SIMPLE CRUSTLESS SPINACH AND MUSHROOM QUICHE
A simple quiche that doesn't require a great deal of time to prepare but still has good flavor.
Provided by S Long
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 1h5m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Grease a 10-inch pie dish.
- Melt butter in a skillet over medium heat; cook and stir sliced mushrooms until tender, about 5 minutes. Drain excess liquid, if necessary; set mushrooms aside.
- Place sour cream, eggs, Parmesan cheese, flour, cream, onion powder, garlic powder, salt, and hot pepper sauce in a blender; blend until smooth, 30 seconds to 1 minute. Pour egg mixture into a large bowl.
- Stir mushrooms, spinach, and Cheddar cheese into egg mixture. Pour into prepared pie dish.
- Bake in the preheated oven until lightly browned and a toothpick inserted into the middle of the quiche comes out clean, about 45 minutes.
Nutrition Facts : Calories 412.2 calories, Carbohydrate 10.6 g, Cholesterol 214.4 mg, Fat 32.4 g, Fiber 1.1 g, Protein 20.8 g, SaturatedFat 19.2 g, Sodium 582.9 mg, Sugar 1.4 g
CRUST-LESS QUICHE
Steps:
- Saute the onion, pepper, mushrooms, and other ingredients about 5-10 minutes or until tender. I prefer to get the water out of the mushrooms and caramelize the onions a bit. Add chopped greens and let them wilt. If you want to cook with the stems of the greens, add them to the other vegetables. In another bowl, beat eggs. Stir milk, cheese, and herbs into to the eggs. Fold in the vegetables and pour into a large buttered pie dish. Bake for 40 minutes at 350F or until the top starts to brown.
HERB AND MUSHROOM QUICHE - FROM GET CRACKING!
This is one of my favourite quiche recipes. I received the recipe card and spice packet from the Egg Producers of Nova Scotia. I do change it slightly for our tastes, by using either a mild cheddar or marble in place of the swiss. I also go the 'crustless' route. If you add extra mushrooms and onions (like I often do), I suggest putting them, along with the cheeses in the pie plate first. Then pour the egg mixture on top. ;)
Provided by Diana 2
Categories One Dish Meal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 375*.
- If you are making a 'crustless' quiche, spray a 9" deep-dish pie plate well with cooking spray. Set aside.
- Heat oil in a large skillet over medium/high heat. Add mushrooms and onions. Cook until mushrooms are soft.
- Stir in seasonings and set aside to cool slightly.
- Whisk eggs and cream until well combined. Stir in the mushroom mixture, cheeses and parsley.
- Pour into the pie shell or prepared pie plate. Bake for approximately 20 - 25 minutes, or until a knife inserted into the center comes out clean.
- Let rest for 10 minutes before serving.
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SPINACH & MUSHROOM QUICHE - EATINGWELL
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Ratings 49Calories 277 per serving
- Heat oil in a large nonstick skillet over medium-high heat; swirl to coat the pan. Add mushrooms; cook, stirring occasionally, until browned and tender, about 8 minutes. Add onion and garlic; cook, stirring often, until softened and tender, about 5 minutes. Add spinach; cook, tossing constantly, until wilted, 1 to 2 minutes. Remove from heat.
- Whisk eggs, milk, half-and-half, mustard, thyme, salt and pepper in a medium bowl. Fold in the mushroom mixture and cheese. Spoon into the prepared pie pan. Bake until set and golden brown, about 30 minutes. Let stand for 10 minutes; slice. Garnish with thyme and serve.
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4.9/5 (15)Total Time 40 minsCategory BreakfastCalories 373 per serving
- Preparation: Preheat oven to 375 and place rack to the middle position. Spray a 9-inch pie dish with baking spray. Mince the shallot or onion. Snip the chives. Grate the cheese.
- Method: Heat a saute pan over medium heat and when hot, add 2 tbsp butter and the sliced mushrooms. Stir to coat the mushrooms. Saute for two minutes, then stir and saute 1-2 minutes more or until some of the moisture has been removed. Transfer to a small plate to cool.
- Place the saute pan back onto medium heat and when hot, add 1 tbsp butter and the onions. Stir to coat the onions and saute until softened. Remove from heat.
- Add the eggs, heavy cream, water, salt and pepper to a medium bowl. Beat at high speed until combined and frothy.
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Ratings 14Category Breakfast, Dinner, LunchCuisine FrenchTotal Time 1 hr
- Wipe the mushrooms with a clean kitchen towel and chop them into thin slices.Pro tip - we cut thin slices so the mushroom cooks down and does not become too bulky in the quiche.
- In a mixing bowl, pour the milk and cream, stir to combine. Add the eggs and flour. Whisk well to combine. Season with salt, pepper, and nutmeg.
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