Easy Crustless Spinach Quiche
This Crustless Spinach Quiche is easy to make and full of delicious flavor! You'll love the combination of spinach, sweet onion, mushrooms, and cheddar and feta cheeses.
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✅Ingredients
• 1 tablespoon extra virgin olive oil
• 1 small sweet onion, diced
• 4 ounces mushrooms, sliced
• 2 cloves minced garlic
• 10 ounces chopped frozen spinach, thawed and drained
• 6 ounces crumbled feta cheese
• 8 ounces shredded cheddar cheese
• 5 large eggs
• ½ cup milk
• ¼ teaspoon salt
• ¼ teaspoon black pepper
✅Instructions
1️⃣ Preheat oven to 350 degrees Fahrenheit and lightly grease a 9 inch deep dish pie plate.
2️⃣ Heat olive oil in a large skillet over medium high heat. Add in onion and mushroom and saute until softened, about 5 to 7 minutes. Add in garlic and cook 1 minute more. Stir in spinach, feta, and cheddar cheese. Spoon mixture into the prepared pie plate.
3️⃣ In a mixing bowl, whisk together eggs, milk, salt, and pepper. Pour egg mixture over the spinach mixture in the prepared pie plate.
4️⃣ Bake in the preheated oven for 40 to 45 minutes, until eggs are set. Let cool 10 minutes before slicing and serving.
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Bisquick Spinach Pie
Watch me make a Bisquick Spinach Pie, and witness my triumph over not having a cheese grater.
This is adapted from this No Crust Quiche that I found on Cooks.com: (I omitted the ham, and made some cheese substitutions.)
Easy Breakfast Bake | Pancake Quiche | Bisquick Bake | John Eats Cheap
Easy and tasty breakfast bake with simple ingredients. Great for breakfast or brunch.
Bisquick quiche
Ingredients12 slices of bacon cooked, drained, and crumbled1 Cup Swiss cheese shredded (about 4 ounces1/3 Cup onion diced2 Cups milk1 Cup Bisquick4 Eggs1/2 teaspoon salt1/8 teaspoon ground black pepper
Instructions
* Preheat your oven to 400 °F.
* Lightly grease a 10-inch pie plate.
* Sprinkle the crumbled bacon, shredded cheese, and diced onion evenly over the bottom of the pie plate.
* Beat the eggs with the salt and pepper, then stir in the milk.
* Add in the Bisquick and beat until smooth - it must be smooth to work!
* Pour the liquid mix over the ingredients in the pie plate.
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* Bake in the preheated oven for 45 minutes or until a toothpick inserted into the center of the quiche comes out clean.
* Let cool on a wire rack for 15 minutes.
* Slice and serve!
Bisquick's Impossible Pie
Not sure why it was called impossible but it sure is good.!
This goes back to my university days and t was an almost weekly dish
By request here's the recipe:
Impossibly Easy Vegetable Pie
Ingredients
2c chopped broccoli 1/3c chopped onion 1/3c chopped green pepper
1c /4oz shredded Cheddar cheese 1/2 c Bisquick mix 1 c milk
1/2 tsp salt 1/4 tsp pepper 2 eggs
Directions
1 Heat oven to 400°F. Grease 9-inch pie plate. Heat 1 inch salted water to boiling in medium saucepan. Add broccoli; cover and heat to boiling. Cook about 5 minutes or until almost tender; drain thoroughly. Stir together cooked broccoli, onion, bell pepper and cheese in pie plate.
2 Stir remaining ingredients until blended. Pour into pie plate.
3 Bake 35 to 45 minutes or until golden brown and knife inserted in center comes out clean. Cool 5 minutes.
The Bisquick Impossible Crust Quiche | Simple Quiche Recipe
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** I cooked mine in the toaster oven. Had I cooked it in a conventional oven, the top probably wouldn’t have gotten as brown as it did. With that being said, if you cook in a toaster like I did, I would cook it at the lower range of the time recommended. It was still delicious. Even my picky eater ate it! **
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Today, I tried the #bisquik #impossiblecrust #quiche and it was delicious! SO GOOD ????
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How to Make ANY Quiche! (No Recipe Required)
Today we’re going to make quiche. There are many different types of quiche, the most famous being Quiche Lorraine, but by the end of this video you won’t be limited to just one flavor combination… think chard/white bean/parm, chicken/pesto/thyme, or even something like kimchi/kalbi! The opps are endless, people.
There’s a time and place for an exact recipe, but like the great... I'm spacing on the dude's name... said, to know one recipe means that you know one recipe, but if you know 1 technique you know 1,000 recipes... or something fairly similar to that. We’ll start with the French shortbread pastry crust, otherwise known as pâte brisée (“pat-bree-zee,”) then move onto the formula for the egg base and from there the world is yours. Quiche however you dang tootin’ well please. More below… Good Quiching! ????????Adam
Good kitchen scale -
Deep Tart Pan -
ALL-PURPOSE PIE DOUGH (pâte brisée):
250g (about 2 cups) Bread Flour
205g (18 tbsp, about 2 1/ 5 sticks) Unsalted Butter
3g (1/ 3) tsp Kosher Salt
70-85g (1/ 4 cup) Ice Water *amount depends on humidity of environment
EGG BASE:
600g (about 11-12 medium) Whole Eggs
260g (about 1 cup) Whole Milk
260g (about 1 cup) Heavy Cream
15g (about 2.5 tsp) Salt
QUICHE LORRAINE FILLING:
700g (about 3 cups) Egg Base - see above.
100g (about 1 medium) Onion, sliced thin
100g (about 2 medium) Leeks, sliced thin
150g (1.5-2 cups) Gruyere or Swiss cheese
150-200g (5-6 thick slices) Bacon
2g (1-3 sprigs) Fresh Thyme
1g Nutmeg, (a couple passes on the microplane)
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MORE INFORMATION FOR YOU CURIOUS HUMANS…
Wait… is quiche actually German in origin…? -
The science of “shortcrust” pastry -
Some quiche ideas to get your imagination revved up -
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Melodeyes -