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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Spinach & Roasted Red Pepper Crustless Quiche | 2017 Milk Calendar
The Milk Calendar is here with old favourites pulled from the past 40 years and given a new twist. Watch all 13 videos and choose your favourites! Find this 2017 Milk Calendar recipe:
This CRUSTLESS QUICHE is my favorite make-ahead breakfast
Crustless Quiche
Today I'm going to show you how to make crustless quiche.
This healthy quiche recipe will fill you up and give you the energy to get through your morning.
This crustless quiche is super versatile, you can use any leftover vegetables, meats or cheeses you have in the fridge.
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This is why you'll love this gluten free crustless quiche:
This is a perfect make ahead breakfast or dinner!
It's so filling and nutritious!
It's really moist, tender and so delicious!
It's great for using many leftover ingredients you have on hand!
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CRUSTLESS QUICHE RECIPE
(makes 8 slices)
Ingredients:
1/2 cup red bell pepper, finely chopped (75g)
1/2 cup green onions, finely chopped (50g)
1/2 cup sweet potato, grated (75g)
1 cup cheddar cheese, grated, or any other melting cheese (100g)
5 eggs
1 cup cottage cheese (225g)
1/2 cup milk (120ml)
1 tsp mustard
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp ground nutmeg
1/4 cup ground oats, or oat flour (25g)
NUTRITIONAL INFO (per slice):
158 calories, fat 8.6g, carb 7.9g, protein 12.3g
Preparation:
In a greased pan pan (I use 8-inch or 20cm cast iron skillet) layer down all the veggies and sprinkle with grated cheddar cheese.
In a blender add 5 eggs, cottage cheese, milk, mustard, salt, black pepper, ground nutmeg and ground oats. Blend until really smooth.
Pour the mixture over the veggies and move around with a fork to evenly distrubute the filling.
Bake in a preheated oven at 350F (180C) for 35 minutes.
Let it cool for 20 minutes, then slice into 8 equal pieces.
Serve and enjoy!
Mushroom Chicken Quiche Recipe #cooking
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❂ Dough:
200g. All purpose Flour
100g. Butter (cold)
1/3 Tsp Salt
1 Yolk
3 Tbsp Water (cold)
1/4 Tsp Baking Powder
❂ Filling:
350 g. Chicken Breast
400 g. Mushrooms
Vegetable oil
Salt/Pepper (to taste)
❂ Fill:
4 eggs
400g. Heavy cream
100g. Cheese (hard)
Salt/Pepper (to taste)
❂ Cooking process:
1. Cooking the filling. Cut the mushrooms and cut chicken breast into small pieces, fry the chicken in vegetable oil for 2-3 minutes, then add the mushrooms and fry together for 5 minutes. Drain excess liquid that has separated through a colander.
2. Cooking the dough. The easiest way to do this is in a mixer, but you can also do it by hand. Place flour, salt, baking powder and cold butter into a mixing bowl and mix until crumbs .Then add the yolk and water to the crumbs, quickly knead the elastic dough. Gather the dough into a ball.
3. Prepare a baking dish - cover the bottom with parchment.
4. Between two sheets of parchment, roll out the dough into a layer so that it is enough for the diameter of your form along the bottom and sides, winding the layer of dough onto a rolling pin, transfer it to the form, if the dough breaks or does not lie flat when transferring, correct it with your hands, forming bottom and sides of the cake. Put the form with the base to the fridge.
5. Prepare the fill. Cheese grate on a fine grater. Beat eggs with a whisk, add heavy cream and spices, mix.
6. Collect the cake. Put the filling on the base, pour the heavy cream filling, evenly distribute with a fork and sprinkle with cheese on top, drown the cheese a little with a fork in the filling.
5. Oven preheated to 400 F for 40-45 minutes until golden brown on top.
Bon Appetit and Merry Christmas our friends!
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Homemade Mini Quiche + 3 Delicious Flavors!
This Mini Quiche Recipe has endless flavor options and is way better than store-bought! Mini muffin tins are lined with a flaky pie crust then filled with fluffy eggs and mix-ins including meats, cheeses, vegetables, and herbs. These bite-sized appetizers are the best make-ahead snack for easy holiday party hosting!
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Bacon, Mushroom & Leek Quiche
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Bacon, Mushroom & Leek Quiche - delicious, flaky, buttery crust, insanely rich flavors and excellent ingredient combination make this yummy, versatile dish perfect for any time of the day. ????
Ingredients:
7.05 oz (200 g) all-purpose flour
1/2 tsp salt
4.93 oz (140 g) butter, room temperature
4-5 tbsp ice water
2-3 tbsp oil
7.05 oz (200 g) bacon, diced
2-3 tbsp oil
12.3 oz (350 g) cleaned mushrooms
2-3 tbsp oil
1 leek (white and light green part)
3 eggs
1/2 tsp salt
1/2 tsp pepper
3.38 us fl oz (100 ml) heavy cream
3.38 us fl oz (100 ml) milk
leek (1/3 green part)
3.5-5.3 oz (100-150 g) cheddar cheese, grated
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Molim vas, kolege, nemojte snimati videe po mojim receptima. Hvala ????
Combine flour and salt.
Use your fingers to mix butter into the flour until it becomes crumbly and the mixture resembles a coarse meal.
Gradually add ice water and form a dough.
Refrigerate for 1 hour.
Preheat the oven to 350 F (180 C).
On a lightly floured surface, roll out dough to be 2-3 inches larger than tart pan.
Place the rolled dough in 22cm round, loose-bottomed tart pan and press the edges. Trim the excess dough.
Lightly prick the bottom and sides of the dough.
Refrigerate for 30 minutes.
Place the aluminium foil over the dough. Place beans or pie weights on top of the foil and bake in preheated oven for 20 minutes.
Remove foil and beans and bake 10 minutes more. Let it cool slightly.
Heat oil on medium heat. Add bacon. Cook 3-4 minutes. Remove the bacon from the skillet and set aside.
To the same skillet, add oil and mushrooms. Cook 7-10 minutes or until the liquid evaporates. Remove mushrooms from the skillet and set aside.
To the same skillet, add oil and saute leek (white and light green part). Set aside.
In a bowl mix together eggs, salt, pepper, heavy cream, milk and leek(green part).
Spread bacon over the crust, then spread mushroom and leek. Sprinkle grated cheese on top. Pour the egg mixture over all.
Bake in preheated oven at 350 F (180 C) for 35 minutes.
Cool slightly before removing the quiche from the pan.
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