Best Greens Quiche Recipes

CRUSTLESS QUICHE WITH GREENS, HERBS, AND GOAT CHEESE

Steps:

• Spray a 9-inch glass pie dish with non-stick spray and sprinkle the breadcrumbs over the bottom and sides of the dish. Shake the dish around to distribute evenly.
• Slice the white and light green parts of the leek 1/2 inch thick. Boil 4 cups of salted water and add leeks. Boil 3 minutes. Remove from heat and add spinach and kale. Set aside for 30 minutes for greens to wilt and soften. Drain, rinse with cold water, squeeze out the water, and set aside.
• Preheat oven to 425 degrees. Whisk egg whites until frothy and then whisk in the whole eggs. Whisk in milk, salt, pepper, nutmeg, tarragon, and basil.
• Scatter the greens mixture in the bottom of the pie plate over the breadcrumbs. Sprinkle on the goat cheese. Pour egg mixture over the greens and bake 25 minutes. Cool 5 minutes before serving.

SPICY HAM AND GREENS QUICHE

Steps:

• Heat oven to 400°F. Lightly spray 9-inch glass pie plate with cooking spray. In 10-inch skillet, heat oil over medium-high heat. Cook ham in oil 5 minutes, stirring occasionally, until browned. Stir in greens and onion. Cook 5 minutes longer until onion is tender and liquid is evaporated. Spoon half of the mixture into pie plate. Sprinkle with 3/4 cup of the cheese. Repeat layers.
• In medium bowl, stir milk, eggs, Bisquick mix and salt with fork or whisk until smooth. Pour over greens and cheese.
• Bake 25 to 35 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving.

SPRING GREENS QUICHE

Steps:

• Preheat oven to 375°. On a lightly floured surface, roll dough to a 1/8-in. thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice., Bake 13 minutes. Remove foil and weights; bake 3 minutes longer. Cool on a wire rack., Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon. Cook and stir greens, spinach and green onions in drippings until wilted and liquid is evaporated., Brush prepared crust with egg white; layer with wilted greens, cheese and cooked bacon. In a large bowl, whisk remaining ingredients; pour over top., Bake 35-40 minutes longer or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.

CRUSTLESS LEEK, GREENS, AND HERB QUICHE

Steps:

• Preheat oven to 425*F.
• Coat the bottom and sides of a 9" glass pie dish with olive oil and cooking spray. Scatter the breadcrumbs over the bottom of the dish.
• Bring 4 cups of salted water to a boil in a large pot. Add the leeks; boil 3 minutes.
• Remove pot from heat and add the greens. Let stand 30-40 seconds, or until greens are wilted. Drain, rinse with cold water and drain again, squeezing out the excess water with your hands. Set aside.
• Whisk egg whites until frothy. Whisk in eggs, then milk and nutmeg; season with salt and pepper., if using. Whisk in tarragon and basil.
• Sprinkle the leeks and greens over the breadcrumbs in the prepared pie dish.
• Dot cheese on top. Pour egg mixture into pie pan.
• Bake 20-25 minutes, until golden brown on top. Cool 5 minutes before slicing and serving. Enjoy!

COLLARD GREENS AND TURKEY QUICHE

Steps:

• Heat oven to 350°F. Wash collard green leaves. Cut off long stem at the base of each leaf; carefully shave the remaining thick stem. In 2-quart saucepan, heat water to boiling. Cook leaves in boiling water about 3 minutes or until slightly softened; drain. Dry leaves with paper towels and flatten. Chop collard greens.
• In small bowl, stir together flour and 1/4 teaspoon salt. Cut in butter and shortening, using pastry blender or crisscrossing 2 knives, until mixture looks like coarse crumbs. Stir in egg and cold water until pastry clings together. Shape into a ball; flatten. Roll between sheets of waxed paper. Peel off top sheet. Turn pastry into ungreased 9-inch pie plate or quiche pan; remove other sheet. Press edge of pastry with fork for decoration.
• Arrange collard greens and turkey in shell. Sprinkle with 1 cup of the cheese. In small bowl, beat eggs, whipping cream, 1/2 teaspoon salt and the pepper, using fork, until blended. Pour into shell. Sprinkle with remaining 1/2 cup cheese.
• Bake quiche 40 to 45 minutes or until knife inserted in center comes out clean. Let stand 20 minutes. Cut into wedges. Store covered in refrigerator.

