Thaw and cook spinach a few minutes. Squeeze out water and combine with Ricotta cheese, a pinch of nutmeg and 1/2 cup Parmesan. Spread over 2 cooked deep-dish pie crusts. Beat eggs lightly. Combine with milk and cream and season with salt and pepper. Pour egg and cream mixture over Ricotta and spinach mixture and sprinkle remaining Parmesan over top. Bake at 375\u00b0 for 30 minutes. Best quiche recipe I have ever tried.
Pre-heat oven to 190 degrees celcius.
Cook spinach until tender. Drain, rinse with cold water, squeeze dry and roughly chop.
Beat together soured cream and eggs, stir in feta cheese, chives and season with salt and pepper. Add spinach and pine nuts and sultanas if your are using them.
Pour into a ceramic dish, sprinkle with parmesan and bake for 30-35 minutes until firm and golden brown.
Place the two packages thawed spinach in a microwave-safe bowl
Bake crust for about 15 minutes.
Cook broccoli and chip into bite-size chunks. (If using spinach, just thaw and drain.) Put broccoli or spinach into the bottom of the pie crust.
Mix remaining ingredients, including your choice of meat, and pour over the broccoli.
Bake 30 to 35 minutes at 350 degrees F, until knife comes out clean.
Preheat oven to 350\u00b0.
Beat eggs together; add 1/2 of container of half and half.
Mix in cooked meat and vegetable (couple slices each).
Use your own judgment how much.
Mix in 1 to 2 cups of cheese.
Pour into pie shell.
You may have enough for 2. Sprinkle with pepper.
Cook until quiche is firm, about 30 to 45 minutes. (You can check with a fork.
It will be fluffy and not too runny.)
br>Chop or tear the spinach and add to shallots. Stir
Grease a 9 x 1 1/4-inch pie plate.
Spread broccoli or spinach or asparagus in plate.
Beat sour cream, cottage cheese, baking mix, margarine and eggs until smooth (15 seconds in blender on high).
Pour into plate.
Top with tomato and sprinkle with Parmesan cheese.
Bake at 350\u00b0 until knife inserted in center comes out clean (about 40 minutes).
Cool 5 minutes and serve. Makes 6 to 8 servings.
hen stir in tomato and spinach,
Whilst dahl is still
o medium.
Add the spinach (fresh or frozen) and stir
Mix together in large bowl, eggs, sour cream and grated Swiss cheese, then stir in all of your favorite quiche ingredients. Pour the mixture into pie shell.
Sprinkle Cheddar cheese on top, forming 1/4-inch layer.
Bake at 375\u00b0 for approximately 45 minutes to an hour.
Check to make sure it is firm in the center.
Let stand for 15 minutes before cutting.
Put all but cheese and bacon in blender.
Pour into a greased quiche pan.
Add cheese and bacon to the top.
Wait 15 minutes and bake 45 minutes at 350\u00b0.
Spread 3/4 cup of the cheese in the bottom of the shell.
Beat milk, eggs and seasonings in a bowl to blend.
Just before baking, spread the drained spinach on the cheese.
Pour liquid to fill the shell to within 1/8-inch of the top.
Sprinkle on the remaining cheese and the butter.
Cut into dots.
Bake for 25 to 30 minutes.
Saute' chopped onion & minced garlic in butter until soft.
Add fresh spinach (cut in thick strips) and defrosted or microwaved frozen spinach until wilted.
Melt in the cream cheese, sour cream, and other cheeses. As your sauce develops and thickens, add your seasoning. If you are using feta cheese, throw it in at the very end.
Do not overcook-part of the charm of this dish is the fresh taste of the baby spinach-don't kill it!
Preheat oven to 350\u00b0.
Place pie crust in pie dish to line bottom and sides of pie dish.
Cook frozen creamed spinach following package directions; pour into bowl.
Whisk together the eggs.
Add eggs to spinach mixture, then add Swiss cheese.
Mix well with spoon.
Pour into pie crust.
Bake 1 hour at 350\u00b0. Serve as a side dish or with a Greek salad for lunch.
In a large nonstick skillet, saute onion, mushroom and garlic in bacon grease until soft.
Season with salt and pepper, and garlic powder if not using fresh garlic.
Add entire bag of spinach and gently mix, then cover and reduce heat to low.
After a few minutes when spinach has wilted, add cream and cream cheese and gently stir until cream cheese chunks have melted into the sauce.
ost of the finely chopped spinach over sauce saving a little
In a pan large enough to hold the spinach, put olive oil and garlic, over medium heat.
add spinach immediately and saute, moving the cooked spinach from the bottom up to keep things cooking evenly.
when all of the spinach is wilted and the stems are tender, it's done.
do not let the garlic brown or it will get bitter.
ver, top with 10 baby spinach leaves, and return to oven
Cook spinach according to package directions.
Combine sour cream, soup mix and cheese; add to drained spinach.
Pour into a 9 x 13-inch Pyrex dish and top with bread crumbs.
Bake, covered, at 350\u00b0 for 20 to 30 minutes (until heated through).
Easily halved. Serves 12 generously.
aute 1 minute.
Add spinach and cook until wilted, about