Spinach And Mushroom Quiche Recipes

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SPLENDID SPINACH AND MUSHROOM QUICHE

I love quiche! Had some things that needed to be used, threw them all together, and came up with this wonderfully flavorful and healthy quiche.

Provided by Becky Carroll

Categories     Breakfast and Brunch     Eggs     Quiche

Time 1h5m

Yield 6

Number Of Ingredients 12



Splendid Spinach and Mushroom Quiche image

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Line a pie plate with prepared pie pastry.
  • Spray a large skillet with cooking spray and heat over medium heat. Cook and stir onion and garlic in hot skillet until onion is tender, 4 to 6 minutes.
  • Stir mushrooms into onion mixture; cook and stir until mushrooms reduce in size and soften, 5 to 10 minutes. Add spinach to vegetable mixture; cook and stir until spinach wilts, 2 to 4 minutes. Remove from heat.
  • Beat milk, eggs, Cajun seasoning, and salt together in a bowl.
  • Spread vegetable mixture out into prepared pie plate; sprinkle Mexican cheese blend over vegetable mixture. Pour egg mixture over cheese and sprinkle feta cheese over the top.
  • Bake in the preheated oven until quiche is set, 30 to 40 minutes.

Nutrition Facts : Calories 372.6 calories, Carbohydrate 23.3 g, Cholesterol 162.1 mg, Fat 24.4 g, Fiber 2.7 g, Protein 16.2 g, SaturatedFat 11.1 g, Sodium 933.3 mg, Sugar 5 g

1 prepared pie pastry, at room temperature
cooking spray
1 onion, minced
2 cloves garlic, minced
4 ounces white mushrooms, minced
6 ounces fresh spinach
1 cup milk
4 large eggs
1 tablespoon Cajun seasoning
¼ teaspoon salt
4 ounces shredded Mexican cheese blend
4 ounces feta cheese, crumbled

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



Simple Crustless Spinach and Mushroom Quiche image

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

2 tablespoons butter
2 cups sliced mushrooms
2 cups reduced-fat sour cream
4 eggs
½ cup grated Parmesan cheese
¼ cup all-purpose flour
1 tablespoon heavy whipping cream
1 teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon salt
6 drops hot pepper sauce, or more to taste
½ (10 ounce) package frozen chopped spinach, thawed and drained
2 cups shredded Cheddar cheese

SPINACH MUSHROOM QUICHE

Bisquick® Gluten Free mix crust topped with spinach and mushroom mixture for a tasty breakfast - perfect if you love French cuisine.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 1h40m

Yield 8

Number Of Ingredients 12



Spinach Mushroom Quiche image

Steps:

  • Heat oven to 425°F. In medium bowl, place Bisquick mix. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
  • Press pastry in bottom and up side of ungreased 9-inch quiche dish or glass pie plate. Bake 12 to 14 minutes or until crust just begins to brown and is set. Reduce oven temperature to 325°F.
  • Meanwhile, in 10-inch skillet, melt butter over medium heat. Cook onion and mushrooms in butter about 5 minutes, stirring occasionally, until tender. In medium bowl, beat eggs, milk and red pepper until well blended. Stir in spinach, bell pepper, mushroom mixture and cheese. Pour into partially baked crust.
  • Bake 40 to 45 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before cutting.

Nutrition Facts : Calories 260, Carbohydrate 16 g, Cholesterol 120 mg, Fat 2, Fiber 0 g, Protein 9 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 4 g, TransFat 2 g

1 cup Bisquick™ Gluten Free mix
1/3 cup plus 1 tablespoon shortening
3 to 4 tablespoons cold water
1 tablespoon butter
1 small onion, chopped (1/3 cup)
1 1/2 cups sliced fresh mushrooms (about 4 oz)
4 eggs
1 cup milk
1/8 teaspoon ground red pepper (cayenne)
3/4 cup coarsely chopped fresh spinach
1/4 cup chopped red bell pepper
1 cup gluten-free shredded Italian cheese blend (4 oz)

SPINACH MUSHROOM QUICHE

This spinach mushroom quiche is fast and easy, thanks to the crescent roll crust and soup mix 'spice packet'.

Provided by Mindy Spearman

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 55m

Yield 6

Number Of Ingredients 9



Spinach Mushroom Quiche image

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Melt margarine in a skillet over medium heat and cook mushrooms, spinach and onions for 5 minutes or until tender, stir continuously. Remove the skillet from heat.
  • In a 9 inch round pan or pie plate coated with non-stick cooking spray arrange crescent roll triangles in a circle, with narrow tips hung over the rim of the pie plate about 2 inches. Press dough onto the bottom and side of the pie plate to fill in any gaps.
  • In a medium bowl stir together the soup mix, half and half cream and eggs. Stir the cheese and cooked vegetables into the egg mixture until blended. Pour into the prepared crust. Fold the points of dough that are hanging over the edge back in over the filling.
  • Bake the quiche for 30 minutes in the preheated oven, or until a knife inserted into the center comes out clean.

