How to Make Crustless Spinach Quiche | Allrecipes.com
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Watch how to make a classic brunch dish that's as delicious as it is quick-and-easy to make. This 5-star recipe combines frozen chopped spinach, eggs, and shredded Muenster cheese—and leaves the crust behind for pie baking! Best of all, this one's ready in an hour.
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Crustless Quiche -- for a super easy supper (January 2013)
You know me -- I don't cook fancy, just simply. (If I can't pronouce or spell an ingredient, it's probably not in my kitchen.) I've made this one for years -- sometimes for brunch on a lazy Saturday, but more often than not, it's one of my go-to meals for supper when I haven't planned ahead or the day has gotten away from me. Enjoy!
Recipe:
Combine 4 eggs, 1/2 teas. salt, 1/2 cup flour, and 2 Tbsp. butter and 1 and 1/2 cups milk. Mix for 1 minute.
Add approx. 2 cups vegetables of choice (onions, mushrooms, peppers, spinach, cauliflower, broccoli, tomatoes, etc.) , 1/2 cup cheese, and 4 oz. of meat if desired such as bacon, ham, or sausage).
Pour into a lightly greased, deep dish pie pan.
Bake at 350 degrees F. for 35 minutes. If increasing the amount of eggs or other ingredients, increase time accordingly. When a knife inserted in the center of the pie comes out clean, it's done. Let cool for 5 - 10 minutes before cutting and serving to allow pie to set.
Chile-Cheese Quiche : Gourmet Quiche Recipes
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Chili-cheese quiche uses a cup and a half of nice sharp cheddar, among other ingredients. Make chili-cheese quiche with help from experienced culinary professionals in this free video clip.
Expert: Sophia Khan
Filmmaker: Diego Vergara
Series Description: Making a quiche doesn't have to be difficult, and it most certainly doesn't have to break the proverbial bank. Learn about affordable, gourmet quiche recipes with help from experienced culinary professionals in this free video series.
Crustless Quiche with Quark by Andrew James
One of the hardest things to do when losing weight is finding new, delicious ways to enjoy your favourite meals. If (like us), you want a quick recipe that will feed, you and your family, you’ve come to the right place.
This quiche recipe is healthy, low fat, low syn and completely yummy.
Many of our wonderful team are following Slimming World, so whenever we’re recipe testing, they despair as they often can’t tuck in to whatever crazy concoction we’ve created.
Not with this recipe.
Packed with veggies, lean ham, and tonnes of flavour, this incredible recipe was what we were looking for when we wanted everyone in the office jumping up and running over to the kitchen excited to try our latest recipe.
Instead of milk or cheese, we added 50g of delicious fat-free quark, but you can swap this out for cottage cheese if you prefer. Throw in any free or speed foods you like and rejoice when you can have yourself a cheeky syn or two after tea…
It is totally up to you what herbs and spices you add too! It would also be yummy with basil in or even some chilli.
This recipe is perfect for two – which is ideal as you can cook them at the same time in our Omelette Maker!
Ingredients:
4 eggs
50g fat-free quark or cottage cheese
1/2 diced red or yellow pepper
1/2 onion
3 slices lean ham, diced
Salt and pepper to season
Frylight/Low Calorie Cooking Spray
Method:
Switch your Omelette Maker on to pre-heat.
In a bowl, mix your eggs and quark together until well combined. Add a pinch of salt and pepper to season.
Spray your Frylight into your Omelette Maker pans, and add your peppers and onion to the pan to cook a little bit.
Pour your egg mixture into the pans, put the lid down and bake for ten mins, until the quiche turns golden brown.
The Easiest Classic Quiche Recipe | Comfort Food Favourites
This classic quiche recipe makes it so easy to impress! The quiche has a flaky crust and creamy custard packed with customizable fillings. With Mother's Day coming soon, this classic quiche will make the perfect addition to your delicious meal!
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Crust Ingredients
2¼ cups All-Purpose Flour
1 teaspoon Salt
3/4 cup Unsalted Butter, Cold and Cubed
8-10 tablespoons Water, Ice Cold
Custard Filling Ingredients
1 Shallot
1 Garlic Clove
6 Mushrooms, Medium Size
2 handfuls Fresh Baby Spinach
8 slices Ham
1 tablespoon Unsalted Butter
Salt to taste
4 Eggs
1 ½ cups Heavy Cream
Salt to taste
1/4 teaspoon Pepper
1/4 teaspoon Nutmeg
½ cup Gruyere Cheese, Grated
½ cup Aged Cheddar Cheese, Grated
½ cup Parmesan Cheese, Grated
¼ teaspoon Chilli Flakes
¼ teaspoon Dried Parsley
Method
1. In a bowl add flour, salt, and cold cubed butter. Give it stir with a fork so that the salt gets well distributed and the butter cubes get a light coat of the flour.
