SPINACH, PARMESAN AND TOMATO QUICHE
Speed up the preparation of this savory quiche with a frozen pie shell and frozen chopped spinach.
Provided by Food Network Kitchen
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- For the crust: Par-bake the crust according to package directions. Let cool slightly before adding the filling.
- Adjust the oven temperature to 350 degrees.
- For the filling: Sprinkle the chives evenly over the crust. Toss the Parmesan, spinach and tomato in a small bowl and sprinkle it in an even layer over the chives.
- For the custard: Whisk the heavy cream, rosemary, eggs, 1 teaspoon salt and 1/2 teaspoon pepper together in a medium 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.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
QUICK SPINACH QUICHE
This quiche is so delicious and easy to make in addition to being budget friendly. We never have leftovers, even with several picky eaters in the house!
Provided by B's Kitchen
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 1h20m
Yield 16
Number Of Ingredients 7
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.
Nutrition Facts : Calories 309.6 calories, Carbohydrate 15 g, Cholesterol 154.9 mg, Fat 21.5 g, Fiber 1.7 g, Protein 14.6 g, SaturatedFat 9.4 g, Sodium 386.5 mg, Sugar 2.4 g
IMPOSSIBLY EASY SPINACH-PARMESAN PIE
Even people who think they don't like spinach will love this Greek-style pie! Serve this meatless pie with a green salad with your favorite dressing for a perfect meal.
Provided by Barb G.
Categories One Dish Meal
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- grease 9-inch pie plate.
- Melt butter in a 10 inch skillet over medium heat.
- Cook onions and garlic in butter 2 to 3 minutes or until tender.
- Stir in spinach; spread mixture in a pie plate.
- Spread with cottage cheese.
- Stir bisquick mix, milk, lemon juice, pepper and eggs until blended.
- pour into pie plate; sprinkle with Parmesan cheese and nutmeg.
- Bake about 35 minutes or until knife inserted in center comes out clean.
- Cool 5 minutes.
- Sprinkle with additional Parmesan cheese, if desired.
Nutrition Facts : Calories 172.9, Fat 9.4, SaturatedFat 4.5, Cholesterol 121.7, Sodium 347.2, Carbohydrate 12.3, Fiber 2, Sugar 2.1, Protein 10.7
RICOTTA QUICHE
Bake up our double-crust Ricotta Quiche today and enjoy it with the family. This Ricotta Quiche is filled with eggs, Parmesan cheese, spinach and ham.
Provided by My Food and Family
Categories Dairy
Time 1h45m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F. Shape 2/3 of the pastry into large ball; shape remaining pastry into small ball, pinching off small piece to use for decorating. Place larger ball on floured surface; roll out to 5-inch circle. Place on bottom of 9-inch springform pan; press pastry firmly onto bottom of pan to completely cover bottom of pan and about 1 inch up side of pan. Set aside.
- Separate 1 of the eggs; set egg white aside. Place egg yolk, remaining 3 whole eggs, the ricotta cheese, spinach, Parmesan cheese, mustard, onion and pepper in large bowl. Beat with electric mixer on medium speed until well blended. Stir in ham; spoon into crust.
- Place small ball of pastry on floured surface; roll into 9-inch circle. Place over filling; press lightly into top edge of pastry around side of pan to seal. Roll out remaining piece of dough; cut out leaf shapes from pastry with sharp knife. Arrange on top of pastry. Cut several slits in top of pie to allow steam to escape. Beat reserved egg white until foamy; brush over pastry.
- Bake 1 hour or until golden brown. Serve warm. Store leftover pie in refrigerator.
Nutrition Facts : Calories 260, Fat 16 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 125 mg, Sodium 670 mg, Carbohydrate 0 g, Fiber 0.5786 g, Sugar 0 g, Protein 16 g
SPINACH AND PARMESAN PIE (2 CRUST QUICHE)
Good brunch item. Lovely with a salad and white wine. I've made in a spring form pan for extra impact.
Provided by little_wing
Categories Spinach
Time 55m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Lightly grease pie pan.
- Preheat the oven to 400 degrees F.
- heat the oil in a large skillet over medium-high heat.
- Add the pancetta and cook until just crisp, about 2 minutes.
- Add the onions and cook, stirring, for 3 minutes.
- Add the garlic and cook, stirring, for 30 seconds.
- Add the spinach, salt, pepper, and nutmeg, mix well, and cook, stirring, for 2 minutes.
- Remove from the heat.
- Add the egg and cheese, and mix well.
- Let cool.
- Roll out 1 pie crust and fit in bottom of pie plate.
- Fill with the cooled spinach mixture.
- Top with remaining crust.
- With a sharp knife, cut slits into the top crust and brush with the melted butter.
- Bake until the crust is golden and the filling is set, about 40 minutes.
- Remove from the oven and let rest for 5 minutes before serving.
- Serve with aged balsamic vinegar.
Nutrition Facts : Calories 345.1, Fat 23.8, SaturatedFat 8.8, Cholesterol 48, Sodium 807.8, Carbohydrate 21.8, Fiber 3, Sugar 2.5, Protein 12.8
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