Yogurt Spinach Quiche Recipes

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:

• Pre-heat oven to 375 degrees.
• Press pie crust into 9" pie pan.
• Pre-bake pie crust for about 10 minutes. Set aside.
• Sautee onion, garlic & spinach in butter until onion is soft - add salt & pepper to taste - set aside.
• In medium mixing bowl - whisk together the eggs & milk.
• Spread shredded cheese in bottom of pie crust.
• Spread spinach mixture over cheese in pie crust.
• Pour egg/milk custard over spinach mixture & cheese.
• Bake at 375 degrees for 35 minutes. If crust starts to get too brown - cover edges with tin-foil.
• Slice & serve.

Steps:

• Preheat the oven to 325 degrees F.
• Whisk the eggs in a large bowl until smooth. Whisk in the spinach dip, half-and-half, cheese, salt and pepper.
• Fill the pie crust with the egg mixture and bake until golden brown, 25 to 35 minutes. Let rest for 15 minutes to set, then cut and serve.

Steps:

• Combine all ingredients. Be sure that all moisture is out of spinach.
• Pour into pie crust.
• Bake at 350 for 40-45 minutes until set. Cover with foil after 30 if crust is getting too dark.

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Prick the pie crust all over with fork and bake for 5 minutes.
• Place the frozen spinach in microwave safe bowl and cook until thawed. Drain as much of the liquid as you can and then use paper towels to get the spinach as dry as possible.
• Beat together the eggs, yogurt or sour cream, flour, and pepper until well mixed. Stir in the spinach. Layer the sliced mushrooms, cheese, and chopped scallions in that order on the bottom of the pie crust. Top with the spinach mixture.
• Bake in preheated oven for 15 minutes and then decrease temperature to 350 degrees F (175 degrees C) and bake for 30 additional minutes. Let cool before serving.

Steps:

• Heat 3 tablespoons oil in heavy large skillet over medium heat. Add onion and sauté until translucent, about 5 minutes. Add tomato paste; stir 1 minute. Add chiles and 1/3 of spinach. Cook until spinach wilts, adding remaining spinach in 2 additions and tossing often, about 4 minutes. Mix in rice. Cover and simmer until rice is tender and moisture from spinach is absorbed, adding water by tablespoonfuls if needed for rice, about 10 minutes. Uncover and continue to cook until mixture is dry, about 2 minutes; discard chiles.
• Meanwhile, press garlic cloves into small bowl, stir in yogurt, and season with salt and pepper. Melt butter with 1 tablespoon oil in small skillet. Mix in cayenne and remove from heat.
• Spread spinach mixture on platter; make indentations with back of spoon. Spoon yogurt into indentations and drizzle with cayenne butter.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a cookie sheet with foil.
• In a large bowl, whisk together mayonnaise and milk until smooth. Whisk in eggs. Layer spinach, cheese, and onion in pie shell, making several layers of each. Pour in egg mixture. Place quiche on prepared cookie sheet. Cover quiche with foil.
• Bake in preheated oven for 45 minutes. Remove cover, and bake 10 to 15 minutes, or until top is golden brown and filling is set.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a medium skillet, melt butter over medium heat. Saute garlic and onion in butter until lightly browned, about 7 minutes. Stir in spinach, mushrooms, feta and 1/2 cup Cheddar cheese. Season with salt and pepper. Spoon mixture into pie crust.
• In a medium bowl, whisk together eggs and milk. Season with salt and pepper. Pour into the pastry shell, allowing egg mixture to thoroughly combine with spinach mixture.
• Bake in preheated oven for 15 minutes. Sprinkle top with remaining Cheddar cheese, and bake an additional 35 to 40 minutes, until set in center. Allow to stand 10 minutes before serving.

Steps:

• PLAIN:.
• Preheat oven to 350°F.
• Fill crust(s) with dry beans or marbles and bake 10 minutes.
• Combine eggs and yogurt, set aside.
• Sweat onions in butter or oil, season with salt, pepper and nutmeg.
• Put bacon and onion into crust(s), pour egg mixture over, sprinkle cheddar on top.
• Bake in 350°F oven for 40 minutes.
• Note: If you want to freeze quiche, bake only 20 minutes. Cool, package and freeze.
• To finish, bring to room temperature and finish baking at 350°F for 10 minutes.
• Serve lukewarm/room temperature.
• FANCY:.
• Feel free to add cooked broccoli, spinach, ham, artichoke hearts, crab, or whatever you want, Bear in mind though, the additions increase the amount of the filling. You may need more crusts!

Steps:

• Heat 2 tablespoons oil in a 5- to 6-quart heavy pot over medium heat until it shimmers. Cook onion, stirring occasionally, until tender, about 7 minutes. Add spinach, chile, 2 tablespoons water, and 3/4 teaspoon salt and cook, uncovered, stirring occasionally, until spinach is wilted, 3 to 5 minutes. Remove from heat and stir in yogurt.
• Heat remaining 1 1/2 tablespoons oil in a small heavy skillet over medium-high heat until it shimmers, then cook mustard seeds until they begin to pop and/or turn gray, then add cumin seeds and red pepper flakes and cook, stirring, until cumin seeds brown, about 30 seconds more. Add curry leaves (if using), covering skillet immediately for a few seconds, then stir spice mixture into spinach mixture. Season with salt. Serve warm.

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.
• Warm oil in pan and cook onions for 5-10 minutes until translucent.
• Add the spinach, cover, and cook another 3 minutes until the spinach is wilted. Remove the lid and let the water evaporate a few minutes; if you used frozen spinach you may need to drain the water as well.
• In a medium sized mixing bowl, beat the eggs, yogurt, salt, nutmeg, paprika, and Spike together.
• Fold liquid mixture gently into spinach mixture, then add cheese and mix well.
• Pour into an 8 or 9 inch pie plate, and bake 40 minutes, or until center is set.
• Let the quiche sit to rest on the counter for 10 minutes before serving.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Sprinkle 1/4 cup Cheddar cheese in pastry shell. Mix chicken, spinach, onion, and remaining 3/4 cup Cheddar cheese in a bowl; transfer mixture to pastry shell.
• Whisk eggs, half-and-half, mayonnaise, salt, black pepper, seasoning blend, and herbes de Provence in another bowl; pour over chicken mixture.
• Bake in the preheated oven until a knife inserted into the center comes out clean, 35 to 40 minutes. Let stand for 15 minutes before slicing and serving.

Steps:

• In a small mixing bowl, beat cream cheese.
• Add milk, egg substitute and pepper; beat until smooth.
• Stir in remaining ingredients.
• Transfer to a 10 inch quiche pan coated with nonstick cooking spray.
• Bake at 350° for 45 to 50 minutes or until a knife inserted comes out clean.