Mini Spinach, Mushroom and Fontina Quiche Recipe

Mini Spinach, Mushroom and Fontina Quiche Recipe

In this quiche, I used Fontina cheese, a cheese that is probably one of the best melting cheeses, and it is creamy. The Fontina makes the custard velvety and cheesy. To make this quiche with leeks mushrooms and Fontina cheese extra special, I added a decorative topping of sliced mushrooms and shaved leeks.

A quiche is a tart made with pie crust and a creamy, savory custard filling. The simplest version calls for eggs, heavy cream, whole milk, salt, and pepper, but quiche often stars cheese (we're fans of cooking with sharp Swiss and cheddar cheese), meat, and all kinds of vegetables.If you're looking for a recipe that is delicious for brunch or dinner, look no further than these quiche recipes.

How to make mini spinach and mushroom Quiche?

Preheat the oven to 375 degrees F. Lightly coat a 12-cup nonstick muffin pan with nonstick cooking spray. Mist a large nonstick skillet with more nonstick cooking spray and put over medium heat. Add the turkey bacon and cook turning frequently until crisp, about 8 minutes.

How to make chorizo spinach quiche with Fontina cheese?

Cover with 3/4 cup grated Fontina Cheese and layer with remaining chorizo. Cover with remaining 1 1/4 cup Fontina Cheese. Whisk together eggs, half and half, and a generous pinch of salt, until well combined. Pour egg mixture over the top of chorizo, and bake in 350 degree preheated oven for 40 minutes until set.

How to make a quiche with spinach and bacon?

Heat oil in a small skillet over medium heat; add spinach and cook until heated through. In a medium bowl, using a whisk, beat eggs with garlic powder, onion powder, salt, and pepper. Stir in cheeses, spinach, and bacon until well combined. Spoon egg mixture into muffin cups, filling each half-way.

What's the best way to make a quiche?

Preheat oven to 375 degrees F. Coat a 9-inch pie pan with cooking spray; set aside. Heat oil in a large nonstick skillet over medium-high heat; swirl to coat the pan. Add mushrooms; cook, stirring occasionally, until browned and tender, about 8 minutes.

Mini Spinach and Mushroom Quiche Recipe

#MenuMonday: Mini Spinach and Bacon Quiche. Looking for a new tasty appetizer that can easily keep your guests happy while waiting for the main course? Look no further because we have found the perfect recipe! This Mini Spinach and Bacon Quiche recipe from the Food Network is sure to be enjoyed by all of your guests.

Here’s the recipe. Quiche with Mushrooms and Fontina Cheese Serves 6 - 10.4 inches pie dish. Ingredients. 12 oz of cremini or bella mushrooms. 1 cup of fontina cheese, shredded. 5 eggs. 1/2 cup of milk. 1 medium to large leek, chopped (close to 2 cups) 1 shallot, chopped (about 1/3 cup)

This healthy vegetarian quiche recipe is as simple as it gets. It's a quiche without the fussy crust! It's filled with sweet wild mushrooms and savory Gruyère cheese.

How to Make Spinach and mushroom quiche. Saute the onions in butter. Add mushrooms, shredded spinach and green chillies. Saute till the water dries. Put the mixture into a flan. Grate cheese into it. Beat the eggs and add the cream to eggs. Pour this over the mixture. Bake at 180 deg C for 30 mins or until it is golden brown.

Preheat your oven to 400 degrees. Heat the olive oil in a large sauté pan over medium-high heat. After a minute or two, add the leeks and cook for about 3 minutes until softened. Add the mushrooms, garlic, rosemary and sage and season with salt and pepper. Cook for about 5 minutes, stirring occasionally.

Mushroom and Spinach Quiche with Fontina

In the same skillet, heat the oil. Add the mushrooms and shallot. Season to taste with salt and pepper. Cook until shallots are soft and the mushrooms are dry and lightly browned, about 10 minutes. Remove from the heat and stir in the baby spinach and nutmeg until the spinach is just wilted, but still bright green, 2 minutes.

This spinach mushroom quiche is loaded with savory flavors thanks to a brilliant combination of veggies, thyme, bacon, and gruyere. The texture is rich, but a serving only clocks in at 317 calories. Serve with a salad, or just make it the star of your springtime brunch repertoire. By Sidney Fry, MS, RD. Recipe by Cooking Light April 2014. Gallery.

The full recipe is below in the recipe card below. Preheat oven to 400°F. Spray a mini muffin tin with non-stick cooking spray. Cut out rounds from the pie crust that will fit into the tins. Place one round in each muffin cup. Poke the bottom of each pastry with a fork. In a large mixing bowl, whisk the eggs, milk, salt, and pepper together.

Get the Recipe:Spicy Chicken and Onion Quiche. Mini Spinach and Mushroom Quiche. If you’re looking for a satisfying bite that’s low on calories, these individual-size quiches are the way to go. They’re crustless, topped with turkey bacon and made with a combination of whole eggs and egg whites. Get the Recipe:Mini Spinach and Mushroom Quiche

Cook pancetta in a skillet over medium heat until crisp, about 5 minutes. Drain on paper towels. Distribute pancetta and fontina cheese evenly among the muffin cups. Step 3. Whisk heavy cream and egg together in a bowl. Season with oregano, nutmeg, salt, and pepper. Pour mixture over the pancetta and cheese, filling each cup 2/3 full.

