Best Swiss Spinach Quiche Recipes

CRUSTLESS BACON, SPINACH & SWISS QUICHE - LOW CARB

Steps:

• On a foil lined pan, cook bacon in 350 degree F. oven until crisp.
• While bacon cooks, chop onion and shred cheese.
• Heat 1 tablespoon butter and 1 teaspoon oil in skillet over medium heat. Add chopped onion, and stir to coat.
• When onion turns glossy, add thawed spinach, and stir to mix. Heat about 5 minutes, then remove from heat to cool.
• Remove bacon from oven, and place on a paper-towel lined plate to drain.
• Stir together eggs, salt, pepper & heavy whipping cream in a medium bowl.
• Add in cheese, onion/spinach mixture, and bacon. Stir thoroughly to mix.
• Butter a glass pie plate or quiche dish, pour mix in, and pat evenly with a fork.
• Bake in 350 degrees F. oven 25-30 minutes, or until a knife inserted in the center comes out clean.
• Let rest 5 minutes before cutting & serving.
• I bet you can't eat just ONE slice!

SWISS CHEESE AND SPINACH QUICHE

Steps:

• Preheat oven to 350°F.
• Toss grated cheese with flour.
• Add spinach, milk, eggs, bacon, and seasonings; mix well.
• Pour into pastry shell.
• Bake at 350 for 1 hour or until set.

SPINACH SWISS QUICHE

Steps:

• On a lightly floured surface, unroll dough. Transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond edge of plate; flute edges. Line unpricked crust with a double thickness of heavy-duty foil. , Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. Reduce heat to 350°., In a small skillet, cook the bacon, onion and red pepper until vegetables are tender; drain. Stir in spinach. Spoon spinach mixture into pastry. , In a small bowl, combine the egg substitute, cottage cheese, Swiss cheese and seasonings; pour over spinach mixture., Bake for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting., Serve with sour cream.

SPINACH AND SWISS QUICHE

Steps:

• Thaw and blind bake the pie crust according to package directions while assembling your other ingredients. Don't forget to prick the pastry with a fork, and use some old dry beans or pie weights if you have them. Adjust oven to 350 F after you blind bake your crust. Thaw/cook your spinach and drain well. Cut cheese into half-inch strips, then toss with the flour and set aside. In a large bowl, combine eggs, whipping cream, salt and pepper, beating well. Stir in spinach and cheese (and bacon). Pour mix into the blind-baked pastry shell. Bake at 350 F for one hour.

SILVERBEET (SWISS CHARD) - OR SPINACH - LEEK & GARLIC QUICHE

Steps:

• Use pastry to line the base and sides of a 2.5cm deep, 26cm (base) fluted, loose-based flan pan.
• Trim excess pastry.
• Place pan and pastry in the freezer for 15 minutes or until firm.
• In a small pan, shaking the pan frequently, toast the pine nuts until lightly browned; remove from the pan and set aside.
• Or you can use the same larger pan that you then use for steps 3-5.
• Place the bacon in a large non-stick pan over a medium-high heat and cook, stirring often, for 4 minutes or until light golden.
• Add the leek and garlic to the pan and cook for 2 minutes or until they have softened.
• Add the silverbeet - or spinach - and toss all the ingredients until they are well-combined; remove the pan from the heat and set aside for 3 minutes or until the silverbeet - or spinach - has wilted and completely cooled.
• Place a baking tray in the oven and preheat the oven and tray to 200°C.
• Place the flan pan on the hot tray and bake the pastry case for 10 to 12 minutes or until it is lightly golden.
• Remove the flan pan and pastry case from the oven and reduce the heat to 180°C.
• Spread the silverbeet mixture over the pastry base, top with cheese and pine nuts.
• With a fork, beat the eggs, cream, milk and salt and pepper to taste, in a jug; and pour over the egg mixture the cheese.
• Cook the quiche for 25 to 30 minutes or until it has set in the centre.
• Serve warm or at room temperature with a salad and crusty rolls.
• Notes: If using baby spinach leaves, you may want to leave them whole. Some people remove the stalks, but I always find baby spinach leaves, stalks and all, so tender that I leave the stalks on. IT's a bit of a timesaver too!

