SPINACH MINI QUICHE RECIPES

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SPINACH MINI QUICHES RECIPE - PILLSBURY.COM



Spinach Mini Quiches Recipe - Pillsbury.com image

Serve these mini quiches as an appetizer or at your next brunch. They are so easy to make using Pillsbury™ refrigerated pie crusts.

Provided by Pillsbury Kitchens

Total Time 55 minutes

Prep Time 25 minutes

Yield 24

Number Of Ingredients 8

1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1 tablespoon olive oil
3 cups chopped fresh spinach
2 eggs
1/2 cup heavy whipping cream or half-and-half
1/2 cup shredded Italian cheese blend (2 oz)
1/8 teaspoon black pepper
3 tablespoons chopped green onions

Steps:

  • Heat oven to 375°F. Spray 24 mini muffin cups with cooking spray. Remove 1 pie crust from pouch; place flat on work surface. With 2 1/2-inch round cutter, cut 12 rounds. Press rounds in bottoms and up sides of 12 mini muffin cups. Repeat with second pie crust.
  • In 10-inch skillet, heat olive oil over medium heat. Add spinach; cook and stir until wilted, about 5 minutes.
  • In medium bowl, beat eggs. Stir in whipping cream, cheese, pepper, green onions and cooked spinach. Spoon about 1 tablespoonful mixture into each crust-lined cup.
  • Bake 20 to 25 minutes or until puffed and crust edges are golden brown. Cool 5 minutes. With tip of knife, loosen and remove quiches from cups.

Nutrition Facts : Calories 100 , CarbohydrateContent 8 g, CholesterolContent 20 mg, FatContent 1 1/2 , FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 3 g, ServingSize 1 Quiche, SodiumContent 170 mg, SugarContent 0 g, TransFatContent 0 g

SPINACH RICOTTA QUICHE - SKINNYTASTE



Spinach Ricotta Quiche - Skinnytaste image

This easy vegetarian quiche recipe is made with spinach, ricotta cheese, eggs, tomatoes and basil. Perfect for breakfast, lunch or brunch or serve it with a salad for a light dinner.

Provided by Gina

Categories     Breakfast    Brunch

Total Time 80 minutes

Prep Time 25 minutes

Cook Time 55 minutes

Yield 8

Number Of Ingredients 10

refrigerated Dough for 1 (9-inch, deep dish pie crust)
7 large eggs (beaten)
2 cups chopped fresh baby spinach (1 1/2 ounces)
2/3 cup skim milk
6 tablespoons grated parmesan
3 tablespoons chopped fresh basil
1/4 teaspoon kosher salt
1/2 cup part skim ricotta
1/3 cup part skim shredded mozzarella
3/4 cups halved grape or cherry tomatoes

Steps:

  • Preheat oven to 350 degrees Farenheit.
  • Roll the dough out on a well-floured work surface until it’s approximately 11 to 12-inches in diameter.
  • Transfer it to a 9-inch metal or glass pie dish. Using your fingers, press it firmly into the bottom and sides of the pie plate. Trim off any excess, leaving about 1/2-inch overhanging. Then fold/crimp the overhanging dough.
  • Prick the bottom of the pie crust with the tines of a fork. Transfer the pie crust to your pre-heated oven and bake for 10 to 15 minutes, until par-baked.
  • Meanwhile in a large mixing bowl combine eggs with spinach, milk, 2 tablespoons parmesan cheese, basil and salt; mix well.
  • Pour mixture into the par-baked pie crust.
  • In a small bowl combine ricotta with mozzarella and remaining parmesan.
  • Dollop the ricotta all around and top and place tomatoes around the cheese.
  • Place foil on the edges of the crust to prevent them from burning.
  • Place quiche on cookie sheet and bake on the middle oven rack for 50 to 55 minutes, or until top is browned and a knife inserted in center comes out clean.
  • Let cool before serving.

Nutrition Facts : ServingSize 1 slice, Calories 225 kcal, CarbohydrateContent 15.5 g, ProteinContent 12 g, FatContent 13 g, SaturatedFatContent 6 g, CholesterolContent 178 mg, SodiumContent 366.5 mg, FiberContent 0.5 g, SugarContent 1 g

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