Nutrition Facts : Calories 342.7 calories, Carbohydrate 22.8 g, Cholesterol 177.1 mg, Fat 21.5 g, Fiber 2.6 g, Protein 15 g, SaturatedFat 12.3 g, Sodium 704.8 mg, Sugar 2.3 g

2 tablespoons butter
2 cups fresh sliced mushrooms
2 cups torn spinach leaves
6 green onions, chopped
1 (8 ounce) package refrigerated crescent rolls
1 (1 ounce) package herb and lemon soup mix
½ cup half-and-half
4 eggs, beaten
1 cup shredded Monterey Jack cheese

SPINACH MUSHROOM QUICHE

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h40m

Yield 6 to 8 servings

Number Of Ingredients 10



Spinach Mushroom Quiche image

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.

2 tablespoons olive oil
8 ounces sliced button mushrooms
2 cloves garlic, minced
2 teaspoons chopped fresh thyme
Kosher salt and freshly ground black pepper
1 store-bought pie crust
One 10-ounce box frozen chopped spinach, thawed, drained and pressed to remove any water
6 ounces Gruyere, grated
1 1/2 cups half-and-half
8 large eggs

TRANSFORMED SPINACH MUSHROOM QUICHE

This moist vegetarian quiche is perfect for every meal. The quiche was originally a quiche Lorraine, but has since been transformed. Feel free to add sausage if you choose. I usually make 2 large pies or several small ones all at one time, freezing whatever is left over.

Provided by EMBRYOCONCEPTS

Categories     Breakfast and Brunch     Eggs     Quiche

Time 1h30m

Yield 6

Number Of Ingredients 13



Transformed Spinach Mushroom Quiche image

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.

Nutrition Facts : Calories 334.2 calories, Carbohydrate 21 g, Cholesterol 152.2 mg, Fat 21.4 g, Fiber 2.4 g, Protein 15.6 g, SaturatedFat 8.7 g, Sodium 572.1 mg, Sugar 3.9 g

1 prepared 9-inch single pie crust
4 eggs
¾ cup milk
1 tablespoon chopped fresh parsley
1 teaspoon minced garlic
½ teaspoon salt
½ teaspoon ground black pepper
⅛ teaspoon ground nutmeg
½ (10 ounce) bag fresh spinach
1 (8 ounce) package sliced fresh mushrooms
½ yellow onion, sliced
½ (4 ounce) container crumbled feta cheese
½ (8 ounce) package shredded Swiss cheese, divided

EASY SPINACH AND MUSHROOM QUICHE

Make and share this Easy Spinach and Mushroom Quiche recipe from Food.com.

Provided by Felix4067

Categories     < 60 Mins

Time 45m

Yield 6 serving(s)

Number Of Ingredients 10



Easy Spinach and Mushroom Quiche image

Steps:

  • Preheat oven to 325°F.
  • Saute mushrooms and spinach in butter or margarine.
  • Beat together milk and eggs and then add seasonings and cheese.
  • Combine the two mixtures and pour into pie shell.
  • Bake for 35 minutes.

Nutrition Facts : Calories 360.2, Fat 27.8, SaturatedFat 13, Cholesterol 138.8, Sodium 496.1, Carbohydrate 16.5, Fiber 1.3, Sugar 0.4, Protein 11.5

1/4 cup butter or 1/4 cup margarine
3/4 cup mushroom (sliced)
3/4 cup spinach (chopped)
1 cup milk
3 eggs
1 cup grated cheddar cheese
1/4 teaspoon thyme
1/4 teaspoon pepper
1/4 teaspoon salt
1 (9 inch) pie crusts

THE BEST SPINACH MUSHROOM QUICHE

Made this for Easter, and EVERYONE said it was the best quiche they had ever had. Got it off of allrecipes, and tweaked it. I use the no roll pie crust from this web site, leave it unbaked, and add the ingredients.

Provided by nickie409

Categories     Savory Pies

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 12



The Best Spinach Mushroom Quiche image

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a large dutch oven or pot, melt butter over medium heat. Saute garlic and onion in butter until lightly transparent. Add the mushrooms, and saute until they are fragrant. Add the spinach, and saute until it reduces down (about 4 minutes). Remove and reserve most of the liquid from the pan. Stir in all the italian cheese and all but 1/2 cup of the cheddar. Season with salt and pepper (make sure to taste at this point, as this is the only time you will be able to adjust the salt and pepper). Spoon mixture into pie crust.
  • In a medium bowl, whisk together eggs and milk. Pour into the pastry shell, allowing egg mixture to thoroughly combine with spinach mixture. Add in the set aside liquid if it seems too dry, and mix thouroghly.
  • Bake in preheated oven for 15 minutes. Sprinkle top with remaining Cheddar cheese, and bake an additional 35 to 40 minutes, until set in center. Allow to stand 10 minutes before serving.

Nutrition Facts : Calories 213.7, Fat 18.7, SaturatedFat 11.2, Cholesterol 108.4, Sodium 239.6, Carbohydrate 6.1, Fiber 1.5, Sugar 1.2, Protein 7

1/2 cup butter
3 garlic cloves, chopped
1 small onion, chopped
10 ounces chopped fresh spinach (can use frozen, thawed & drained)
3 1/2 ounces mushrooms, roughly chopped
3 ounces shredded Italian cheese blend (parmesan, ramano, mozzerella)
1 (8 ounce) package shredded cheddar cheese
salt and pepper
2 whole eggs
2 egg whites
1 cup milk
salt and pepper

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