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Instructions. Preheat your oven to 350 degrees. Prepare all of your veggies by washing, chopping and mincing. In a large saucepan, heat up some olive oil over medium heat. Once your olive oil is heated, add in your onions and your garlic and saute until translucent. Add in your kale and begin to saute.
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Instructions. Preheat oven 325 degrees F. Spray a 9-inch pie dish with cooking spray. Place pie crust in the baking dish, crimp the edges and poke the bottom a few times with a fork. If using a store-bought pie crust pre-bake if instructed. Layer the bottom of your quiche with the spinach and red peppers.
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Add the Greek yogurt to the egg mixture and whisk until the egg mixture has thickened. Don't forget the cheese: Lastly, add 1 cup of gruyère cheese to the egg mixture and stir everything together. Layer Quiche Filling. Place the partially cooked pie crust in the pie plate on top of a baking sheet. Then, layer your quiche filling as follows:
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Allow it to cool for approximately 10 minutes. If it's very cold in your home, you may wait less time. You want the butter to be cooled down, but not congealing into its solid form. When the butter has cooled, add it to your milk. Whisk the butter in the milk well until both parts are well incorporated.
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Salt and pepper to taste. Steps. Preheat oven to 350 degrees. Lightly grease a 9-inch pie pan. In a large bowl, mix eggs, yogurt, cheese and spinach until well incorporated and pour into pan. Bake for 45-50 minutes until the center is firm. Let cool for 10 minutes before serving and salt and pepper to taste.
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PLAIN: Preheat oven to 350°F. Fill crust (s) with dry beans or marbles and bake 10 minutes. Combine eggs and yogurt, set aside. Sweat onions in butter or oil, season with salt, pepper and nutmeg. Put bacon and onion into crust (s), pour egg mixture over, sprinkle cheddar on top.
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In a mixing bowl, whisk together eggs, yogurt, milk, salt & pepper. Over medium high heat, heat water in a non-stick pan. Add in halved tomatoes and heat for 2-3 minutes until they start to soften. Add in spinach. Remove from heat and toss until wilted. Spray glass pie plate with non-stick spray. Sprinkle feta across bottom of pie plate.
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Fluffy Crustless Quiche 🥓🌱🥚 Everyone's always asking for more breakfast recipes! This flavor-packed quiche delivers! Super easy recipe. Less than 10 minutes of hands-on time.. 1 cup plain Greek yogurt, or coconut yogurt 2 big handfuls fresh baby spinach 1/2 cup chopped scallions/green onions 1/2 cup white cheddar, shredded;
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Preheat the oven to 350 degrees F. Prepare all of your ingredients. Chop or sautee the vegetables, grate the cheese, & get all of the dairy out of the refrigerator. Layer your vegetable on the bottom of the pie crust, then layer half of the cheese on top of the vegetables. In a medium sized bowl, combine eggs, yogurt, and milk.
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In a mixing bowl, whip eggs with a mixer until frothy, about 3-4 minutes. Add in yogurt and whip until well blended and smooth. Set aside. Roll out pie dough and lay evenly in a pie pan. Sprinkle peppers, onions, bacon (reserving a tablespoon of each to sprinkle on top), and 1 cup of cheese onto the prepared pie dough.
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In a medium-large skillet, add the olive oil over and heat over medium to medium high heat. Once hot, add in the diced onions and cook until they just start to turn translucent, or about 6 minutes. Add in the minced garlic and sun-dried tomatoes and let them cook together for a few minutes longer.
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Have ready roasted vegetables or other add-ins (see Notes, below) Preheat oven to 350°F/180°C. Oil or butter an 8-inch ceramic or glass dish and dust with fine dry breadcrumbs. In a bowl lightly mix eggs, you don't need to beat them. Add yogurt, milk and sour cream.
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Meanwhile, rehydrate the sundried tomatoes in a small bowl of boiling water until softened. Whisk together the eggs, egg whites, milk, Greek yogurt, pesto, salt, and pepper. Then, stir in the spinach, Parmesan, and sundried tomatoes. Fill the prebaked crust with the egg mixture. Bake until the quiche is puffed and the center is set but still a.
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Preheat oven to 350 degrees Fahrenheit. Whisk eggs, Greek yogurt, mustard, salt, and pepper together. Set aside. Add spinach, shallots, and garlic to a food processor. Pulse until roughly chopped. Alternatively, you can chop the spinach and mince the shallots and garlic by hand.
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2 tablespoons parmesan cheese. Preheat oven to 350. Warm oil in pan and cook onions for 5-10 minutes until translucent. Add the spinach, cover, and cook another 3 minutes until the spinach is wilted. Remove the lid and let the water evaporate a few minutes; if you used frozen spinach you may need to drain the water as well.
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Prepare the filling: Heat the olive oil in a large skillet over medium-high heat. Add the leeks and sauté for 5 minutes, until tender. Add the spinach and sauté for 2 minutes. Remove from heat and set aside. In a large bowl, whisk together the eggs, egg whites, milk, Greek yogurt, salt, and pepper.
