Hamburger Spinach Quiche Recipes

Steps:

• Pulse together the flour, sugar and 1/2 teaspoon salt in a food processor. Add about a 1/3 of the chilled butter cubes and process until the butter is absorbed. Add the remaining butter and pulse until the butter is the size of peas, 5 or 6 pulses. Add the vinegar. Then, pulsing quickly a few times as you do it, add the ice water through the tube. Squeeze some dough between your fingers; it should just hold its shape without feeling wet. If it is crumbly, add more ice water a tablespoon at a time. Pulse quickly; do not overwork or the dough will be tough. Wrap the dough loosely in a large piece of plastic wrap, then firmly press and flatten the dough into a thin round. Refrigerate for 1 hour.
• Lightly dust a work surface with flour, roll the dough out into an 11- to 12-inch round, about 1/8 inch thick. Center the dough in a 9-inch pie plate, with an even overhang all around. Fold the edges and flute or crimp. Chill for at least 30 minutes.
• Preheat the oven to 375 degrees F.
• Press a piece of foil over the chilled crust, fill with pie weights, raw beans or rice. Bake to set the crust, about 20 minutes. Remove the foil and weights and bake until the crust is light brown, 5 to 10 minutes more. Let cool slightly before adding the filling.
• Adjust the oven temperature to 350 degrees F.
• Sprinkle the onion evenly into the crust. Combine the cheese, ham and spinach in a small bowl and sprinkle it in an even layer over the onion.
• Whisk together the half and half, parsley, eggs, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl.
• Pour the custard over the filling and bake until the quiche is set, 35 to 50 minutes. Let cool at least 30 minutes before serving warm or at room temperature.

Steps:

• Preheat the oven to 350 degrees F (on low fan speed, if using convection). During this time, cover the bottom of the piecrust with aluminum foil and uncooked beans. Place the piecrust in the oven and bake (blind bake) for 10 to 12 minutes to allow the crust to cook. The crust should be light brown on the edges when removing from the oven.
• During the cooking of the crust, whisk together the milk, salt, pepper, nutmeg and eggs in a bowl. After mixing the eggs, in a second bowl, blend together the spinach, bacon, cheese and parsley. Add half of the egg mixture to coat the ingredients, again mixing well. Next, add the mixture to the cooked crust then finish with the remaining egg mixture. Bake in the oven until the middle of the quiche is set, about 20 minutes.
• Remove and serve.

Steps:

• Preheat oven to 400 degrees.
• Place crust in pie dish. Pierce with crust with fork to prevent bubbles. PLace dish on cookie sheet.
• Bake 10 minutes or until crust is dry.
• Let cool.
• Whish together eggs and milk. Add the remaining ingredients.
• Pour into crust. **.
• Sprinkle top with shredded cheese and top with tomatoes.
• Bake at 400 degrees for 20 minutes then reduce heat to 350 degrees for 40 minutes.
• Note : You may use 1 cup chives, chopped.
• **Extra egg mixture can be poured into ramekins and baked on cookie sheet with pie.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie dish.
• Press hash browns onto the bottom and sides of pie dish. Bake in preheated oven for 25 to 30 minutes, or until it begins to brown.
• Meanwhile, place ground beef and onion in a large, deep skillet. Cook over medium-high heat until beef evenly brown. Drain, crumble and allow to cool. In a medium bowl, whisk together milk, eggs and cornstarch. Stir in 1/2 pound shredded cheese and ground beef mixture. Mix in the liquid smoke, bacon bits, Worcestershire sauce and salt. Pour into hash brown crust.
• Bake in preheated oven for 20 minutes. Remove from oven, sprinkle 1/4 pound of grated sharp cheddar on top, and place back in the oven. Bake 15 minutes, or until filling is puffed and golden brown. Let stand for 20 minutes before serving.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Line two 9-inch pie plates with crusts. Cover crusts with a double layer of aluminum foil and a layer of pie weights or dried beans.
• Bake in the preheated oven until edge of crust is golden, about 10 minutes. Carefully remove the foil and weights; continue baking until the crust sets, about 5 minutes more. Let crusts cool briefly. Reduce oven temperature to 350 degrees F (175 degrees C).
• Sprinkle cheese, spinach, and onion evenly onto the crusts. Whisk eggs, milk, salt, and pepper together and divide evenly between the crusts.
• Bake in the center of the preheated oven until golden brown and firm in the centers, about 45 minutes.

