Spinach-Mushroom-Feta Crustless Quiche

http://www.budgetbytes.com/2011/11/spinach-mushroom-feta-crustless-quiche/


spinach,mushroom & feta crustless quiche

Prep time

15 mins

Cook time

45 mins

Total time

1 hour

Total Cost: $6.19

Cost Per Serving: $1.03

Serves: 6

Ingredients

• 8 oz. fresh mushrooms $1.99
• ½ tsp minced garlic $0.06
• as needed non-stick spray $0.02
• 1 (10 oz.) box frozen spinach $1.09
• 4 large eggs $0.83
• 1 cup milk $0.39
• 2 oz. feta cheese $0.87
• ¼ cup grated parmesan $0.39
• ½ cup shredded mozzarella $0.50
• to taste salt & pepper $0.05

Instructions

1. Preheat your oven to 350 degrees. If your frozen spinach is not already thawed, thaw it in the microwave. Empty the box into a colander and let it drain while you begin to prepare the rest.
2. Quickly rinse the mushrooms and slice them thinly. Place the sliced mushrooms in a skillet coated with non-stick spray, add the minced garlic, and sprinkle a little salt and pepper. Turn the heat on to medium-high and saute the mushrooms until they release all of their moisture and no more water remains on the bottom of the skillet (5-7 minutes).
3. Spray a pie dish with non-stick spray. Squeeze the rest of the water out of the spinach and spread it out on the bottom of the pie dish. Next add the cooked mushrooms and crumbled feta.
4. In a medium bowl whisk together the eggs until fairly smooth. Add the milk, parmesan, and another small sprinkle of pepper. Whisk to combine. (This step can be completed while the mushrooms are cooking) Pour this mixture into the pie dish over the spinach, mushrooms, and feta.
5. Sprinkle the shredded mozzarella cheese over 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 should take between 45 minutes and an hour. Slice and serve!

Step By Step Photos

The key to preventing a soggy quiche is to reduce the moisture in your vegetables. This is why the spinach is squeezed dry and the mushrooms get cooked before adding to the quiche. I start by draining the spinach in a colander and then squeeze the rest of the moisture out before adding it to the dish.

Next, move onto the mushrooms. Sometimes pre-sliced mushrooms are the same price as whole, but not this time around…

So I washed and sliced my own. I usually cut them in half first (to get a flat surface) and then slice them.

Mushrooms are like sponges that are secretly holding a lot of water, so you need to saute them before adding them to your quiche. I just placed them in a skillet coated with non-stick spray (and a little garlic for flavor) and then sprinkled them with salt and pepper. Just a touch. The salt will help draw out the moisture.

Turn the heat onto medium or medium high and saute them (cook while occasionally stirring) until the water cooks out. This picture is about half way through the process. You’ll notice that the bottom of the skillet is covered with water that has seeped out of the mushrooms. Just keep cooking past this point until most of that water has evaporated off and the bottom of the skillet is relatively dry. This should take about 5-7 minutes, depending on how hot your skillet is. You can prepare the custard (egg and milk mixture) while you’re waiting for the mushrooms to finish.

Coat the inside of a 9 inch pie dish with non-stick spray. Squeeze the rest of the water out of the spinach and place it in the bottom of the dish along with the cooked mushrooms and feta cheese… in no particular order.

To make the custard, begin by whisking together four eggs until they are fairly smooth and uniform in texture.

Next whisk in the milk and parmesan cheese… and a little more pepper or any other herbs that you might like.

Pour the custard mixture over the vegetables in the pie dish. Oh, and the quiche is much easier to get in and out of the oven if it’s on a baking dish, so I put it on there before pouring in the liquidy custard mixture.

