SPINACH MUSHROOM QUICHE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h40m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- Heat the oil in a large skillet over medium heat. When the oil is hot, add the mushrooms, garlic and thyme. Cook, stirring occasionally, until the mushrooms have browned, 5 to 6 minutes. Season with a pinch of salt and pepper. Remove the skillet from the heat.
- Press the pie crust into a deep, 9-inch tart pan with a removeable bottom (or a deep-dish pie pan). Layer the mushrooms and spinach into the crust and top with the cheese.
- Whisk together the half-and-half, eggs and a good pinch of salt and pepper in a large bowl. Pour the egg mixture into the crust.
- Place the pan on a rimmed baking sheet. Lightly cover the pan with aluminum foil and bake for 45 minutes. Remove the foil and continue baking until the quiche is set and the crust is golden brown, another 10 to 15 minutes. Let the quiche sit for 10 to 15 minutes, then remove from the pan, slice and serve.
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.
MUSHROOM CRUST QUICHE
Serve this quiche with a fresh fruit for a wonderful meal. For something different, you can change up the cheese -- Monterey jack with green chilies, diced ham with Cheddar or bacon bits, sauteed onions and Jarlsberg.
Provided by Lvs2Cook
Categories Breakfast
Time 55m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Grease a 9 inch pie pan and set aside.
- Melt 2 tbsps. butter over medium-high heat.
- Add the garlic powder, mix well.
- Add the mushrooms and saute until mushrooms are tender and most of the liquid is absorbed.
- Add the cracker crumbs and mix well.
- Press the mixture over the bottom and up the side of the prepared pan.
- Melt 1 tbsp butter in the same skillet used for mushrooms.
- Add the green onions and saute until soft.
- Spread over mushroom crust.
- Sprinkle the Swiss cheese over the green onions.
- Combine the cottage cheese, eggs and cayenne in a blender and process until smooth (you can also use a stick blender).
- Pour over Swiss cheese.
- Sprinkle with paprika if desired.
- Bake at 350 degrees for 30 minutes or until a knife inserted in the center comes out clean.
- Let stand 15 minutes before serving.
Nutrition Facts : Calories 240.2, Fat 17.4, SaturatedFat 9.9, Cholesterol 139.1, Sodium 282, Carbohydrate 5.7, Fiber 0.7, Sugar 2.4, Protein 15.8
MUSHROOM CRUST QUICHE
Steps:
- Saute mushrooms in 3 Tbsp butter over medium heat until limp. Stir in crushed crackers. Turn into well-greased 9-inch pie pan, pressing mixture evenly over bottom and up sides. Melt remaining butter, cook onions until transparent. Spread onions over mushroom crust. Sprinkle evenly with shredded cheese. Blend cottage cheese, eggs and cayenne until smooth. Pour into crust and sprinkle with paprika. Bake at 350 for 30 minutes or until knife comes out clean. Let stand 10-15 minutes before serving.
WILD MUSHROOM QUICHE WITH WALNUT CRUST
A savory custard packed with wild mushrooms and baked in a sandy, walnut crust.
Provided by Food Network Kitchen
Categories main-dish
Time 2h10m
Yield 1 quiche (6 to 8 servings)
Number Of Ingredients 18
Steps:
- For the crust: Preheat the oven to 350 degrees F. Pulse together the walnuts, flour, sugar and salt to a fine meal in a food processor. Pulse in the butter until it forms to a crumbly dough. Press into the bottom and up the sides of a 9-inch springform pan. Place on a baking sheet and bake until lightly browned, 15 to 20 minutes. Remove and let cool.
- For the filling: Reduce the oven temperature to 325 degrees F. Heat the olive oil in a large skillet over high heat. Add the wild mushrooms and white mushrooms and season with 1 teaspoon salt and some pepper. Cook, stirring occasionally, until soft, about 5 minutes. Lower the heat to medium; add the butter, shallots and thyme. Cook, stirring frequently, until the mushrooms are tender, about 10 minutes more. Adjust the seasoning and set aside.
- Combine the Parmesan and Comte cheeses in a small bowl and set aside. Scatter half of the mushrooms and half the cheese evenly over the crust. Whisk the eggs, milk, heavy cream and 3/4 teaspoon salt in a large bowl until smooth and frothy. Pour half the egg mixture over the mushrooms. Repeat with the remaining mushrooms and egg mixture and top with the remaining cheese.
- Bake the quiche until golden brown on top and just set with a little wiggle in the very center, 50 to 60 minutes. Run a clean paring knife between the crust and the pan to separate. Let cool slightly for 25 minutes.
- Garnish the quiche with parsley. Carefully remove the springform pan ring. Cut the quiche into wedges and serve warm or at room temperature with crisp greens.
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
LOW-CARB MUSHROOM CRUST QUICHE
This is a great quiche and a nice change of pace as the mushrooms for the crust. It is easy to put together. I sometimes add chopped ham to this.
Provided by pines506
Categories Lunch/Snacks
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Saute fresh mushrooms in butter until golden (about 10 minutes.
- Add bread crumbs and stir.
- Pat into a 9" pie plate.
- Combine remaining ingredients and spoon into crust.
- Bake in preheated 350F oven for 45 minutes.
- Cool 10 minutes before slicing.
Nutrition Facts : Calories 335.3, Fat 21.3, SaturatedFat 11.9, Cholesterol 206.9, Sodium 706.5, Carbohydrate 14.4, Fiber 1.5, Sugar 2.6, Protein 22
SELF-CRUSTING MUSHROOM AND SPINACH QUICHE
Make and share this Self-Crusting Mushroom and Spinach Quiche recipe from Food.com.
Provided by Cactus Cat
Categories Spinach
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Cook the chopped onion and garlic in butter until tender. Cool.
- Stir in the eggs, salt and milk, and beat with fork until mixed.
- Pour this into a large bowl containing the flower, and stir with the fork until combined.
- Add the potatoes (cut in 1 cm cubes), the mushroom and spinach and the cheese.
- Pour into a prepared 20-23cm oven proof dish.
- Bake at 220 degrees C for 20-30 mins until lightly browned and set in the centre.
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