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.
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
MUSHROOM CRUSTED QUICHE
Unique crust of mushrooms and crackers, with a blend of cheese's. Wonderful and flavorful, and healthy to boot! I found a recipe from Bon Appetit from 1987 and added, deleted and made it my way. It is fabulous! So much flavor and very easy to make. I can also see adding other vegetables to this and will continue to play with it,...
Provided by Deb Crane
Categories Savory Pies
Number Of Ingredients 11
Steps:
- 1. NOTE: If you chop everything with a food processor, this recipe goes very quickly! First add the saltine crackers and blend until fine crumbs. Empty the crackers from the food processor, and add the mushrooms. Empty the mushrooms into the pan with the 3 Tablespoons of butter, and add the cottage cheese, basil,garlic and pepper. (no need to clean out the food processor in between!)
- 2. Preheat oven to 350 degrees. Lightly butter a 9 inch pie plate.
- 3. Melt 3 Tablespoons of butter in a heavy skillet over medium heat. Add mushrooms and stir until tender, about 4 minutes. Remove from heat.
- 4. Add processed crackers to the mushrooms and mix well. Press into the pie plate, working the crust up the sides of the pie plate.
- 5. In the same skillet that you sauteed the mushrooms, add 1 tablespoon of butter. Add the green onions, and saute until softened, about 3 minutes. Sprinkle onions over the crust.
- 6. Add 2 cups of mozzarella cheese (or any cheese to your liking) on top of the onion layer.
- 7. Back to the food processor; combine the cottage cheese, basil,garlic and pepper. Process until creamy. Add the beaten eggs to the creamed cottage cheese mixture.
- 8. Pour cottage cheese/egg mixture over the shredded cheese layer, pouring evenly to cover the whole quiche. Sprinkle sweet paprika over the entire pie.
- 9. Bake until tester inserted in the center comes out clean, about 35 minutes. Let cool for 10 minutes before cutting and serving.
- 10. NOTES: I can see so many variations of this recipe! Use any shredded cheese you like. Also, adding different spices to the cottage cheese would change the flavor. Different crackers would make unique flavor changes as well. Perhaps even sparingly add cook vegetables in addition to the onions.....the possibilities are endless! The crust and topping are what is unique in this recipe. Play with your food and have fun! :)
MUSHROOM-CRUST QUICHE
The first time I made this Quiche was for a "Girls" weekend at the beach. I served it with a nice salad for a great light supper. Nice with a glass of wine and a crusty bread.
Provided by Marsha Gardner @mrdick1950
Number Of Ingredients 9
Steps:
- Preheat oven to 350-degrees. Grease a 9-inch pie plate.
- Saute` mushrooms in 3 tablespoons butter; stir in crackers. Press mixture into the pie pan; set aside.
- Cook onion in remaining 2 tablespoons butter. Spread onions over crust and sprinkle with cheese.
- In a blender or food processor, mix cottage cheese, eggs, and cayenne pepper until smooth. Pour mixture into the crust, and sprinkle with paprika.
- Bake for 30 minutes or until a knife inserted in the center comes out clean. Let stand 15 minutes before serving.
WILD MUSHROOM QUICHE WITH WALNUT CRUST
This quivering savory custard packed with wild mushrooms set into a sandy, walnut crust is a work of art, but requires very little skill. It relies on the earthy flavors of the best wild mushrooms you can get your hands on, and makes for a beautiful brunch served alongside a bowl of bright greens. The press-in-crust cuts the work of a good quiche in half.
Provided by Food Network Kitchen
Time 2h10m
Yield 6 to 8 servings
Number Of Ingredients 19
Steps:
- 1. 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 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.
- 2. 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, white mushrooms, and season with salt and 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.
- 3. Combine the Parmesan and Comte cheeses in a small bowl and set aside. Scatter half the mushrooms and half the cheese evenly over the crust. In a large bowl, whisk together the eggs, milk, and heavy cream 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.
- 4. 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, about 25 minutes. Garnish the quiche with the parsley. Carefully remove the springform pan ring. Cut the quiche into wedges and serve warm or at room temperature with crisp greens.
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
More about "mushroom crust quiche recipes"
SIMPLEST MUSHROOM QUICHE WITH HOMEMADE CRUST
From veenaazmanov.com
Ratings 30Calories 197 per servingCategory Breakfast, Dinner, Lunch
- In a food processor, add the flour, salt, chilled cubed butter. Pulse for 30 seconds until it resembles coarse bread crumb consistency. Pro tip - You can also do this in a bowl using a pastry blender or fork, to cut the butter into the flour. It should look like a crumbly flour-butter mixture.
- Wipe the mushrooms with a clean kitchen towel and chop them into thin slices.Pro tip - We cut thin slices so the mushroom cooks down and does not become too bulky in the quiche.
- In a mixing bowl, pour the milk and cream, stir to combine. Add the eggs and flour. Whisk well to combine. Season with salt, pepper, and nutmeg. Set it aside.
MUSHROOM-CHEDDAR QUICHE RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.3/5 (35)Total Time 1 hr 30 minsServings 1
MUSHROOM QUICHE - HOUSE OF YUMM
From houseofyumm.com
MUSHROOM QUICHE - THE LAST FOOD BLOG
From thelastfoodblog.com
SPINACH & MUSHROOM QUICHE - EATINGWELL
From eatingwell.com
EASY CHEESY CRUSTLESS MUSHROOM QUICHE RECIPE
From veenaazmanov.com
PERFECT QUICHE RECIPE (ANY FLAVOR!) - SALLY'S BAKING …
RECIPE: MUSHROOM AND GRUYèRE QUICHE | WHOLE FOODS MARKET
From wholefoodsmarket.com
VEGETARIAN QUICHE RECIPE | COZYMEAL
From cozymeal.com
EASY LOW CARB CRUSTLESS QUICHE WITH MUSHROOMS - LOW CARB MAVEN
From lowcarbmaven.com
OVER-THE-TOP MUSHROOM QUICHE RECIPE - THOMAS KELLER - FOOD
From foodandwine.com
CRUSTLESS QUICHE {EASY, HEALTHY, LOW CARB!} - THE BIG MAN'S WORLD
From thebigmansworld.com
MUSHROOM-CRUST QUICHE RECIPE - FOOD.COM
From food.com
EASY SPINACH MUSHROOM QUICHE | RUSTIC FAMILY RECIPES
From rusticfamilyrecipes.com
MUSHROOM QUICHE RECIPE - COOKIST
From cookist.com
BEST VEGAN QUICHE WITH MUSHROOM AND SPINACH - TWO SPOONS
From twospoons.ca
CARAMELIZED ONION & MUSHROOM QUICHE - EATINGWELL
From eatingwell.com
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #breakfast #eggs-dairy #vegetables #eggs #dietary #low-carb #mushrooms #low-in-something #brunch #taste-mood #savory
You'll also love