This crustless spinach quiche could not be easier to make, or more delicious. There's no crust to roll out, so it's ready in ...

Enter the crustless quiche with bacon and spinach—a flavorful ... The smoky bacon adds richness, the spinach brings a fresh ...

This vegetarian spinach quiche is a taste of British Columbia. On a recent visit to Toronto, I was given a cookbook with recipes from every province. I’ve adapted Janet Ketchen’s recipe for ...

here's how to make the most of a bunch or a bag of fresh or frozen spinach. Start the day with a spinach quiche, snack on spinach-artichoke dip or turnovers, enjoy a refreshing spinach salad or ...

1 1/2 cups grated reduced-fat cheddar cheese 6 large egg whites 1 large egg 1/3 cup non-fat cottage cheese 1/4 teaspoon ground cayenne pepper Add spinach and stir until moisture has evaporated ...

Coat a large ceramic fluted quiche dish or glass pie dish with cooking ... Once peppers have softened, add chopped spinach. Sauté until spinach is completely wilted and most of the moisture ...

Celebrate the arrival of spring with this vegetarian quiche that’s generously filled with fresh spinach and goat cheese. An entire pound of fresh spinach is sautéed quickly until just wilted ...

I often use first cuttings of garden herbs and greens in a spring frittata. It builds on my basic Golden Onion and Potato ...

making sure it comes up higher than the top of the tin so you can lift the quiche out after cooking. Whisk together the eggs and milk in a jug. Wilt the spinach on a low heat in a large frying pan and ...

This crustless quiche is similar ... Pour the egg mixture over the spinach and sprinkle the Parmesan cheese on top. Bake the quiche for about 25 minutes, until the center is firm to the touch.

3. Add the spinach in batches, turning them constantly until the first batch wilts, so more fits into the pan. Cook for 3 to 4 minutes, or until all the leaves wilt and the liquid evaporates.