Sprinkle on more cheese (mozzarella in this case) if you want… again, I probably went overboard on the cheese but boy, was it tasty 

Bake the quiche in a preheated 350 degree oven until it is golden brown on top and the center is no longer liquid. This will take anywhere between 45 minutes to an hour depending on your oven. Just start checking it at 45 minutes. You’ll notice as it cooks that it begins to puff up a bit. It will deflate once it comes out of the oven but the “puff” is a good way to tell which areas are cooked and which are still liquid.

http://www.justapinch.com/recipes/appetizer/meat-appetizer/cheesy-pepperoni-twist-rolls.html

Sharon Swomley

Atascosa, TX

Cheesy Pepperoni Twist Rolls

Prep Time:	1 Hr
Cook Time:	25 Min

Ingredients

1 pkg	frozen bread dough
1 pkg	pepperoni
1 pkg	mozzarella cheese
1	parmesan cheese
1	olive oil
1	italian seasoning
1/4 c	tomato sauce, optional
8 slice	bacon
1 small	onion diced finely

Directions

1

 Loosely cover the frozen bread dough with plastic wrap. Allow the dough to thaw for a few hours at room temperature. When the dough is completely thawed it will be slightly puffed up.

Here's a tip: Spray the plastic wrap with cooking oil, or brush it with cooking oil and lay it, oiled side down on the bread dough. This allows the bread dough to rise and move easily under the plastic wrap without it sticking or holding back the dough. Cook and crumble bacon.

Roll dough out to an approximately 11 x 11 inch square. One frozen dough log makes one pepperoni roll.

Brush dough with olive oil or whatever cooking oil you prefer. Lay pepperoni on the dough covering entire surface. Sprinkle with shredded mozzarella cheese.

Next, sprinkle it with shredded Parmesan cheese and lightly sprinkle it with Italian seasoning. Add a sprinkling of garlic salt (optional).and add crumbled bacon and finely diced onion if so desired.

Roll up the dough starting at one edge of the square.
Place rolls on baking sheet, leaving space between them if you are making more than one roll. Brush some melted butter on top of the uncooked pepperoni roll(s).

2

 Bake at 375 degrees F for approximately 15 to 25 minutes. Oven temperatures and times may vary. When done, the top of the rolls should be golden brown and you should be able to make a tapping sound on the crust with your fingernail (the same as when baking bread).

Make sure you allow your pepperoni roll to cool completely before slicing and serving it.

http://www.justapinch.com/recipes/main-course/other-main-course/crockpot-citrus-chicken.html

Theresa K

Colorado Springs, CO

Crock Pot Citrus Chicken

Serves:	4 - 6
Prep Time:	10 Min
Cook Time:	3 Hr

Ingredients

2	lemons (very ripe)
1	orange
2 Tbsp	soy sauce
1/4 c	cornstarch
2	knorr chicken bullions
3 c	water
2 Tbsp	curry powder
1 pinch	salt
1/4 c	sugar
1	egg, well beaten
1 lb	chicken tenderloins (frozen)
3	carrots (shredded)
SUGGESTIONS
1	head of cabbage, shredded and pan fried with butter
	rice to serve over

Directions

1

 Squeeze out the juice of lemons and orange into crock pot (take out the seeds). Add the well beaten egg, soy sauce, curry powder, bouillon, sugar, salt, and the cornstarch blended in water and then the frozen chicken.

2

 Shred carrots directly into the crockpot. Set on high for 3 hours.

3

 Serve over stir fried veggies (I did cabbage) and rice or noodles.

Cheesy Artichoke Bread

http://sourdoughnative.blogspot.com/2013/06/ultimate-cheesy-artichoke-bread.html

Cheesy Artichoke Bread

 Ingredients:
1 loaf of Sourdough, French or Italian bread, halved. 
1 16 oz bag of frozen Artichokes, thawed
3 cloves of garlic
2 green onions
1 cup of Mayonnaise
4 oz. of Cream cheese
1 cup Mozzarella, shredded 
1/2 cup Parmesan cheese
1 tsp of pepper
salt only to taste, probably won't need. 

