or quiche dish. Bake at 350° for 40-45 minutes or until a knife inserted in center comes out clean.

CRUSTLESS SPINACH AND CHEESE QUICHE

Steps:

• Preheat oven to 375 degrees F. (190 C). Lightly spray a 9-inch baking pie dish. Set it aside.
• In a medium-size skillet, heat olive oil and butter on moderate heat, and add the chopped onion. Saute the onion for 3 to 5 minutes, until the onions are golden brown and caramelized.
• Add in the chopped spinach, and continue to cook the spinach with the onions for 3 minutes, stirring occasionally.
• In a mixing bowl, whisk together 5 eggs with salt, pepper. Then whisk in all three kinds of cheese. Finally, add the spinach and onion mixture to the egg mixture and whisk until well combined.
• Transfer to the prepared baking dish. Spread the mixture in an even layer.
• Bake on the center rack of the oven for 15 to 17 minutes, until the quiche is golden brown.
• Remove and allow to cool for about 5 minutes. Serve warm or at room temperature.

CRUSTLESS SPINACH QUICHE RECIPE

Steps:

• Preheat oven to 350 degrees Fahrenheit. Lightly grease a 9-inch deep dish pie pan (9x2-inch or equivalent) with non-stick cooking spray.
• Cook onions: Melt butter in a medium skillet over medium-high heat. Add onions. Cook, stirring occasionally, until slightly golden and softened, about 5-6 minutes. Add the garlic, red pepper flakes and nutmeg. Season with a scant 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook, stirring, for 30 seconds, or until fragrant. Immediately remove from heat.
• Add spinach and bacon: Add spinach and bacon to the pan with the onions. Stir to combine.
• Prepare filling: Transfer spinach mixture to prepared pie pan. Add 1 cup of cheddar and ¾ cup of gruyere. Stir to combine. Use a spatula or the back of a spoon to spread the filling out in an even layer.
• Prepare the egg custard: In a medium mixing bowl, combine the eggs, half-and-half and mustard. Season with ¼ teaspoon salt and 1/8 teaspoon pepper. Whisk well to thoroughly combine.
• Pour custard over spinach mixture + Top with more cheese: Pour the egg custard over the spinach and bacon mixture in the prepared pan. Use a spatula or spoon to gently press the filling down into the eggs. Sprinkle the remaining ¼ cup of each cheese evenly over the quiche.
• Bake: Transfer dish to the oven and bake for 50-60 minutes, or until eggs are just set. Check for doneness by inserting a toothpick into the filling - it should come out clean. Note: If the top browns before the quiche is done baking, lightly tent the top of the dish with aluminum foil.
• Cool & Serve: Remove quiche from oven and allow to cool on the counter for 10 minutes. Garnish, slice and serve quiche. Enjoy!

SIMPLE CRUSTLESS SPINACH AND MUSHROOM QUICHE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Grease a 10-inch pie dish.
• Melt butter in a skillet over medium heat; cook and stir sliced mushrooms until tender, about 5 minutes. Drain excess liquid, if necessary; set mushrooms aside.
• Place sour cream, eggs, Parmesan cheese, flour, cream, onion powder, garlic powder, salt, and hot pepper sauce in a blender; blend until smooth, 30 seconds to 1 minute. Pour egg mixture into a large bowl.
• Stir mushrooms, spinach, and Cheddar cheese into egg mixture. Pour into prepared pie dish.
• Bake in the preheated oven until lightly browned and a toothpick inserted into the middle of the quiche comes out clean, about 45 minutes.

CRUSTLESS SPINACH QUICHE

Steps:

• Preheat the oven to 325 °F. Spray an 8 by 8-inch baking dish with cooking spray.
• Unwrap the spinach and put it, box and all, on a plate. Microwave and cook on high power for 4 minutes. Allow it to cool and remove it from the box. Squeeze out all of the liquid out of the spinach and put it into a medium bowl.
• Combine the eggs, sour cream, cottage cheese, Parmesan, flour, salt and pepper, in a medium bowl. Stir together, or blend in food processor until the mixture is smooth, about 1 minute. Pour the mixture into the bowl with the spinach. Add the cheddar and blend with a spoon until well mixed. Pour the spinach mixture into the baking dish and smooth out the top.
• Bake until set, about 45 minutes. Remove the baking dish from the oven. It will be puffed up, but will fall slightly as it cools. Allow it to cool, then, refrigerate. Cut it into squares and serve.

BACON AND SPINACH CRUSTLESS QUICHE

Steps:

• Preheat the oven to 350 degrees F. Brush a 9-inch pie pan with the butter and sprinkle the grated Parmesan evenly on top. Put the pan on a rimmed baking sheet.
• Whisk the half-and-half, flour, cayenne, eggs, egg yolks, 1/2 teaspoon salt and a few grinds of pepper together in a large bowl. Spread the spinach and bacon out in the prepared pie pan. Pour the egg mixture over top and sprinkle with the cheese and chives.
• Bake until the quiche is just set in the center, 40 to 50 minutes. Transfer to a wire rack to cool and then slice into wedges. Serve with more baby spinach if using.