Betty's Super Spinach Feta Quiche
Betty demonstrates how to make a Super Spinach Feta Quiche. This quiche uses a pre-made pie crust for simplicity, and it is filled with a great mixture of eggs, milk, butter, spinach and feta cheese. It bakes in the oven for a short time, making a quick and dramatic treat.
Super Spinach Feta Quiche
1 unbaked standard pie crust, rolled into a circle (I used a pre-made refrigerated pie crust, but you will find recipes for pie crusts in Betty's Kitchen, such as Plain Pie Crust.)
3 eggs, well beaten
1 cup milk
¼ cup butter, melted
2 tablespoons all-purpose flour
½ teaspoon salt
¼ teaspoon ground white pepper
9-oz. package frozen chopped spinach, thawed and well drained (I used a paper towel to squeeze the spinach dry after draining.)
4-oz. crumbled feta cheese
Place the unbaked pie crust in a quiche dish or a 9-inch pie plate, pressing until the edges of the pie crust come up the sides to the top. Flute the top edge, if desired. With a fork, prick bottom and sides of pie crust. Place the pie crust in a 400-degree (F) oven and bake for 6 to 8 minutes, until golden. Remove from oven and set aside. Reduce oven heat to 375 degrees (F). In a large mixing bowl, combine 3 well-beaten eggs, 1 cup milk, ¼ cup melted butter, 2 tablespoons flour, ½ teaspoon salt, and ¼ teaspoon white pepper. Whisk or stir with a large spoon, until mixture is combined. Stir in a 9-oz. package of frozen chopped spinach (thawed and drained) and 4-oz. crumbled feta cheese. Pour mixture into baked pie crust. Place foil around edges to protect the crust from over-browning, if crust is already brown. Bake quiche at 375 degrees (F) for 25 minutes, or until a knife inserted in the center comes out clean. Let quiche sit in pan for 10 minutes. Cut into wedges and serve while hot. This is a quick and easy dish that is also tasty and impressive! I hope you enjoy it! --Betty
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Easy Spinach Quiche Recipe | Cait Straight Up
An easy spinach quiche recipe that is perfect for hosting or just to make for yourself. With a few special ingredients, this spinach quiche will delight. This quiche is the perfect unique blend of ingredients. Once you try this recipe, it will become one of your favorite quiche recipes! Best part, it couldn't be easier!
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Spinach Quiche That Makes Its Own Crust : Fun With Spinach
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Spinach quiche that makes its own crust is really easy to make and very delicious. Make spinach quiches that makes its own crust with help from a European-trained executive chef in this free video clip.
Expert: Peter Amann
Filmmaker: Bart Capuano
Series Description: You'd likely be surprised to learn just how versatile of an ingredient spinach really is. Find out about all of the fun that you can have with spinach with help from a European-trained executive chef in this free video series.
Quiche 3 Delicious Ways
Spanakopita | Spinach & Feta Quiche:
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Smoked Salmon Quiche: Recipe Below
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Smoked Salmon & Cream Cheese Quiche
4 small premade pie crusts
1 tablespoon Dijon mustard
6 large eggs
1/2 cup cream or milk
1/2 cup chopped smoked salmon
1/2 cup finely chopped asparagus
1/2 cup cubed cream cheese
1 tablespoon freshly chopped chives
1 tablespoon freshly chopped dill
Preheat the oven to 375ºF.
In a medium bowl or measuring cup, whisk together the eggs and cream. Set them aside.
Brush the pie crust with the Dijon mustard. Add the smoked salmon, asparagus, cream cheese and fresh herbs. Pour over the egg mixture. Bake the quiche until the eggs have set and the crust is golden, 30 minutes.
Serve hot or cold.
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How to make bacon spinach artichoke quiche - easy quiche recipe with pate brisee crust
This savory quiche is easy to make and perfect for breakfast, brunch or breakfast for dinner nights! Filled with Spinach, artichokes, bacon and cheese this recipe is a crowd pleaser
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It doesn't get much easier or quicker than making a homemade quiche! This is my favorite flavor but you can see how easy it is to change up into any flavor combination you'd like! I start with a pate Brisee crust because it's not a sweet crust so it's perfect for savory dishes!
BACON SPINACH ARTICHOKE QUICHE
Pate Brisee
1 C all-purpose flour
5 Tbsp cold butter cubed
1 Tbsp shortening
1/2 tsp salt
1 1/2 tsp white vinegar
6 Tbsp ice water
In a food processor combine the flour, butter shortening and salt and process to a coarse meal texture.
Add the vinegar and water and process again, the dough will moisten and pull together
Pat into a disk shape and wrap in plastic wrap, refrigerate for 15-30 mins
Roll out the pastry dough and place/pat into a 10 inch tart pan, prick the bottom, cover with plastic wrap and refrigerate another 15-30 mins
Quiche
6 lrg eggs
1/2 C whole milk
7 oz artichoke hearts drained and chopped
8 oz fresh spinach chopped
1/4 C onion chopped
3 cloves garlic pressed/chopped finely
2/3 C grated mozzarella
1/3 C grated parmesean
1/2 tsp salt
1/2 tsp pepper
1/3 C Chopped bacon (I used freshly cooked but you can use bacon bits if you prefer)
Preheat the oven to 350° F
Beat the eggs and milk together
Add everything else and stir until the mixture is evenly mixed
Pour into the pastry crust and spread out
Bake for 35-40 mins until the crust is golden and the quiche is set
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ASHLEE MARIE - I'm all about from scratch recipes, cake decorating tutorials and fun themed foods. I believe anyone can cook with the right tips and tricks. I love creating delicious food at home and enjoy sharing my recipes with you. I'm self taught and if I can do it you can do it! I hope that my videos help you learn to make the dishes and desserts you've always dreamed of making
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Easy Spinach Artichoke Quiche
Looking for the perfect simple, delicious dinner recipe? Danielle's got it! This crust has just 4 ingredients and can be filled with whatever you have handy. Danielle's favorite is Spinach and Artichoke!
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Dough
3 cups Glicks White Flour
3/4 teaspoon salt
3/4 cup cold canola oil
4-6 tablespoons cold water
Filling
1/2 white onion, finely diced
3 cups frozen spinach, defrosted and squeezed to release as much water as possible
8 Frozen artichokes, defrosted, trimmed and chopped into 1/8-inch slices
4 eggs, lightly beaten
3/4 cup heavy cream
1 cup shredded mozzarella
2 tablespoons Parmesan cheese (optional)
2 teaspoons salt
1 teaspoon black pepper
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