Directions:

1. Preheat oven to 375F.
2. In a food processor, pulse the garlic and onion until minced. Add in artichokes and pulse until chopped. 
3. Add in the rest of the ingredients and process to thoroughly mix. 
4. Generously spread onto each half of bread. 
5. Place bread on a large sheet pan and bake for 20-25 minutes. Broil for another 4-5 minutes until top is lightly browned. 
6. Slice and serve.  

Prior to baking, spread on generously

http://sourdoughnative.blogspot.com/2013/06/ultimate-cheesy-artichoke-bread.html

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Baked Spinach Arugula Falafels with Quinoa

Yields approximately 16 two inch patties

Prep time: 10 minutes Cook time: 30 minutes

Adapted from Vegan Yack Attack

Ingredients

• 2 cups of cooked chickpeas/garbanzo beans , dried or canned (I used dried chickpeas soaked overnight)
• 1 cup of baby spinach leaves, loosely packed
• 1 cup of baby arugula, loosely packed
• 1 ripe avocado, pitted
• 3/4 cup of cooked quinoa
• 4 garlic cloves
• 3 tablespoons of olive oil
• 3 tablespoons of fresh parsley, chopped
• 1 tablespoon of fresh cilantro, chopped
• 1 tablespoon of ground cumin
• 3 teaspoons of cayenne pepper
• 1/2 teaspoon of paprika
• Juice from 1 lemon
• salt and pepper to taste
• 1/4 cup of rolled oats

Instructions

1. Add all the ingredients minus the rolled oats into a food processor. Pulse until the mixture is a creamy chunky paste. Taste and adjust seasonings.http://lifemadesweeter.com/?p=2402#more-2402http://lifemadesweeter.com/?p=2402#more-2402
2. In a large bowl, combine the mixture with rolled oats. Cover and refrigerate for 30 minutes.http://lifemadesweeter.com/?p=2402#more-2402
3. Preheat oven to 350. Line a baking sheet with parchment paper.
4. Form mixture into 2 inch sized round patties or balls leaving at least 1 and 1/2 inches between each patty.
5. Bake for 15 minutes, gently flipping the patties. Flatten the patties to about 1 inch if they seem too high.
6. Bake for another 15 minutes until the tops are a golden brown.
7. Remove and allow to cool for 10 minutes. Serve in a pita or with your favorite hummus, tzatziki sauce or even sriracha sauce.

Finger food Friday – Baked Spinach & Arugula Falafels with Quinoa

 

Print

Prep time

10 mins

Cook time

30 mins

40 mins

 

This baked falafel is a lighter take on the traditional patties with spinach and arugula for added greens making this a healthy vegan lunch or dinner.

Ingredients

• 2 cups of cooked chickpeas/garbanzo beans , dried or canned (I used dried)
• 1 cup of baby spinach leaves, loosely packed
• 1 cup of baby arugula, loosely packed
• 1 ripe avocado
• ¾ cup of cooked quinoa
• 2 garlic cloves
• 3 tablespoons of olive oil
• 2 tablespoons of fresh parsley, chopped
• 1 tablespoon of fresh cilantro, chopped
• 2 teaspoons of ground cumin
• 1-2 teaspoons of cayenne pepper
• Juice from 1 lemon
• salt and pepper to taste
• ¼ cup of rolled oats

Instructions

1. Add all the ingredients minus the rolled oats into a food processor. Pulse until the mixture is a creamy chunky paste. Taste and adjust seasonings.
2. In a large bowl, combine the mixture with rolled oats. Cover and refrigerate for 30 minutes.
3. Preheat oven to 350. Line a baking sheet with parchment paper.
4. Form mixture into 2 inch sized round patties or balls leaving at least 1 and ½ inches between each patty.
5. Bake for 15 minutes, gently flipping the patties and rotating the tray. Flatten the patties to about 1 inch if they seem too high.
6. Bake for another 15 minutes until the tops are a golden brown.
7. Remove and allow to cool for 10 minutes. Serve in a pita or with your favorite hummus or tzatziki sauce.

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