Steps:

• Preheat oven to 230°C.
• Chop shallots and ham, and sauté in olive oil with garlic. Remove from heat and allow to cool.
• In a bowl mix the flour with a little milk until a smooth paste forms. Add rest of milk, eggs, paprika, salt and pepper.
• To the milk mixture, add the sautéed shallots and ham, cheese and spinach. Mix well.
• Prick the base of the pastry with a fork and gently pour in the filling mixture. Spread out evenly.
• Bake for 30 minutes. If necessary, cover with foil for the last 10 minutes to prevent over-browning.
• Remove from oven and leave for 5 minutes before serving.

Steps:

• Brown meat in skillet with onions and bell pepper then drain.
• In separate bowl, blend all remaining ingredients and stir until smooth.
• Add to ground beef mixture.
• Spoon into pie shell.
• Bake @ 350° for 35 minutes.

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Chill the pie crust at least 20 minutes before baking to prevent shrinkage.
• Prick the pie crust with a fork and line with a double layer of aluminum foil and a layer of pie weights or dried beans. Bake in the preheated oven until edge of crust is golden, about 10 minutes. Carefully remove the foil and weights and bake until the crust has set, about 5 minutes more.
• Cook and stir the ground beef and onion in a large skillet over medium-high heat until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Beat the eggs in a mixing bowl with the salt, pepper, and nutmeg until smooth. Whisk in the heavy cream, followed by the spinach and the beef mixture. Pour into the prepared pie crust and sprinkle with Cheddar cheese.
• Bake in the preheated oven until a knife inserted into the center comes out clean, 35 to 45 minutes. Let stand 5 to 10 minutes before slicing.

Steps:

• In a large saucepan over medium heat, cook the beef, garlic powder and pepper until meat is no longer pink; drain and set aside. , Meanwhile, in a small bowl, combine biscuit mix and cornmeal; cut in butter. Add enough water to form a soft dough. , Press onto the bottom and up the sides of greased miniature muffin cups. Place a teaspoonful of the beef mixture into each shell. , In a small bowl, combine the egg, cream, onion, red pepper, salt and cayenne; pour over beef mixture. Sprinkle with cheese. , Bake at 375° for 20 minutes or until a knife inserted in the center comes out clean.

Steps:

• Preheat oven to 400 degrees F.
• Season ground beef with onion powder, garlic powder, and black pepper to taste.
• Brown beef.
• Open pizza crust package and slice into 2 or 3 sections depending on how hungry you are!
• Stretch dough sections a bit to thin them out and to make room for the filling.
• Layer beef, cheese, and spinach on each dough section.
• Wrap dough around filling.
• Bake on a cookie sheet for 10-15 minutes until golden.
• Serve with warm tomato sauce for dipping.
• Tips: I like to wrap the crust around the filling so that all four sides overlap on top.
• Then I flip them over so that they bake on the overlapping sections to prevent the bottom from falling out.
• You can patch any thin spots before baking by pulling dough off the thick spots and pressing it over the thin area.

Steps:

• In a large skillet, cook ground beef and onion until beef is browned and onion is tender; drain. Stir in the salt, oregano, garlic powder and pepper. In a large bowl, whisk the eggs, milk and mayonnaise; stir into meat mixture. Fold in cheeses. , Pour into pastry shell. Bake, uncovered, at 350° or until a knife inserted in the center comes out clean. Let stand 5 minutes before cutting.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat a large skillet over medium-high heat. Cook and stir ground beef, onion, and garlic in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add mushrooms, oregano, hot sauce, salt, and pepper. Simmer for 5 minutes. Add spinach, soup, and sour cream; cook until heated through, about 5 minutes.
• Transfer to a casserole dish and cover with mozzarella cheese.
• Bake in the preheated oven until cheese is melted, 15 to 20 minutes.

Steps:

• Combine ingredients.
• Pour into pastry-lined quiche dish or uncooked pie crust.
• Bake at 400° for 40 minutes or until middle is done.
• Serves 6 to 8.