Spinach And Tomato Quiche Recipes

Steps:

• Two hours before you want to make the quiche, take the dough out of the freezer to defrost.
• When you're ready to start, lay the dough into either a 10 inch quiche or springform baking pan, making sure you have enough dough to form a crust around the edge.
• The crust should come 1 to 1 1/2 inches up the side of the pan.
• Crumble the feta cheese onto the bottom of the crust.
• Pour the olive oil into a saucepan and, when it is heated, throw in the spinach and cook until wilted.
• Spread the spinach over the feta cheese.
• Beat the eggs, garlic and creme fraiche together.
• Pour over top of the feta cheese and spinach.
• Place cherry tomatoes on top of the quiche.
• Sprinkle chives and ground pepper on top.
• Bake at 350 F or 180 C for 45 minutes.

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:

• 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.
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Steps:

• To make the pastry, tip the flour, herbs if using and butter into a bowl, then rub together with your fingertips until completely mixed and crumbly. Add 4 tbsp cold water, then bring everything together with your hands until just combined. Roll into a ball for use straight away or chill for up to 2 days.
• Roll out the pastry on a lightly floured surface to a round about 4cm larger than a 22cm tart dish (the one I use is of glass and about 4 cm deep). Use your rolling pin to lift it up, then drape over the tart case so there is an overhang of pastry on the sides. Using a small ball of pastry scraps, push the pastry into the corners of the dish and run the rolling pin over the top to trim. Chill in the fridge or freezer for 20 mins. Heat oven to 200C/fan 180C/gas 6.
• Lightly prick the base of the tart with a fork, line the tart case with a large circle of greaseproof paper or foil, then fill with baking beans. Blind-bake the tart for 20 mins, remove the paper and beans, then continue to cook for 5-10 mins until biscuit brown.
• While the tart case cooks, in a frying pan saute the chopped pepper in butter until softened (about 2 minutes). Then add the spinach and sauté just till wilted. Finally add the chopped sun dried tomatoes and turn off the heat.
• Beat the eggs in a large bowl. Gradually add the creme fraiche, then stir in the dried oregano and season. You may not need salt as the feta will provide quite a bit. When the case is ready, sprinkle the crumbled feta over the base, then the sautéed spinach. peppers and tomato and finally pour over the egg mix. Bake for 20-25 mins until set and golden brown. Leave to cool in the case, then remove from the tin.

Steps:

• Heat the oven to 200C/180C fan/gas 6. To make the pastry, mix the flour and mustard powder with a generous pinch of salt in a large bowl. Drizzle in the olive oil, stirring continuously until evenly dispersed through the flour mixture. Slowly stir in 6-8 tbsp water to bring the pastry together.
• Roll the pastry out between two sheets of baking parchment into a 3mm-thick circle and use it to line a 22cm tart tin. Chill for 20 mins. Line the pastry case with baking parchment and fill with baking beans. Bake for 15 mins. Remove the parchment and beans and bake for another 10 mins until the pastry is golden and dry.
• Reduce the oven temperature to 160C/140C fan/gas 3. For the filling, tip the tofu, nutritional yeast, turmeric, white pepper, onion granules, cornflour and 1 tsp salt into a food processor. Blitz together briefly, then, with the motor running, slowly add the milk until you have a smooth, thick filling (this may take a few minutes). If the food processor starts to strain, add an extra 1 tbsp milk. Scrape the filling into a large bowl and stir in the shredded basil leaves. Taste and adjust the seasoning, if needed.
• Heat the olive oil in a non-stick frying pan and cook the spinach, cherry tomatoes and thyme for 2-3 mins until the spinach has just wilted. Stir most of the tomatoes and spinach into the filling mixture, reserving a few tomatoes for the top of the quiche. Spoon the filling into the pastry case and smooth the surface with the back of the spoon. Press the reserved tomatoes into the top and bake for 30 mins until the quiche is golden and just set in the middle. Leave to cool for a few minutes, then scatter over a few extra basil leaves, slice and serve with a green salad.

Steps:

• Preheat oven to 450°F
• Place pie shell on parchment paper-lined baking sheet.
• Heat 1/2 teaspoons oil in a small skillet on medium-high heat. Add shallot and cook until translucent. Cool and distribute evenly over pie shell.
• In a bowl, whisk together eggs, milk and half the salt and pepper until combined. Stir in the cheddar cheese, spinach, and basil, and pour into the pie shell.
• Bake for 10 minutes. Meanwhile, in a small bowl, toss tomatoes with remaining oil, salt and pepper.
• Remove quiche from oven and reduce heat to 375°F Place tomatoes on baking tray with quiche and return to oven. Bake for 30 minutes until quiche is golden brown and firm to the touch.
• Let rest 5 minutes before cutting into 8 slices and top each with a few roasted tomatoes and crumbled feta.

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.