Delicious Basil Mushroom Quiche Recipes

Steps:

• In a large skillet, melt butter and add the garlic. Over medium heat saute garlic until soft and golden, stirring occasionally.
• Turning heat to medium high, add the mushrooms and continue to sauté and stir until softened.
• Add the salt, black pepper, cayenne, parsley and basil to mushrooms and garlic. Stirring constantly, continue to cook for 1-2 minutes or until well combined. Serve immediately with assorted crusty breads.

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:

• Preheat the oven to 350 degrees F. Coat a 9-inch deep-sided pie pan with nonstick cooking spray. Evenly sprinkle 2 tablespoons of the breadcrumbs into the pan.
• Heat the oil in a large nonstick skillet over medium-low heat. Add the onion and 1/8 teaspoon salt and cover the skillet. Cook, stirring occasionally, until the onions soften without color, about 15 minutes. Stir in the chopped tomatoes and cook for 1 minute. Transfer to a medium bowl and set aside.
• Meanwhile, add the eggs, egg whites, ricotta, milk, the remaining 1/3 cup breadcrumbs and 3/4 teaspoon salt to a blender until well combined and smooth. Stir in the sliced basil and the onion-tomato mixture.
• Pour the egg mixture into the prepared pie pan. Sprinkle with the mozzarella. Arrange the sliced tomatoes in an overlapping style around the top.
• Bake until the eggs are set and the cheese is lightly browned, about 35 minutes. Let stand for 10 minutes to complete the cooking process. Garnish with the fresh basil sprig. Slice into 4 wedges with a sharp knife and serve.

Steps:

• Unfold pie crust and smooth into 9-inch pie pan, crimp or flute edges. Set aside. Saute the onions and garlic in olive oil until tender and lightly golden. Add the basil and the salt. Saute for about 3-5 more minutes and then set aside. If the pan is fairly dry, add about a teaspoon of olive oil and throw the mushrooms in on low heat. Saute mushrooms until slightly tender. [personal taste] Preheat the oven to 350 (my oven tends to run a little hot, 350 works perfect, 375 browns the quiche too much.) Thoroughly mix the eggs, milk, mustard, and flour and set aside. Combine all the grated cheeses. Sprinkle half of the cheese into the pie shell. Spread the sauteed onions over the cheese. Scatter on the olives and the sauteed mushrooms. Pour the egg-milk mixture into the pie. Cover with the remaining cheese and arrange the tomato slices attractively on top. Bake 38-40 minutes (again, in my oven that's all it takes, the first time you make it... at about 35 minutes start peeking at it occasionally to make sure it's not browning too much) or until the custard is set. Now, scoop the dog toys off the table, throw a diet coke on ice, hit the campy Italian music in the cd player and try to convince the man in your life that "Real men do SO eat quiche!"'

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Bake pie shell in preheated oven for 8 minutes.
• Meanwhile, heat olive oil in a large skillet over medium heat. Saute onion until soft; remove from skillet. Sprinkle tomato slices with flour and basil, then saute 1 minute on each side. In a small bowl, whisk together eggs and milk. season with salt and pepper.
• Spread 1 cup shredded cheese in the bottom of pie crust. Layer onions over cheese, and top with tomatoes. Cover with egg mixture. sprinkle top with remaining 1/2 cup shredded cheese.
• Bake in preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake for 15 to 20 minutes, or until filling is puffed and golden brown. Serve warm.

Steps:

• Preheat oven to 375°F.
• Sprinkle bottom of pastry-lined quiche/tart pan or pie plate with 1 tbsp dry breadcrumbs (this will absorb any excess moisture).
• Place bacon in a large skillet; cook over medium high heat until evenly brown; remove with slotted spoon and drain on paper toweling; set aside.
• With 2 tbsp of the bacon fat, sauté onion and mushrooms until all the liquid released by the mushrooms has evaporated; add spinach and cook 1-2 minutes, just until spinach wilts; add reserved bacon, coriander and nutmeg and season lightly (remember there will be salt in the cheese); place in pastry and top with 1 1/2 cups cheddar cheese.
• Beat together cream cheese, eggs and milk; season to taste; carefully pour over quiche and gently shake quiche to distribute custard.
• Bake in preheated oven for 40-50 minutes, or until quiche is golden-brown, sprinkling with 1/2 cup of cheese 10 minutes before quiche is done (put the quiche directly on the oven floor for the last 10-15 minutes of baking to crisp up the crust); cool for 10-15 minutes before serving.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Bake pie crust in preheated oven until firm, about 8 minutes. Remove crust from oven and set aside. Reduce oven heat to 350 degrees F (175 degrees C).
• Heat olive oil in a large skillet over medium heat. Cook and stir onion, green bell pepper, mushrooms, and zucchini in hot oil until soft, 5 to 7 minutes. Remove vegetables from skillet and set aside.
• Sprinkle tomato slices with flour and basil; cook in the skillet for 1 minute per side.
• Whisk eggs, milk, salt, and pepper together in a small bowl.
• Spread 1 cup Colby-Monterey Jack cheese in the bottom of pie crust. Layer vegetable mixture over the cheese and top with the tomatoes. Pour egg mixture into pie shell. Sprinkle remaining 1/2 cup cheese atop the quiche.
• Bake in preheated oven until a knife inserted near the center comes out clean, 40 to 45 minutes. Cool 5 minutes before serving.

Steps:

• Heat oven to 400°F.
• Pre-bake the pie shell for 5 minutes. After you have removed the shell from the oven, lower the oven heat to 350°F.
• While the crust is pre-baking, mix the ham, cheese, and basil and set aside.
• Spread mustard on the bottom of the pie crust. Sprinkle with ham-cheese mixture.
• Beat eggs, cream, and pepper well. Pour over the ham and cheese in the pie crust. Sprinkle with Parmesan.
• Bake for 30-35 minutes, until set and lightly browned.

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.