Crustless Herb And Mushroom Quiche Recipes

Steps:

• Preheat oven to 350 degrees F. Cook the bacon in a medium skillet, over medium-high heat until just crisp. Transfer to paper towels to drain. Discard all but 2 tablespoons of the fat in the pan. Add 2 tablespoons butter, the mushrooms and 1/2 teaspoon salt. Cook, stirring over medium heat, until the mushroom juices evaporate, about 7 to 10 minutes. Add the shallots and cook until tender and mushrooms are golden, about 3 minutes more. Add the garlic and parsley. Remove from heat, cool slightly.
• Brush a 9-inch glass or ceramic pie pan with the remaining butter and sprinkle evenly with the grated Parmesan. Place pan on a baking sheet. Scatter half the Gruyere into the pan and crumble the bacon on top. Add 3/4 of the mushrooms, then the remaining cheese.
• Whisk the half-and-half, eggs and yolks in large glass measuring cup. Season with salt, pepper, and nutmeg to taste. Pour the custard over the fillings. Top with remaining mushroom mixture and sprinkle with chives.
• Bake until the quiche is just set in the center, about 40 to 50 minutes. Cool completely on a rack before serving.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 9-inch pie plate with cooking spray.
• Melt butter in a medium cast iron skillet over medium heat. Add onion; cook and stir until softened and translucent, about 5 minutes. Stir in cherry tomatoes until slightly softened, about 3 minutes. Add mushrooms and cook until tender, about 3 minutes. Mix in spinach; cook for 1 minute more.
• Whisk cream, eggs, salt, pepper, and nutmeg together in a bowl.
• Spread 1/2 of the Gouda cheese in the prepared pie plate and top with spinach mixture. Cover with egg mixture and sprinkle the remaining Gouda cheese on top.
• Bake in the preheated oven until eggs are set and top is golden, about 25 minutes.

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:

• 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:

• 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.

Steps:

• Preheat oven to 350°.
• Sauté mushrooms in butter.
• Remove w/ slotted spoon to paper towels and blotdry thoroughly.
• Beat eggs w/ sour cream, cottage cheese, Parmesan, flour and seasonings.
• Drain crab and blot dry with paper towels.
• Fold mushrooms, crab and Monterey Jack into egg mixture.
• Spread into (ungreased) 10" Pyrex pie plate.
• Bake 45 minutes, or until knife inserted in center comes out clean.

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 350°F Spray an 9-inch springform pan with vegetable spray.
• Wash spinash and shake off excess water. In the water clinging to the leaves, cook the spinach over high heat just until it wilts. Squeeze out excess moisture, chop and set aside.
• In large nonstick skillet, heat oil over medium heat; add garlic, onions and mushrooms and cook for 5 minutes or until softened. Remove from heat and add chopped spinach, ricotta, cottage, Cheddar and Parmesan cheeses, whole egg, egg white, dill and pepper; mix well.
• Pour into prepared pan and bake for 35 to 40 minutes or until knife inserted in center comes out clean.

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.