Best Crustless Spinach Quiche With Pancetta Recipes

CRUSTLESS SPINACH QUICHE RECIPE

Steps:

• Preheat oven to 350 degrees Fahrenheit. Lightly grease a 9-inch deep dish pie pan (9x2-inch or equivalent) with non-stick cooking spray.
• Cook onions: Melt butter in a medium skillet over medium-high heat. Add onions. Cook, stirring occasionally, until slightly golden and softened, about 5-6 minutes. Add the garlic, red pepper flakes and nutmeg. Season with a scant 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook, stirring, for 30 seconds, or until fragrant. Immediately remove from heat.
• Add spinach and bacon: Add spinach and bacon to the pan with the onions. Stir to combine.
• Prepare filling: Transfer spinach mixture to prepared pie pan. Add 1 cup of cheddar and ¾ cup of gruyere. Stir to combine. Use a spatula or the back of a spoon to spread the filling out in an even layer.
• Prepare the egg custard: In a medium mixing bowl, combine the eggs, half-and-half and mustard. Season with ¼ teaspoon salt and 1/8 teaspoon pepper. Whisk well to thoroughly combine.
• Pour custard over spinach mixture + Top with more cheese: Pour the egg custard over the spinach and bacon mixture in the prepared pan. Use a spatula or spoon to gently press the filling down into the eggs. Sprinkle the remaining ¼ cup of each cheese evenly over the quiche.
• Bake: Transfer dish to the oven and bake for 50-60 minutes, or until eggs are just set. Check for doneness by inserting a toothpick into the filling - it should come out clean. Note: If the top browns before the quiche is done baking, lightly tent the top of the dish with aluminum foil.
• Cool & Serve: Remove quiche from oven and allow to cool on the counter for 10 minutes. Garnish, slice and serve quiche. Enjoy!

CRUSTLESS SPINACH QUICHE

Steps:

• In a large skillet, saute onion and mushrooms in oil until tender. Add spinach and ham; cook and stir until the excess moisture is evaporated. Cool slightly. Beat eggs; add cheese and mix well. Stir in spinach mixture and pepper; blend well. Spread evenly into a greased 9-in. pie plate or quiche dish. Bake at 350° for 40-45 minutes or until a knife inserted in center comes out clean.

CRUSTLESS SPINACH QUICHE

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.

CRUSTLESS SPINACH QUICHE

Steps:

• Position a rack in the upper third of the oven, place a baking sheet on the rack and preheat to 450 degrees F. Lightly grease a 9-inch round or 8-inch square baking dish with olive oil.
• Pulse the gouda in a food processor until finely chopped. Add the spinach, whole eggs and egg whites, ricotta, flour and nutmeg and process until well combined, about 30 seconds. Add the scallions and pulse to mix.
• Pour the mixture into the prepared dish and sprinkle with the parmesan and paprika. Place the quiche on the preheated baking sheet and bake until the center is just set, 25 to 30 minutes.
• Drizzle the endive and walnuts lightly with olive oil and toss. Serve the quiche hot or at room temperature with the endive.
• Per serving: Calories 389; Fat 24 g (Saturated 12 g); Cholesterol 175 mg; Sodium 523 mg; Carbohydrate 16 g; Fiber 3 g; Protein 28g

CRUSTLESS SPINACH QUICHE WITH PANCETTA

Steps:

• Preheat oven to 350 degrees, and spray a 9 inch pie dish with non-stick cooking spray.
• Squeeze all the water out of the frozen spinach and put the spinach in a large bowl. Put the shredded cheeses in the bowl, along with the nutmeg and salt and pepper to taste.
• Lightly beat the eggs and add the milk. Combine the egg-milk mixture with the spinach-cheese mixture.
• Brown the pancetta cubes in a medium skillet. Drain the pancetta cubes on paper towel, then add to the bowl with the spinach and eggs.
• Brown the onion in the drippings in the skillet used to cook the pancetta. Drain the onions on the paper towels and add to the spinach and eggs.
• Pour the mixture into the prepared pie dish, and bake for 35-40 minutes, or until a knife inserted into the center comes out clean. Let cool for 10 minutes before cutting into 6 wedges.