Mini Mushroom & Spinach Quiche Recipe by Tasty

Whether it's brunch, lunch or dinner, quiche is an eggs-cellent choice for any meal. These vegetarian quiche recipes are packed with fresh vegetables to create a bright and healthy bite. Recipes like Spinach & Mushroom Quiche and Mediterranean Quiche with Sweet Potato Crust are filling, delicious and the star of any plate.

Spinach & Mushroom Quiche. Rating: 4.55 stars. 11. This healthy vegetarian quiche recipe is as simple as it gets. It's a quiche without the fussy crust! It's filled with sweet wild mushrooms and savory Gruyère cheese. Enjoy it for breakfast or brunch, or serve it with a light salad for lunch. By Julia Levy. 7761813.jpg.

Prepare custard: In a large bowl, whisk together eggs and half & half. Add salt and cayenne. Pour over filling. Sprinkle with Parmesan cheese. Bake until golden brown and slightly puffed in the center. Let cool 15 minutes before slicing. Serve warm.

Muffin-Tin Spinach & Mushroom Mini Quiches Switch up your morning routine with these easy vegetarian mini quiches. Earthy mushrooms and spinach pair nicely with rich and creamy Gruyère cheese.

Use a whisk to beat the eggs until completely combined. Add the cooled spinach mixture, 3/4 cup grated fontina and 1 tablespoon minced fresh dill. Stir to combine. Pour the egg mixture into your prepared pie dish. Sprinkle with 2 tablespoons feta and bake on the middle rack of your preheated oven for 30 minutes.

Mini Mushroom and Spinach Quiches

Jan 14, 2020 - This healthy vegetarian quiche recipe is as simple as it gets. It's a quiche without the fussy crust! It's filled with sweet wild mushrooms and savory Gruyère cheese. Enjoy it for breakfast or brunch, or serve it with a light salad for lunch.

Layer quiche by spreading almonds over the bottom of the crust, followed by cheese, then the spinach-mushroom mixture. Pout egg mixture over the top. Bake 35 to 45 minutes or until set in the middle and lightly browned.

2 of 50. Tropical Steel-Cut Oatmeal. <p>Steel-cut oats are the darling of the whole grain breakfast crew, blending into a creamy, stick-to-your-ribs porridge in about 30 minutes. The steel-cut oats can be made ahead and reheated all week long if you don’t have time to cook them fresh in the morning.

35 Savoury Quiche Recipes For Easy Entertaining Food Network Canada. Ina Garten S Make Ahead Coquilles St Jacques Recipe Nyt Cooking. Ina S Zucchini Gratin Wives With Knives. Ham And Cheese Quiche Recipe Kitchn. 10 Delicious Barefoot Contessa Recipes Food Network Recipes.

In a large bowl, whisk together the eggs and half and half. Stir in cheese, parsley flakes, pepper, spinach, and the ham mixture. Then pour into the tart pan. Bake for 25 to 35 minutes, or until the top is golden brown and a toothpick comes clean. Remove from oven and allow to cool slightly.

Spinach and Fontina Mini Quiche

Blind bake the pie crust 10 minutes. Remove from the oven and let cool for a few minutes. Reduce the oven temperature to 375 degrees F. Combine the eggs, half-and-half, nutmeg, and salt in a medium-size bowl and whisk well. Set aside. Place the chopped spinach and shredded cheese in the pie crust. Spread out evenly.

Instructions. Preheat oven to 350°F and then chop the zucchini, onion, and mushrooms. Place each type of vegetable into a separate small microwave-safe bowl and then add a teaspoon of butter to each bowl. Microwave the vegetables, one at a time, for one minute and then set aside.

Preheat the oven to 375°F. In a large skillet melt the butter over medium heat. Add the mushrooms, scallions, and peppers, season with salt and pepper, and sauté for about 8 minutes until tender and any liquid the mushrooms have released evaporates. Stir in the parsley, and transfer the vegetables into a large mixing bowl.

Asparagus Quiche With Fontina Cheese. Asparagus Quiche With Fontina Cheese by Simply Recipes is made with heavy cream making it really creamy. The ingredients include fresh asparagus and Fontina cheese for a delicious flavor. It is the perfect quiche especially for special occasions and for everyday! Mini Blue Cheese Quiche in Phyllo Cups

When quiches have 10 minutes left to bake, place a medium pan over medium-high heat. Add 2 tsp. olive oil, shallot, and grape tomatoes to hot pan. Stir occasionally until shallot is lightly caramelized and tomatoes are blistered, 3–4 minutes. Season with ¼ tsp. salt and a pinch of pepper, remove from burner, and let cool 5 minutes.

Mini Crustless Spinach and Mushroom Quiches Recipe

Saute the mushrooms in 1 tablespoon of oil and 1 tablespoon of butter until golden brown. Remove from pan. After you caramelize the onions you will add the cooked mushrooms. After you have combined the mushrooms and onions, cool to room temperature. Grate the fontina or Swiss cheese and add this to the cooled mushroom/onion mixture.

Preheat oven to 200 C / Gas 6. Lightly grease (20 holes) in two muffin tins. Mix ricotta, anchovies, 2 tablespoons grated Parmesan, single cream, chopped black olives and egg in a bowl until well combined; season with salt, if you like. Roll out puff pastry a little more to allow you to cut 20 even sized squares to fit in muffin holes.