BABY GREENS SALAD WITH HAM QUICHE CROUTONS AND MAPLE-CIDER VINAIGRETTE

Steps:

• For the ham quiche croutons: Preheat the oven to 350 degrees F.
• Spray two 12-cup mini-muffin tins liberally with nonstick spray. Whisk the eggs in a bowl until pale, add the milk, thyme, green onion, salt and pepper and whisk until combined. Fold in the goat cheese.
• Fit 1 piece of ham in each muffin tin to make a little cup. (It will come up over the top and doesn¿t need to be flush against the bottom.) Fill each ham cup with some egg mixture. (Don¿t worry if it spills around the ham and into the bottom of the tin.) Bake until the eggs are just set and the tops begin to brown, about 15 minutes. Let cool for about 10 minutes.
• For the baby greens salad: Whisk together the vinegar, maple syrup, mustard and some salt and pepper in a bowl. Slowly whisk in the oil until emulsified.
• Combine the greens, radishes and tomatoes in a bowl. Add some of the vinaigrette and toss to coat. Divide among 6 to 8 plates. Top each salad with 3 to 4 quiche croutons, drizzle with a bit more dressing and serve.

GREENS "QUICHE"

Steps:

• Preheat oven to 350 degrees.
• Grease a shallow 9-inch pie dish and set aside.
• Combine all ingredients, except greens, in a food processor or blender and whiz until smooth and creamy, stopping to break up chunks and scrape the sides as necessary.
• Mix in greens, and transfer batter to a pie dish.
• Using a spatula, spread the mixture around so it's even and tight.
• Bake for 30 to 40 minutes, or until golden and the center is firm (not mushy).
• Allow to cool for at least 10 minutes before slicing (serving at room temperature is best).

BACON AND GREENS QUICHE

Steps:

• Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray.
• In medium bowl, stir Bisquick mix and butter until blended. Add boiling water; stir vigorously until soft dough forms. Using fingers dipped in Bisquick mix, press dough in bottom and up side of pie plate, forming edge on rim of plate.
• In 10-inch skillet, cook bacon until crisp; drain on paper towels. Crumble bacon; set aside. Cook turnip greens and bell pepper in 2 tablespoons bacon drippings over medium heat 3 to 4 minutes or just until tender. Stir in green onions; spoon mixture into pie plate. Sprinkle with cheese and crumbled bacon. In large bowl, mix eggs, half-and-half, salt and pepper with fork or whisk until blended. Pour over greens in crust.
• Bake 40 to 45 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving.

SPICY HAM AND GREENS QUICHE RECIPE - (4.5/5)

Steps:

• 1. Heat oven to 400°F. Lightly spray 9-inch glass pie plate with cooking spray. In 10-inch skillet, heat oil over medium-high heat. Cook ham in oil 5 minutes, stirring occasionally, until browned. Stir in greens and onion. Cook 5 minutes longer until onion is tender and liquid is evaporated. Spoon half of the mixture into pie plate. Sprinkle with 3/4 cup of the cheese. Repeat layers. 2. In medium bowl, stir milk, eggs, Bisquick mix and salt with fork or whisk until smooth. Pour over greens and cheese. 3. Bake 25 to 35 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving.

SPRING GREENS QUICHE

Steps:

• Preheat oven to 375°. On a lightly floured surface, roll dough to a 1/8-in. thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice., Bake 13 minutes. Remove foil and weights; bake 3 minutes longer. Cool on a wire rack., Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon. Cook and stir greens, spinach and green onions in drippings until wilted and liquid is evaporated., Brush prepared crust with egg white; layer with wilted greens, cheese and cooked bacon. In a large bowl, whisk remaining ingredients; pour over top., Bake 35-40 minutes longer or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.

SPICY HAM 'N GREENS QUICHE

Steps:

• Heat oven to 400°F. Lightly spray 9-inch glass pie plate with cooking spray. In 10-inch skillet, heat oil over medium-high heat. Cook ham in oil 5 minutes, stirring occasionally, until browned. Stir in greens and onion. Cook 5 minutes longer until onion is tender and liquid is evaporated. Spoon half of the mixture into pie plate. Sprinkle with 3/4 cup of the cheese. Repeat layers.
• In medium bowl, stir milk, eggs, Bisquick mix and salt with fork or whisk until smooth. Pour over greens and cheese.
• Bake 25 to 35 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving.