Mushroomonionquiche Recipes

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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

Categories     Breakfast     Brunch

Time 1h

Yield 6 servings.

Number Of Ingredients 12



Quiche with Mushrooms image

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.

1 unbaked deep-dish pastry shell (9 inches)
4 cups sliced fresh mushrooms
1/2 cup diced onion
1/4 cup diced sweet red pepper
1 tablespoon butter
1 cup shredded cheddar cheese
2 tablespoons all-purpose flour
1-1/4 cups whole milk
4 large eggs, lightly beaten
1 to 2 tablespoons minced fresh savory or 1 to 2 teaspoons dried savory
1 teaspoon salt
1/2 teaspoon cayenne pepper

CARAMELIZED ONION, MUSHROOM AND GRUYERE QUICHE WITH OAT CRUST

Provided by Ellie Krieger

Categories     main-dish

Time 2h5m

Yield 6 servings

Number Of Ingredients 17



Caramelized Onion, Mushroom and Gruyere Quiche with Oat Crust image

Steps:

  • Preheat the oven to 400 degrees F. Spray a 9-inch pie dish with cooking spray.
  • To prepare the crust, put the oats, flour and salt in the bowl of a food processor and pulse 3 times to combine. Add the butter and pulse about 12 times, until you get a pebbly course texture. Add the buttermilk and pulse 3 to 5 times more to combine. Form the mixture into a ball and place it between 2 large pieces of waxed paper. Roll out into a circle about 10 inches in diameter.
  • Remove the top sheet of waxed paper. Transfer the crust, still on the other piece of waxed paper to the pie dish, then remove the waxed paper from the top. Press the crust gently into the dish. Bake for 9 minutes, then let cool.
  • To prepare the filling, heat 2 teaspoons of oil in a large nonstick pan over a medium-low heat. Add the onion and cook, stirring occasionally, until golden brown and caramelized, about 20 minutes. Transfer the onions to a bowl. Add the remaining 2 teaspoons of oil to the pan and heat over a medium-high heat. Add the mushrooms and cook, stirring occasionally, until they have released their water and begin to brown, about 6 minutes. Add the onions back to the pan, stir in the salt, pepper, mustard and thyme.
  • In a medium bowl whisk together the eggs, egg whites and evaporated milk.
  • Sprinkle the cheese into the pie crust. Top with the mushroom-onion mixture and pour the egg mixture on top. Reduce oven temperature to 350 degrees F. Bake for 35 minutes or until knife inserted in the middle comes out clean. Let stand for 5 minutes before cutting into 6 wedges and serving.
  • Excellent source of: Protein, Riboflavin, Phosphorus, Selenium
  • Good source of: Vitamin A, Niacin, Vitamin D, Pantothenic Acid, Calcium, Iodine, Iron, Potassium

Nutrition Facts : Calories 270, Fat 14 grams, SaturatedFat 6 grams, Cholesterol 125 milligrams, Sodium 430 milligrams, Carbohydrate 24 grams, Fiber 2 grams, Protein 14 grams

Nonstick cooking spray
3/4 cup rolled oats
1/2 cup all-purpose flour
1/4 teaspoon salt
3 tablespoons cold, unsalted butter, cut into small pieces
3 tablespoons cold, low-fat buttermilk
4 teaspoons olive oil
1 large onion, sliced thinly into half moons
8 ounces sliced mixed mushrooms, such as cremini, oyster, shiitake
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon dry mustard
1 tablespoon chopped fresh thyme leaves (or 1 teaspoon dry)
3 large eggs
3 egg whites
1 cup evaporated fat-free milk (not condensed milk)
2/3 cup grated Gruyere cheese (about 1-ounce)

ONION, BACON, MUSHROOM QUICHE

This recipe is a crust-less, fluffy, flavorful Quiche. Submitted to www.recipezaar.com on November 1, 2009 Amount of cheese is a personal choice, I use 1 cup and a pastry crust can be used as well.

Provided by Papa D 1946-2012

Categories     Breakfast

Time 1h

Yield 4 serving(s)

Number Of Ingredients 8



Onion, Bacon, Mushroom Quiche image

Steps:

  • Preheat oven to 400° F degrees.
  • Melt the butter in a heavy nonstick skillet over medium high heat.
  • Saute onions and mushrooms for 5 minutes, or until tender, remove from heat and allow to cool slightly.
  • Wisk the eggs, milk and nutmeg in another bowl. Add cheese and stir to combine.
  • Spray a deep dish pie pan with non-stick spray and pour egg and cheese mixture into dish and add diced bacon, onion and mushrooms.
  • Bake for 25-35 minutes or until center is set.

1 tablespoon butter
1 medium onion, chopped
1 (6 1/2 ounce) can sliced mushrooms, drained, chopped
1/2 lb cooked bacon, diced
1 -2 cup colby & monterey jack cheese, shredded
6 eggs, beaten
1 cup milk
1/8 teaspoon ground nutmeg

MUSHROOM QUICHE

My husband, who *thought* he didn't like quiche, goes back for seconds when I make this one. This was my first try at making quiche and I really liked it. The cayenne pepper really gives it a nice bite. I have to admit I've never made it with the savory because I can't find it in my grocery stores, but I think it tastes good without it. Recipe is from Taste of Home.

Provided by CookingONTheSide

Categories     Savory Pies

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 12



Mushroom Quiche image

Steps:

  • Line unpricked pastry shell with a double thickness of heavy-duty foil.
  • Bake at 450 degrees for 8 minutes.
  • Remove foil; bake 5 minutes longer.
  • Cool on wire rack.
  • Reduce heat to 350 degrees.
  • In large skillet, saute the mushrooms, onions and red pepper in butter until mushrooms are tender.
  • Drain and set aside.
  • In a bowl, combine the 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 knife inserted near 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 537.4, Fat 35.7, SaturatedFat 15, Cholesterol 234, Sodium 1139.2, Carbohydrate 33.3, Fiber 2.2, Sugar 3.1, Protein 21.6

1 unbaked deep-dish pastry shells (9 inches and I use a store-bought one for this)
4 cups fresh mushrooms, sliced
1/2 cup onion, diced
1/4 cup sweet red pepper, diced
1 tablespoon butter
1 cup shredded cheddar cheese
2 tablespoons all-purpose flour
1 1/4 cups milk
4 eggs, lightly beaten
1 -2 tablespoon minced fresh savory (or 1-2 t dried savory)
1 teaspoon salt
1/2 teaspoon cayenne pepper

MUSHROOM ONION QUICHE

Make and share this Mushroom Onion Quiche recipe from Food.com.

Provided by SweetAsHoney

Categories     Lunch/Snacks

Time 35m

Yield 1 pie, 4-6 serving(s)

Number Of Ingredients 9



Mushroom Onion Quiche image

Steps:

  • Preheat oven to 450 degrees.
  • Chop onions and slice mushrooms.
  • Melt margarine in skillet; saute onions until transparent.
  • Add mushrooms.
  • Cover and cook 10 minutes(no more, no less).
  • Allow to cool.
  • Mix together egg, flour, non-dairy milk and wine; salt and pepper to taste.
  • Pour into pie crust.
  • Form lattice strips from second crust and place on top of quiche. Bake for 2 minutes.

Nutrition Facts : Calories 740.3, Fat 54.2, SaturatedFat 11.8, Cholesterol 52.9, Sodium 757.8, Carbohydrate 51.7, Fiber 5, Sugar 4.2, Protein 10.7

2 prepared pie crusts, softened
1/2 cup margarine
2 medium onions
3/4-1 lb mushroom
1/2 cup non-dairy milk substitute
1 egg
1 tablespoon flour
1 tablespoon dry wine
salt and pepper

MUSHROOM QUICHE OR GRATIN - ADAPTED FROM JULIA CHILD

I adore Julia's recipes but tend to simplify them by omitting some of the details and using less butter. I also use milk instead of cream and find it rich enough for my taste. When I make this dish, I usually omit the crust (the "gratin" version).

Provided by coconutty

Categories     Savory Pies

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 11



Mushroom Quiche or Gratin - Adapted from Julia Child image

Steps:

  • To partly bake the pastry shell: Bake in middle of oven at 400 degrees F. for 8-9 minutes.
  • To make the mushroom filling:.
  • Preheat oven to 375 degrees F. Place oven rack in upper third of oven.
  • Saute mushrooms in butter until they exude their juices, the liquid evaporates and the mushrooms are starting to brown slightly.
  • Mix together mushrooms, onion, salt and lemon juice; set aside.
  • Beat together eggs, milk, nutmeg and pepper. Gradually stir in mushroom mixture. Check seasoning.
  • Pour into pastry shell. Sprinkle cheese on top. Place on baking sheet.
  • Bake 25-30 minutes or until puffed and browned.

1 (8 inch) pastry shells (for quiche)
1 lb sliced mushrooms
2 tablespoons butter
2 tablespoons yellow onions or 2 tablespoons shallots, chopped
1 teaspoon salt
1 teaspoon lemon juice
3 eggs
1 1/2 cups milk (orig recipe used cream, can even use skim milk)
1 pinch nutmeg
1 pinch pepper
1/4 cup grated swiss cheese

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