Crustless Spinach Quiche With Bacon Tomatoes Recipes

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.

Steps:

• 1. Place rack into the middle position, and then preheat oven to 350f (175c).
• 2. Lightly grease a 9-inch pie pan, and set aside.
• 3. Dice the bacon, and fry up in a large skillet, at medium-high heat, until nice and crisp.
• 4. Remove the bacon from the pan, and allow to drain on paper towels. Set aside.
• 5. Meanwhile, remove all but 2 tablespoons of the bacon fat from the pan, and return to the stovetop.
• 6. Add chopped onions and cook, stirring occasionally, until onions are soft, about 4 to 6 minutes.
• 7. Stir in spinach, reduce heat to medium, and continue cooking until excess moisture has evaporated.
• 8. Chef's Note: You don't want the mixture to dry out... just evaporate off the puddles of liquid.
• 9. Remove the pan from the heat, and allow to cool slightly.
• 10. In a large bowl, beat the eggs, then add the cheese, salt and pepper, and combine. Then add the spinach/onion mixture, and the reserved bacon. Blend together until evenly mixed.
• 11. Chef's Note: Avoid, at all costs, the pre-shredded cheeses that are out there. In order to keep the cheese from clumping, they toss the cheese with things like powdered wood pulp... And if you have any problems with that, don't worry because the USDA says that wood pulp is completely safe for consumption ;-)
• 12. Chef's Note: I have always maintained that Feta cheese is an acquired taste... But its use in this dish really kicks up the flavor. So, if you've avoided Feta, I would really recommend you give it a try in this dish.
• 13. Place mixed ingredients into the prepared pie pan, and then add the tomatoes to the top, and slightly press them into the mixture.
• 14. Bake in preheated oven until eggs have set, about 30 minutes. Let cool for 10 minutes before serving.
• 15. Cooking Tip: If you have a good cast-iron pan, you could cook the bacon, onions, and spinach, and then add the eggs and cheese, and put the pan into the oven. Making this a rustic, one-pan dish.
• 16. Presentation Tip: If you have a baking pan that does mini quiches... these make a brilliant appetizer for your guests at your next dinner party.
• 17. Keep the faith, and keep cooking.

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.

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

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.

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.