2. Using a pastry cutter/fork or your fingers cut the butter until crumbs are formed. Now with the palm of your hand very lightly flatten the small butter lumps.
3. Add cold water and very lightly using a fork to form into a dough. When it begins to come together, do not kneed just press it together.
4. Now Transfer the dough to a work surface, flatten it into a disk and wrap it in plastic wrap and refrigerate for 30 minutes.
5. Meanwhile, to make the filling, chop the shallot and the garlic clove very finely.
6. In a large skillet, melt the butter and add the chopped shallot and garlic and sauté till the shallot turns translucent and the garlic cooks.
7. Now add the and spinach and mushrooms and cook until the spinach has wilted, and the mushrooms have just cooked. Do not overcook the mushrooms. If the spinach and mushrooms release any juices drain it in a sieve before adding to the pie dish.
8. In a bowl beat eggs, heavy cream, salt, pepper, nutmeg and set aside.
9. Roll out the dough on a lightly floured surface. Roll until the dough is about 1/8 inch thick. Transfer the dough to either a 9” or 11” loose bottom pie pan. Using a small piece of the dough press the pastry onto the bottom and up the sides of your pan. Trim off the excess dough off the top of the pan using a knife. Gently pierce the bottom of the crust with a fork. Cover with plastic wrap and refrigerate one more time for 30 minutes.
10. Preheat the oven to 350F (175C). Line a parchment paper over the dough. Fill with dry beans, rice, or pie weights. Bake for 15 minutes. Remove the weights and the parchment paper. Return the crust to the oven for another 5-10 minutes or until the crust is slightly golden.
11. To build the quiche, distribute the spinach, mushroom, and ham on the baked pie crust, sprinkle shredded gruyere and cheddar cheese. Spoon the custard and garnish with some parmesan cheese, chili flakes, and dried parsley.
12. Place the pie pan into another baking sheet and place into the oven and bake for 35-40 minutes or until the quiche has set and the top has turned golden brown
13. Allow the quiche to cool for 10-15 minutes so that the quiche sets before cutting.
Enjoy!
KEEP the CRUST!! KETO QUICHE with 3 carbs
NO NEED TO MAKE A CRUSTLESS QUICHE, KEEP YOUR CRUST WITH THIS KETO QUICHE RECIPE
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You can certainly turn this recipe into a crustless quiche in order to lower the carbs even more, but I LOVE THE CRUST! It's one of my favorite parts and this keto pastry crust tastes amazing and is incredibly flaky - you don't want to miss it. In this video, I show you how to make a keto quiche lorraine with a flaky pastry crust.
GET THE FULL PRINTABLE RECIPES ⬇️⬇️
✅ KETO QUICHE:
⬇️ PRODUCTS MENTIONED ⬇️
Xanthan Gum:
Macadamia Nut Milk:
Tart Pan:
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KETO QUICHE
Serves: 8 (one serving = 1/8 of the quiche)
PASTRY CRUST
1 cup almond flour
3 tablespoons coconut flour
1 teaspoon xanthan gum
1/2 teaspoon salt
1/2 cup unsalted butter, chilled and cubed
1 ounce cream cheese, softened
1 egg
1 1/2 teaspoons rice vinegar or apple cider vinegar
QUICHE FILLING
8 oz bacon, cooked and diced
4 oz gruyere cheese, grated
2 eggs
2 egg yolks
1 cup nut milk
1 cup heavy whipping cream
1/2 teaspoon salt
1/2 teaspoon pepper
1️⃣ 00:42 - To a food processor, add almond flour, coconut flour, xanthan gum and salt. Pulse until combined. Add cold, cubed butter, cream cheese, egg and rice vinegar. Pulse until dough comes together. Don't over mix or crust will not be flaky.
2️⃣ 02:01 - Roll pastry crust in between two sheets of parchment paper. Roll to a 1/8-1/4 inch thickness and to circle about 1-2 inches larger than your quiche dish, tarte pan or pie plate. Remove the top layer of parchment paper. Place quiche pan upside down on top of the center of the crust. Slide a hand underneath the crust and flip over so that the crust falls into the dish. Remove the top layer of parchment paper. Mold crust into place. Cut off excess dough.
3️⃣ 02:38 - Bake at 350 degrees for 8-9 minutes. Remove and let cool.
4️⃣ 03:45 - To the prepared pastry crust, sprinkle in cooked and crumbled bacon and shredded cheese. Set aside.
5️⃣ 04:23 - In a large bowl, whisk together eggs and egg yolks using an electric mixer. Pour in nut milk, heavy cream, salt and pepper. Mix until combined. Pour into crust.
6️⃣ 04:53 - Bake quiche at 350 degrees for 30-35 minutes.
MACROS (per slice)
Calories 508
Fat 46.3g
Protein 16.5g
Total Carbs 6.1g
Net Carbs 3.1g
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Music is from Epidemic Sound
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