Evelyn Chartres Author
Quiche

Three Cheese Breakfast Quiche

A quiche for breakfast? Yes! This crustless quiche recipe combines three cheeses, sautéed mushrooms, and spinach to create a flavourful breakfast favourite! While this recipe bakes to perfection,  add some bacon, toast, and cretons to make things interesting!

Ingredients

  • 5 ounces (150 ml) of chopped spinach (thawed and drained)
  • 1 tablespoon (15 ml) of butter
  • 1 tablespoon (15 ml) of olive oil
  • 1 can (285 ml) of canned sliced mushrooms (drained)
  • ½ teaspoon (2.5 ml) of ground cumin
  • ¼ cup (60 ml) of onions
  • 2 cloves (5-10 g) of crushed garlic
  • 2 ounces (55 g) of crumbled feta
  • 1 cup (235 ml) of milk
  • 4 large eggs or equivalent in egg whites
  • ¼ cup (60 ml) of grated Parmesan cheese
  • ½ teaspoon (2.5 ml) of Herbes de Provence or Italian seasoning
  • ½ cup (120 ml) of shredded mozzarella cheese

Preparation

  1. Pre-heat oven to 350°F (175°C).
  2. On a greased 9 inch (22 cm) pie tin spread the spinach then set aside.
  3. Using a medium pan, melt butter over medium heat.
  4. Add mushrooms and cumin. Sauté until mushrooms are lightly browned.
  5. Add onions and garlic to the pan. Continue to sauté until the onions are transparent.
  6. Remove from heat, drain of any remaining oil. Line pan tin with contents.
  7. Crumble feta cheese over spinach and mushroom mix.
  8. In a small bowl, mix: milk, eggs, Parmesan cheese and seasoning.
  9. Pour contents of bowl into the pie tin. Top with mozzarella cheese.
  10. Place in the oven for 40 to 50 minutes or until top is a golden brown.

Cheese and Crab Quiche

Quiche has its origins in French cuisine and has many variants. This one fuses crab, spinach, eggs whites and cheddar cheese to create a tasty meal!

This recipe can be made from either fresh or canned ingredients. I keep the ingredients on hand in case I need to make a meal on short notice.

Ingredients

  • 6 ounces (170 g) of flaked crab meat
  • 5 ounces (140 g) of chopped spinach
  • 2 ounces (55 g) of finely chopped onions
  • 3 ounces (85 g) of shredded cheddar cheese
  • 8 large egg whites
  • 12 fluid ounces (350 ml) of evaporated milk
  • ½ teaspoon (2.5 ml) of herbes de Provence or Italian seasoning
  • ½ teaspoon (2.5. ml) of salt
  • 1 x 9 inch (22 cm) deep-dish pie crust

Preparation

  1. Preheat oven at 300°F (150°C).
  2. Line bottom of pie crust with crabmeat.
  3. Reserve 1 ounce (30 g) of cheese for later.  Mix spinach, onions, and cheese then line over crabmeat.
  4. Blend egg whites, milk and seasoning. Pour over the pie, allow to settle.
  5. Bake for 45 minutes.
  6. Sprinkle with remaining cheese and let stand for 5-10 minutes before serving.