SPINACH, CHEDDAR, AND SWISS QUICHE

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• Mix all ingredients from frozen spinach through pepper in a large bowl and pour into partially cooked pie crust.
• Top with the remaining 4 slices of swiss cheese and bake in oven for 40 minutes.

MUSHROOM, CARAMELIZED ONION, SPINACH, SWISS QUICHE

Steps:

• 1. Preheat the oven to 350 F.
• 2. Place your pie crust in a 9-inch pie plate and flute the edges. If desired, brush the edges of the crust with a bit of half-and-half or an egg wash.
• 3. Caramelize the onions in the butter. This means cook slowly on low heat until they are a beautiful golden brown. If you're not using a sweet onion, add a pinch of sugar. Remove to a ramekin. Sauté the mushrooms with thyme in the same pan until all the liquid cooks off. Season with salt and black pepper and let cool.
• 4. In a 4 cup measuring cup, whisk together the eggs and half-and-half in a large bowl. Add a pinch of salt and pepper. Stir in most of the cheddar cheese.
• 5. Place the slices of Swiss cheese in the base of the pie crust. Next layer the baby spinach then the mushrooms. Using tongs drop caramelized onions on top of spinach and mushrooms. Pour egg mixture into pie and stir to distribute evenly. Sprinkle more grated cheddar on top if you have any left.
• 6. Bake the quiche for about 50-60 minutes, or until a knife comes out clean from the center. Check the quiche around 35-40 minutes and if the crust is starting to brown too quickly, cover (just the crust or parts of it) with aluminum foil to protect it. Using a glass pan prevents this from happening. Let rest for 5 minutes before cutting. Serve warm! A salad and a nice Pinot Grigio pairs beautifully!

TURKEY, SPINACH, & SWISS MINI QUICHE

Steps:

• 1. Beat eggs, sour cream, heavy cream and melted butter together until smooth and combined well.
• 2. Add dry ingredients (spices and seasonings) excluding the thyme. Mix until blended well.
• 3. Spray a mini-muffin pan with non-stick cooking spray and to each cup, add turkey, spinach and cheese. Fill cups until all but about 1/8 c. of cheese is used.
• 4. Using an 1/8 c. measuring cup, pour egg mixture over the top of each cup until all of the mixture is used.
• 5. Sprinkle tops with remaining cheese and dried thyme.
• 6. Bake at 350º for about 12 minutes or until eggs are set. If needed, turn oven to broil to obtain a golden brown color.
• 7. Serve with a dollop of sour cream and salsa on the side. (optional)

SWISS AND SPINACH QUICHE

Steps:

• Preheat the oven to 350 degrees F. Hand whip eggs, half-and-half, mayonnaise, and flour in a medium mixing bowl. Add remaining ingredients. Pour into an unbaked 9-inch, deep pie crust. Bake for 45 minutes to 1 hour or until the top is golden brown.

CHEDDAR-SWISS SPINACH QUICHE

Steps:

• Heat oven to 350 degrees.
• In a medium bowl, beat eggs with evaporated milk, dry mustard, salt, and pepper.
• Add the spinach, green onions, and cheeses. Stir well until combined.
• Pour half the mixture into each prepared pie crust.
• Bake for about one hour or until the top is golden brown and the center of the quiche is firm.

SWISS-SPINACH QUICHE

Steps:

• Toss cheese with flour. Add remaining ingredients; mix well. Pour into a 9 inch pie plate. Bake at 350 degrees for 1 hour or until done.

SWISS CHEESE & SPINACH QUICHE

Steps:

• On a lightly floured surface, unroll pastry and transfer to a 9-inch pie plate.
• Trim pastry to 1/2 inch beyond the edge of the plate and flute edges.
• Line unpricked pastry with a double thickness of heavy duty aluminum foil.
• Bake at 450 for 8 minutes, remove foil and bake for another 5 minutes.
• Cool on a wire rack and reduce the oven to 350.
• In a small skillet cook the bacon, onions and red pepper until the veggies are tender and drain.
• Stir in the spinach.
• Spoon spinach mixture into pastry.
• In a small bowl, combine the eggs, cottage cheese, Swiss cheese and seasonings.
• Pour over spinach mixture.
• Bake for 35 - 40 minutes or until a knife inserted near center comes out clean.
• Let rest for 10 minutes before cutting.
• Serve with sour cream.