Spoon the mushroom and spinach mixture into the pie dish/quiche cases. Add the cheddar and feta cheese over the mushroom mixture. Give it a gentle stir to mix. Pour the egg mixture over the vegetable and cheese mixture. Bake for 45-50 minutes until the top of the quiche is firm and golden. Allow to sit for 5 minutes before serving. Notes
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How to make Spinach Mushroom and Feta Quiche? • Preheat the oven to 350 degrees. Spray a 9 inch pie dish with cooking spray, set aside • In …
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1 (10 ounce) box frozen spinach 4 large eggs 1 cup milk 2 ounces feta cheese 1 ⁄ 4 cup grated parmesan cheese 1 ⁄ 2 cup shredded mozzarella cheese DIRECTIONS STEP 1: …
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Pre-heat oven to 375 degrees F. Place your pie crust on a baking sheet and bake for 10 minutes. Place butter in a nonstick pan over medium …
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Spinach Feta Quiche is a great make-ahead meal for a family dinner, a lovely ladies luncheon or a wonderful Sunday Brunch, too. 6g net carbs per slice! Using my almond flour crust makes this recipe low carb and keto friendly.
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Preheat oven to 350 and place the rack in the middle position. Spray a 12 hole muffin pan with baking spray and line with 1 piece of ham per each muffin well. In a medium frying pan, saute the onions and garlic until translucent. Then add the sherry, cooking until the alcohol smell burns off. Add the vinegar and then the melty cream cheese.
Thaw and drain spinach, pressing out as much liquid as you can. Spread spinach into a greased or sprayed 9-inch pie pan. Drain mushrooms and spread over spinach. Break cheese into pieces and lay out evenly over mushrooms. Whisk eggs together with heavy cream and water. Mix in parmesan, garlic powder, salt, and pepper.
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Everything about this spinach and feta quiche screams delicious & easy! Those are my two favorite words when it comes to cooking. This easy quiche recipe can be made in 40 minutes start to finish. This easy recipe is low carb, keto, gluten-free, grain-free, sugar-free, and Trim Healthy Mama friendly.
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feta and spinach quiche, high heat. Add onion and cook for 5 minutes. Add spinach and sauté until wilted. Transfer to quiche pan. Top with capsicum. Pour over egg and season. Top with feta and pine nuts. Bake for 30 minutes or until golden and If
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Add butter and mushrooms, stirring until coated. Let cook for 3-4 minutes or until browned on one side. Stir mushrooms and let cook another 2 minutes. Add onions and garlic and saute until the onions soften. Add the spinach and wilt, letting as much of its liquid to cook out. Stir in the thyme. Custard:
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Step 2. Heat oil in a large skillet over medium heat. Add onion and cook, stirring, until softened, about 3 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Stir in spinach; remove from heat. Step 3. Meanwhile, whisk milk, eggs, dill, lemon zest, salt and pepper together in a medium bowl. Step 4.
(4 ounce) jar sliced mushrooms, drained 1 frozen deep dish pie shell, slightly thawed DIRECTIONS Heat oven to 375°F. In large skillet, saute onion and garlic in butter, app. 5 minuets or until just soft. Remove from heat. Stir in 6 oz. cheddar, the feta cheese, mushrooms, and spinach. Mix well; place into pie crust.
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Layer the mushrooms, spinach, and crumbled feta into the pie plate. In a large bowl, whisk together the eggs, Parmesan, pepper, and milk. Pour the egg mixture into the pie plate over the spinach, mushrooms, and feta. Top with the shredded mozzarella.
Heat the olive oil in a saucepan or frying pan on a medium heat and gently cook the spinach and spring onion until wilted and soft. Remove from the pan. Preheat the oven to 190C/375F degrees. Beat the eggs with the cream. Grease a muffin tin thoroughly with butter. In a bowl, add the spinach mixture and the Feta cheese.
Evenly distribute the spinach over the feta cheese, breaking up any clumps. Give the egg mixture one more stir, then pour it over the ingredients in the pie dish. Bake in the preheated oven for 50-55 minutes, or until the the quiche is set and starting to brown on top. Nutrition Facts Crustless Spinach Quiche. Amount Per Serving (1 slice (of 6))
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Ingredients (makes 8 servings) 1 tbsp butter (14 g/ 0.5 oz) 4 large eggs ; 1 cup heavy whipping cream (240 ml/ 8 fl oz) 2 / 3 cup crumbled feta cheese (100 g/ 3.5 oz); 1 / 4 cup finely grated Parmesan or any Italian style hard cheese (23 g/ 0.8 oz); 1 packet of frozen spinach, thawed and drained (250 g/ 8.8 oz)
Pour this mixture into the pie dish over the spinach, mushrooms and feta. 5. Sprinkle the shredded mozzarella cheese over the top. Place the pie dish on a baking sheet for easy transfer into the oven. Place the quiche into the preheated oven and bake until it is golden brown on top and the center is solid. Every oven is different but this
A quiche is a savory egg tart, usually consisting of a pie crust filled with eggs, vegetables, meats and cheese then baked until the eggs are set and the crust is golden. For this Spinach Mushroom and Feta Quiche we are leaving the crust off to make egg recipe that is low carb and delicious.
This Keto Spinach Quiche recipe serves ten, one serving is one slice with 4g net carbs. Preheat oven to 170C/340F. Place all crust ingredients into a bowl and mix well. Press into the base and up the sides of your quiche dish. Bake for 12-15 minutes. The crust may puff up when cooking, it will settle back down as it cools.
We need to get as much water out of the vegetables as possible or the quiche will be watery. This extra step just takes 10-15 minutes and produces the best results in this spinach and mushroom quiche recipe. I like smoked cheeses in my quiche because they add a whole new flavor dimension.
These Spinach Feta Quiche Muffins are 2 net carbs each! These Spinach Feta Quiche Muffins make low carb breakfast and snacking easy. They are perfect for any ketogenic diet and taste amazing! Preheat oven to 350 and place the rack in the middle position. Spray a 12 hole muffin pan with baking spray and line with 1 piece of ham per each muffin well.