Herbed Mushroom Quiche Recipes

Steps:

• Saute mushrooms in margarine or butter.
• Cool to room temperature.
• Drain any liquid that accumulates.
• Preheat oven to 400*F.
• Prick pie crust with a fork several times.
• Pre-bake pastry for 5 minutes.
• In a medium-sized bowl, combine the cheese and basil.
• Place cooled mushrooms in the pie shell.
• Sprinkle cheese-basil mixture over the mushrooms.
• Beat the eggs,water,milk powder,salt and pepper in a bowl until blended.
• Pour over cheese.
• Bake 30 minutes or until a knife inserted in the center comes out clean.

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.

Steps:

• Preheat oven to 400°. Unroll crust into a 9-in. pie plate; flute edge. Sprinkle cheeses into crust. In a large bowl, whisk eggs and cream until blended. Stir in herbs; pour over top., Bake on a lower oven rack 25-30 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.

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.

Steps:

• Position rack in lower 1/3 of oven and preheat to 375 degrees.
• Melt butter in large skillet over medium-high heat.
• Saute the mushrooms, onions, garlic, and shallots together.
• Stir in seasonings and cook 2 minutes until liquid is evaporated.
• Let cool 5 minutes.
• In a medium bowl combine eggs with milk or cream and beat well.
• Stir in mushroom mixture and pour into pie crust.
• Bake until filling is puffed, set and starting to brown—about 35 to 45 minutes.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Fit pie crust into a 9-inch pie dish.
• Whisk eggs, milk, parsley, garlic, salt, black pepper, and nutmeg in a bowl.
• Gently combine spinach, mushrooms, onion, and feta cheese in a separate bowl. Spread spinach-mushroom mixture in the prepared pie dish; top with half the Swiss cheese.
• Pour egg mixture evenly over the filling, swirling egg mixture in bowl to spread seasonings through the eggs; top the quiche with remaining Swiss cheese. Place quiche on a baking sheet.
• Bake in preheated oven until the quiche is lightly puffed and browned, 45 to 50 minutes. A toothpick inserted into the center of the filling should come out clean. Cool for 30 minutes before serving.

Steps:

• Preheat oven to 400, Lightly spray 10" pie pan with cooking spray.
• (May want to line with 2 strips of parchment paper).
• Cook mushrooms 2-3 minutes in a non stick pan to eliminate some of their moisture ( I use a 10" saute pan and then use the same pan instead of a pie pan ).
• Combine mushrooms and rest of ingredients, pour into pan.
• Bake for 15 minutes, then reduce temp to 350 and bake for 35-40minutes longer.
• Let cool 10 minutes on a rack before serving.

Steps:

• Crust: Pulse flour and salt in a food processor until combined. Add butter and pulse until mixture resembles coarse meal. Whisk together egg and yolk with ice water. Add to flour mixture and pulse until moist crumbs start to form (no longer). Transfer mixture to a piece of plastic wrap and, using wrap and your hands, form into a disk (or 2 disks, if making 2 quiches in pie plates). Refrigerate at least 30 minutes and up to 4 hours.
• Let sit at room temperature until pliable, then roll out dough on a lightly floured surface to a 14-inch round. Fit into a 9-inch springform pan, folding and pressing sides to an even thickness. (Or roll out 2 disks to 11-inch rounds and fit into 8- or 9-inch pie plates.)
• Trim edge of dough flush with top of springform pan. (If using pie plates, fold edges of dough under; crimp as desired.) Wrap in plastic; freeze at least 30 minutes and up to 3 days. Preheat oven to 400 degrees.
• Line crust with parchment; fill with dried beans or pie weights. Bake, with a baking sheet on rack below, 20 minutes; remove paper and beans. Bake until golden, 12 to 15 minutes (8 to 10 minutes, for pie plates). Let cool.
• Reduce oven to 375 degrees. Whisk eggs until smooth, then whisk in remaining ingredients until well combined.
• Pour custard mixture into cooled crust, stopping just short of top (if making in 2 pie plates, divide evenly between crusts). You may not need to use all of custard; be careful not to overfill.
• Arrange herb sprigs on top. Bake 10 minutes at 375 degrees, then about 55 minutes at 325 degrees. Let cool about 1 hour before serving.