CHEESE, SHRIMP & MUSHROOM QUICHE
Make and share this Cheese, Shrimp & Mushroom Quiche recipe from Food.com.
Provided by MsPia
Categories Cheese
Time 55m
Yield 1 Pie, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350. Cook bacon in a medium skillet over medium high heat until crisp. Remove bacon and drain on paper towel.
- Melt butter in a medium skillet, saute mushrooms and onions until tender.
- Crumble bacon into pie shell, sprinkle mushrooms, onions, shrimp evenly over bacon.
- Combine eggs, cream, cheese and pepper in a medium bowl and beat well. Pour into pie shell.
- Bake until knife inserted into center comes out clean, about 35 to 40 minutes.
Nutrition Facts : Calories 686.9, Fat 49, SaturatedFat 23.8, Cholesterol 478.3, Sodium 1095.4, Carbohydrate 25.1, Fiber 1.4, Sugar 2.2, Protein 35.7
QUICHE WITH MUSHROOMS
Savory, onion and sweet red pepper perk up the mushroom and cheese flavors in this pretty deep-dish pie...and add a little color, too. Ruth Andrewson of Leavenworth, Washington shared this recipe.
Provided by Taste of Home
Time 1h
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. Reduce heat to 350°., In a large skillet, saute the mushrooms, onion and red pepper in butter until mushrooms are tender. Drain and set aside. In a large bowl, combine cheese and flour. Stir in the milk, eggs, savory, salt and cayenne until blended. Stir in mushroom mixture. Pour into crust., Bake for 40-50 minutes or until a knife inserted in the center comes out clean (cover edges loosely with foil if needed to prevent overbrowning). Let stand for 10 minutes before cutting.
Nutrition Facts : Calories 319 calories, Fat 20g fat (9g saturated fat), Cholesterol 175mg cholesterol, Sodium 712mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 1g fiber), Protein 13g protein.
SHRIMP QUICHE
A simple and easy and oh-so-good shrimp quiche.
Provided by love2cook
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 50m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Spread shrimp evenly across the bottom of the pie crust. Sprinkle cheese over the shrimp.
- Stir sour cream, green onions, salt and pepper into the beaten eggs; then pour mixture evenly over the shrimp and cheese.
- Bake in a preheated oven for 25 to 30 minutes. Serve warm or cold.
Nutrition Facts : Calories 294.4 calories, Carbohydrate 19.8 g, Cholesterol 121.2 mg, Fat 17 g, Fiber 0.5 g, Protein 15 g, SaturatedFat 5.9 g, Sodium 343.4 mg, Sugar 4.2 g
MUSHROOM QUICHE
Steps:
- Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 425° for 10 minutes or until edges begin to brown. Remove foil; set the crust aside. , In a skillet, saute mushrooms in butter. Remove with a slotted spoon; set aside. In a bowl, toss cheese with flour; add eggs, milk, savory, salt and pepper. Stir in mushrooms. Pour into crust. Bake at 350° for 1 hour or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.
Nutrition Facts :
EASY SHRIMP AND ASPARAGUS QUICHE
This recipe uses a store-bought pie crust to save time. Prep time is about 15 minutes.
Provided by Melanie
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 1h35m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Pour egg whites, eggs, and cottage cheese into a blender; pulse several times to mix and blend until smooth, about 1 minute.
- Heat 1 tablespoon olive oil in a large skillet over medium heat; cook and stir asparagus and onion until asparagus is tender, about 8 minutes.
- Heat 2 teaspoons olive oil in the same skillet over medium heat. Season shrimp with salt and black pepper; cook in hot oil until they turn pink and are no longer translucent in the center, 5 to 8 minutes.
- Fit pie crust into a 9-inch deep-dish pie plate and spread shrimp into the crust; top with asparagus mixture. Pour cottage cheese mixture over vegetables and shrimp. Spread Monterey Jack cheese over the top of the quiche. Sprinkle green onions over cheese.
- Bake quiche in the preheated oven until cheese topping is lightly browned and the quiche is set in the center, about 1 hour.
Nutrition Facts : Calories 354 calories, Carbohydrate 16.4 g, Cholesterol 158.9 mg, Fat 20.6 g, Fiber 1.7 g, Protein 25.5 g, SaturatedFat 8.7 g, Sodium 554.2 mg, Sugar 4 g
MUSHROOM QUICHE LORRAINE
Family and friends will delight in this savory quiche from Michelle Fincher of Lyman, South Carolina. Mushrooms and green onions bring fresh flavor, while cheese and bacon lend a touch of decadence.
Provided by Taste of Home
Time 45m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Remove from the oven; reduce heat to 375°., Meanwhile, in a small skillet, saute mushrooms and onions in butter until tender. In a large bowl, beat the eggs, cream and pepper. Using a slotted spoon, transfer mushrooms and onions to egg mixture. Stir in cheese and bacon. , Pour into crust. Cover edges loosely with foil. Bake for 30-35 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting. Freeze option: Cover and freeze unbaked quiche. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 375°. Place quiche on a baking sheet; cover edge loosely with foil. Bake as directed, increasing time as necessary for a knife inserted in the center to come out clean.
Nutrition Facts : Calories 404 calories, Fat 28g fat (15g saturated fat), Cholesterol 204mg cholesterol, Sodium 378mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 0 fiber), Protein 14g protein.
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- Preheat the oven to 325°. In a very large skillet, heat the oil. Add the oyster and white mushrooms, season with salt and pepper and cook over high heat, stirring, until starting to soften, about 5 minutes. Reduce the heat to moderate. Add the butter, shallots and thyme and cook, stirring often, until the mushrooms are tender, about 12 minutes longer. Season with salt and pepper and let cool.
- Scatter 1/4 cup of the cheese and half of the mushrooms evenly over the bottom of the Buttery Pastry Shell. In a blender, mix half each of the milk, cream and eggs and season with 1 1/2 teaspoons of salt, 1/8 teaspoon of pepper and a pinch of nutmeg at high speed until frothy, about 1 minute. Pour the custard into the pastry shell. Top with another 1/4 cup of cheese and the remaining mushrooms. Make a second batch of custard with the remaining milk, cream and eggs, plus the same amount of salt, pepper and nutmeg as before and pour into the shell. Scatter the remaining 1/4 cup of cheese on top.
- Bake the quiche for about 1 1/2 hours, or until richly browned on top and the custard is barely set in the center. Let cool in the pan until very warm.
- Using a serrated knife, cut the pastry shell flush with the top of the pan. Carefully lift the springform pan ring off the quiche. Cut the mushroom quiche into wedges, transfer to plates and serve warm.
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