Spinach Swiss Quiche Recipes

TRANSFORMED SPINACH MUSHROOM QUICHE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Fit pie crust into a 9-inch pie dish.
• Whisk eggs, milk, parsley, garlic, salt, black pepper, and nutmeg in a bowl.
• Gently combine spinach, mushrooms, onion, and feta cheese in a separate bowl. Spread spinach-mushroom mixture in the prepared pie dish; top with half the Swiss cheese.
• Pour egg mixture evenly over the filling, swirling egg mixture in bowl to spread seasonings through the eggs; top the quiche with remaining Swiss cheese. Place quiche on a baking sheet.
• Bake in preheated oven until the quiche is lightly puffed and browned, 45 to 50 minutes. A toothpick inserted into the center of the filling should come out clean. Cool for 30 minutes before serving.

MOOSEWOOD SWISS CHEESE AND MUSHROOM QUICHE

Steps:

• Cover bottom of crust with swiss cheese.
• In a frying pan, melt butter and saute onions until soft and translucent.
• Add mushrooms, a dash or two of thyme and salt and pepper to taste and saute for 5 more minutes or until cooked through.
• Spoon veggies over cheese in pie crust.
• In a medium bowl, beat all of the custard ingredients together until thoroughly mixed.
• Pour custard over mushroom layer until pie is full (there might be some left over).
• Sprinkle paprika over the top and cook in a 375* oven for 40-45 minutes.

SPINACH AND MUSHROOM QUICHE

Steps:

• Preheat oven to 450 degrees F. Prepare Pastry for Single-Crust Pie. On a lightly floured surface, roll pastry into a circle about 12 inches in diameter. Line a 9-inch foil pie pan with pastry. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired. Do not prick pastry. Line the pastry shell with a double thickness of heavy foil. Bake for 8 minutes; remove foil. Bake for 6 to 8 minutes more or until pastry is golden. Remove from oven. Reduce oven temperature to 325 degrees F. (Pie shell should still be hot when filling is added; do not partially bake pastry shell ahead of time.)
• Meanwhile, in a very large skillet, cook mushrooms and onion in hot oil until tender, stirring occasionally. Stir in spinach; set aside.
• In a bowl, stir together eggs, half-and-half, salt, and nutmeg. Stir in the spinach mixture. In another bowl, combine shredded cheese and flour; add to egg mixture. Mix well.
• Pour egg mixture into the hot, baked pastry shell. Bake in the 325 degree F oven for 50 to 55 minutes or until a knife inserted near the center comes out clean. If necessary, cover edge of crust with foil to prevent overbrowning. Cool completely on a wire rack. Cover and chill within 2 hours.

SPINACH SWISS QUICHE

Steps:

• On a lightly floured surface, unroll dough. Transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond edge of plate; flute edges. Line unpricked crust with a double thickness of heavy-duty foil. , Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. Reduce heat to 350°., In a small skillet, cook the bacon, onion and red pepper until vegetables are tender; drain. Stir in spinach. Spoon spinach mixture into pastry. , In a small bowl, combine the egg substitute, cottage cheese, Swiss cheese and seasonings; pour over spinach mixture., Bake for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting., Serve with sour cream.

MUSHROOM, SPINACH AND SWISS CHEESE QUICHE

Steps:

• Preheat the oven to 350° F.
• In a large saute' pan, heat the butter over medium heat until melted. Add the onion and saute' until tender, about 6 minutes. Add the mushrooms and saute' until they have given up their liquid and it has most evaporated, 5 to 6 minutes. Add the spinach and saute' until wilted, 1-2 minutes. Remove from the heat and set aside.
• In a large bowl, whisk together the eggs, cream, garlic powder, salt and pepper. Stir in the spinach/mushroom mixture and the Swiss cheese. Pour the mixture into an unbaked pie shell.
• Bake until the quiche is lightly golden and set in the center when the pan is gently pushed, about 45 minutes. If the crust is browning too quickly, cover it with foil to prevent burning.
• Remove from the oven and let stand 5-10 minutes before serving. Cut into 6-8 slices and serve warm or at room temperature.
• The quiche is best served the day it is made. Tightly wrap leftovers with plastic wrap and store in the refrigerator for up to 2 days.

SPINACH QUICHE

Steps:

• Preheat the oven to 400°F and set a rack in the middle position. Remove the pie crust from freezer and thaw until just soft enough to easily prick with a fork, about 10 minutes. Prick the bottom and sides all over with a fork (pricking about an inch apart). Bake until fully cooked and lightly golden, 10 to 15 minutes. (Keep an eye on it...if it puffs up while cooking, gently prick it with a fork so it will deflate.) Don't worry if the crust cracks while baking; see my note below on how to fix it before proceeding. Set aside and turn oven down to 325°F.
• Heat the butter in a small skillet over medium-low heat. Cook the shallots until soft and translucent, about 8 minutes. Do not brown. Set aside to cool.
• In a medium bowl, whisk together eggs, heavy cream, nutmeg, salt and cayenne pepper.
• Place the cooked pie crust on a baking sheet (this makes it easy to move in and out of oven). Spread the shallots over the bottom of the cooked crust, then sprinkle the shredded Gruyere over top. Scatter the spinach evenly over cheese, breaking up the clumps as best you can. Pour the egg and cream mixture over top.
• Bake at 325°F degrees for 50 to 55 minutes until the custard is set and top is lightly golden. Serve hot or warm.
• Note: I usually defrost the frozen spinach quickly by placing it in a fine mesh strainer and running hot water over it. I then gather the spinach into a ball and squeeze it dry. It takes a few minutes of squeezing and re-squeezing to get all the water out. Be patient...you need the spinach completely dry, otherwise your quiche will be watery.
• Note: Don't panic if your crust cracks -- you can easily fix it. Make a smooth paste by mixing 1 tablespoon of flour with 1 tablespoon of water. 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. It should be good as new.
• Make ahead: This quiche can be made up to a day ahead of time and refrigerated. To reheat: Cover the quiche with aluminum foil and bake in a preheated 300°F oven for 35 to 45 minutes, or until hot in the center.
• Freezer-Friendly Instructions: The cooked quiche can be frozen for up to 3 months. Remove the quiche from the freezer about 24 hours prior to eating and reheat it, covered with foil, in a 300°F oven until hot in the center.

SWISS CHEESE AND SPINACH QUICHE

Steps:

• Preheat oven to 350°F.
• Toss grated cheese with flour.
• Add spinach, milk, eggs, bacon, and seasonings; mix well.
• Pour into pastry shell.
• Bake at 350 for 1 hour or until set.

SPINACH AND BACON QUICHE

Steps:

• Preheat the oven to 375 degrees F. Roll out one disc of pie dough into a circle, 12 inches in diameter. Place in 9 inch pie dish and crimp edges.
• Blind bake crust: Place a piece of parchment paper inside the pie pan and add 2 cups of pie weights, dry beans or rice. Bake at 375 degrees F for 15 minutes. Remove parchment paper and pie weights. Prick pie crust all over with a fork, then return to the oven for 8 more minutes.
• Meanwhile, cook bacon, in a skillet. Once cooked, remove to a plate and chop. Remove most of the grease from the pan and add onion and spinach. Saute for 2 minutes. Add cheese, onion, spinach, and bacon to the bottom of the partially baked pie crust.
• Combine the eggs, half and half, salt, and pepper in a blender, then pour the egg mixture into the pie.
• Reduce oven temperature to 350 degrees. Bake quiche for 40- 45 minutes until the egg mixture is set. Allow to cool for 10 minutes, or even to room temperature, before slicing. Store leftovers, covered, in the fridge.

SPINACH BACON QUICHE

Steps:

• Prep: Place a lined baking sheet in the oven and preheat it to 410°F. Lightly grease a deep dish 9 inch pie plate and fit the crust inside. Prick the bottom of the pastry with a fork a few times. Place in the fridge until ready to use.
• Cook filling: Cook the bacon in a large frying pan until browned. Add the onion and cook until softened, then add the spinach and cook until wilted and excess moisture has evaporated. (Gently pat dry with paper towels if your spinach released a lot of water and still feels very wet.)
• Make egg mix: Whisk together eggs, milk, flour, salt, nutmeg and pepper in a medium mixing bowl.
• Assemble: Place the spinach mix into the prepared crust. Sprinkle with the cheese. Pour the egg mix over it.
• Bake: Reduce oven temperature to 375F. Bake for 45-50 minutes or until the middle is set. If the top gets too brown, loosely cover with a piece of foil. Let stand for 10 minutes before slicing into wedges to serve.

SPINACH, TURKEY, MUSHROOM AND SWISS QUICHE RECIPE

Steps:

• Prepare the pie crust as directed.
• Preheat oven to 350 degrees F.
• Chop the turkey into ½-inch cubes and put in bottom of crust.
• You can add the spinach before or after cooked, and spread it to cover the turkey.
• Add the mushrooms and spread over the spinach.
• You can either use sliced Swiss, (just cut into ¼ to ½-inch strips and cover top of quiche), or just use the shredded Italian blend, and spread over the top.
• I add the spices, a little at a time, after each addition to the quiche. It makes them blend into every bite.
• Then simply beat the eggs, add the buttermilk, and mix in, then pour over the mixture in the pie crust.
• Cook in oven for about 40 to 50 minutes, until toothpick inserted in center of pie comes out clean.

SPINACH AND BACON QUICHE

Steps:

• Preheat the oven to 375 °F. Combine the eggs, cream, salt and pepper in a food processor or blender. Layer the spinach, bacon and cheese in the bottom of the pie crust, then pour the egg mixture on top. Bake for 35 to 45 minutes until the egg mixture is set. Cut into 8 wedges.

SPINACH AND SWISS QUICHE

Steps:

• Thaw and blind bake the pie crust according to package directions while assembling your other ingredients. Don't forget to prick the pastry with a fork, and use some old dry beans or pie weights if you have them. Adjust oven to 350 F after you blind bake your crust. Thaw/cook your spinach and drain well. Cut cheese into half-inch strips, then toss with the flour and set aside. In a large bowl, combine eggs, whipping cream, salt and pepper, beating well. Stir in spinach and cheese (and bacon). Pour mix into the blind-baked pastry shell. Bake at 350 F for one hour.