Crustless Spinach Quiche With Pancetta Recipes

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.

Steps:

• Preheat oven to 350 degrees, and spray a 9 inch pie dish with non-stick cooking spray.
• Squeeze all the water out of the frozen spinach and put the spinach in a large bowl. Put the shredded cheeses in the bowl, along with the nutmeg and salt and pepper to taste.
• Lightly beat the eggs and add the milk. Combine the egg-milk mixture with the spinach-cheese mixture.
• Brown the pancetta cubes in a medium skillet. Drain the pancetta cubes on paper towel, then add to the bowl with the spinach and eggs.
• Brown the onion in the drippings in the skillet used to cook the pancetta. Drain the onions on the paper towels and add to the spinach and eggs.
• Pour the mixture into the prepared pie dish, and bake for 35-40 minutes, or until a knife inserted into the center comes out clean. Let cool for 10 minutes before cutting into 6 wedges.

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:

• Preheat oven to 350-degrees F.
• Spray 9-inch pie plate with Pam. (I use a corning ware quiche dish).
• Heat oil in skillet over med. high heat. Add onion and saute until browned (5 min).
• Add spinach; cook until excess moisture evaporates. Let cool.
• Beat eggs in bowl. Add cheese.
• Stir egg-cheese mixture into onion-spinach mixture. Season to taste with salt and pepper, if desired.
• Turn into pie pan, spreading top evenly.
• Bake until top is browned and tester (I use a toothpick) comes out clean, 40-45 minutes.

Steps:

• Heat the oven to 180C/160C fan/gas 4. Butter and line a 23cm round deep, springform cake tin so the paper comes 2-3cm up the sides of the tin.
• Melt the butter in a frying pan. Add the onion and pancetta and cook over a low heat for 10 mins or until softened and translucent.
• Bring a pan of lightly salted water to the boil. If using broccoli, cut into small florets, if using asparagus, keep whole. Blanch the veg for 2 mins, drain and leave to steam-dry.
• Whisk the eggs, cream and two thirds of the cheese together in a bowl. Season with salt and black pepper. Mix through the onion and bacon mixture. Pour into the tin and top with the veg and remaining cheese. Bake for 25-30 mins or until golden brown with a slight wobble in the centre.