Basic Cheesy Spinach Quiche With Bacon The Chunky Chef Directions. preheat the oven to 375 degrees f (190 degrees c). melt butter in a medium skillet over medium heat. add onion and garlic and saute until lightly browned, about 7 minutes. stir in spinach, mushrooms, feta, and 1 2 cup cheddar. season with salt and pepper. Drain the spinach in a colander while you prepare the rest of the ingredients. in a large skillet, heat the oil over medium high heat. add the sliced mushrooms, garlic, and a sprinkle of salt and pepper to hot skillet (just a sprinkle of each, you’ll use 1 4 teaspoon each in the next step).
Easy Crustless Spinach Quiche Preheat the oven to 400°f and set a rack in the middle position. remove the pie crust from freezer and thaw until just soft enough to easily prick with a fork, about 10 minutes. prick the bottom and sides all over with a fork (pricking about an inch apart). bake until fully cooked and lightly golden, 10 to 15 minutes. Drain and squeeze the excess moisture out of 1 (10 ounce) package thawed frozen chopped spinach, if using. line the crust with parchment paper and fill with pie weights or dried beans. bake for 20 minutes. remove the weights and parchment. return to the oven and bake until just starting to brown, about 5 minutes more. Instructions. preheat the oven to 400 degrees. add all the ingredients except for the pie shell in a large bowl and whisk it together well. pour the ingredients into the deep dish pie crust. top with foil and bake for 50 minutes, remove foil and bake and additional 10 minutes. Step 3 in a large bowl, whisk together the eggs, half and half, sour cream, salt, pepper, and nutmeg. stir in the spinach, cheddar, parmesan, and bell pepper mixture. pour into the prepared crust. step 4 place the quiche on the preheated baking sheet and bake until it has puffed in the center, is just set, and the crust is golden, 40 to 50 minutes.
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