Mushroom Swiss Cheese Quiche Recipes

Steps:

• Cover bottom of crust with swiss cheese.
• In a frying pan, melt butter and saute onions until soft and translucent.
• Add mushrooms, a dash or two of thyme and salt and pepper to taste and saute for 5 more minutes or until cooked through.
• Spoon veggies over cheese in pie crust.
• In a medium bowl, beat all of the custard ingredients together until thoroughly mixed.
• Pour custard over mushroom layer until pie is full (there might be some left over).
• Sprinkle paprika over the top and cook in a 375* oven for 40-45 minutes.

Steps:

• Heat olive oil in a skillet over medium heat; cook and stir asparagus until slightly tender, 5 to 10 minutes.
• Preheat oven to 375 degrees F (190 degrees C). Press pie pastry into a 10-inch deep-dish pie pan.
• Combine asparagus, eggs, milk, half-and-half, French-fried onions, Swiss cheese, Cheddar cheese, and green onion in a bowl. Pour into prepared pie pastry.
• Bake in the preheated oven until center of quiche is set and a knife inserted in the middle comes out clean, about 45 minutes. Allow to stand for 10 minutes before serving.

Steps:

• Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Line unpricked pastry with a double thickness of foil. Fill with pie weights. Bake until light golden brown, 15-20 minutes. Remove foil and weights; bake until golden brown, 3-5 minutes. Cool. Reduce oven setting to 350°., In a large bowl, whisk eggs, milk, Worcestershire sauce, salt and cayenne. Stir in broccoli, mushrooms and green onions. Sprinkle cheese over crust; pour egg mixture over cheese. Bake 60-65 minutes or until a knife inserted in the center comes out clean. Freeze option: Securely wrap baked and cooled quiche in plastic wrap and foil; freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Unwrap quiche; reheat in oven until heated through and a thermometer inserted in center reads 165°.

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.

Steps:

• Line the quiche dish or 9" pie dish with the pastry crust and crimp the edges. Line inside with a sheet of foil. Fill the crust with uncooked dry beans or pie weights and bake at 400 degrees for 7 minutes. Remove from oven, take out the weights by carefully pulling up the foil, and prick the bottom of the crust with a fork. Continue baking 5 more minutes--the crust should be partially baked, not brown. Let cool. Reduce the oven temperature to 375.
• Make the custard by combining the eggs, cream, wine, salt, pepper, and nutmeg. Whisk until blended and set aside.
• Heat butter in a saute pan and add the onions and mushrooms, and a pinch of salt to draw out flavor. Cook only until soft and golden (not browned), about 5 minutes.
• Spread the onions and mushrooms in the partially baked pie shell and sprinkle with the swiss cheese. Cover with custard mixture.
• Bake at 375 for 40 minutes, until puffed and golden. Remove from oven and allow to sit for 15 minutes before cutting.
• Note: I have tried this without the white wine and it does not turn out as well, so don't leave it out. Also, if you have fresh herbs on hand, you can sprinkle those on top before baking or at the table when serving.

Steps:

• Preheat oven to 375.
• Melt butter in small pan. Add onions & saute over medium heat. When they begin to soften, add mushrooms, salt, pepper & thyme. Saute 5 minutes more and remove from heat.
• Combine eggs, milk, Tabasco, and flour in a blender or food processer.
• Spread cheese over bottom of pie crust, and spread onion/mushroom mixture on top. Pour egg mixture over that and top with tomato slices. Sprinkle with paprika.
• Bake for 35-45 minutes, until solid in center. Test by inserting a knife in the center. If it comes out clean, the quiche is done.

Steps:

• For Pastry: Sift together the flour and salt.
• Using a pastry blender, cut the shortening in until mixture resembles cornmeal.
• Slowly sprinkle ice water over the top, while tossing the mixture up from the bottom of the bowl with a fork.
• Gather the dough into a ball, using only enough water to hold the ball together.
• Wrap ball in waxed paper and refrigerate for 20 minutes.
• Remove from fridge and roll out into a circle which is 2 inches larger than the diameter of the pie pan being used.
• Put dough into pan.
• Place a piece of aluminum foil on the bottom and up the sides of the pie pan.
• Fill with dry beans (this will stop the pastry from puffing up during baking).
• Bake in preheated 450F degree oven, on lowest rack, for 12 minutes.
• Take from oven and remove beans and foil (be careful, they will be hot).
• Meanwhile, prepare filling: Melt butter, add onions and cook for 1 minute.
• Stir in mushrooms, 1 tsp salt and lemon juice.
• Cook, stirring occasionally, until mushrooms are done and all the liquid has evaporated.
• Continue frying the mushrooms in the butter for about 1 minute.
• In a large bowl, beat the eggs and cream together.
• Add the remaining salt, pepper and nutmeg.
• Stir in the mushrooms.
• Pour into prepared pastry shell, sprinkle with swiss cheese and dot with softened butter.
• Bake in preheated 350F degree oven for 35 minutes or until quiche is puffy and browned, and a knife inserted into center comes out clean.
• Let sit for 10 minutes before serving.

Steps:

• Prepare crust: Cut together flour and butter until uniformly blended. (food processor works well for this) Add about 3 Tbl. cold buttermilk (or water) and blend until mixture holds together. Wrap and chill for 1 hour. Roll out dough and cover pie pan. Cover crust with grated Swiss cheese. Saute onion and mushrooms with butter, salt, pepper and dash of thyme. Cover cheese with mushroom mixture. Make a custard: Beat together eggs, milk, flour, salt and dry mustard. Pour over mushroom layer. Sprinkle with paprika. Bake at 375 degrees 40-45 minutes, or until solid in the center when jiggled. Let set until firm....10 - 15 minutes, before cutting. Variations: Substitute cheddar for Swiss cheese. Use tomato slices to cover cheese and or cooked bacon. Substitute scallions for onion. Add 1 tsp. horseradish.

Steps:

• Make the crust: Pulse butter, flour, and 1 teaspoon salt in a food processor until it resembles coarse meal with some large pieces. Whisk together egg, yolk, and water. Pulse flour mixture, drizzling with egg mixture, until dough forms. Turn out dough onto plastic wrap; shape into a rectangle, and wrap. Refrigerate until firm, at least 1 hour.
• Roll out dough to a 14-by-21-inch rectangle on a lightly floured surface. Refrigerate until firm, about 15 minutes. Coat a rimmed baking sheet with cooking spray. Fit dough into sheet. Fold excess under, and pinch to form a crust that comes 1/2 inch above rim. Freeze until firm, about 30 minutes.
• Preheat oven to 375 degrees, with 1 rack in middle position and 1 rack in the lower third. Line dough with parchment, pressing flush and leaving a 2-inch overhang on all sides. Top with dried beans or pie weights. Fold parchment over crust edges. Bake on lower rack, rotating halfway through, for 40 minutes. Remove beans and parchment. Bake until golden brown and crisp, 15 to 17 minutes more. Let cool slightly on a wire rack.
• Reduce oven temperature to 325 degrees. Make the filling: Heat 2 tablespoons butter in a large skillet over high heat. Cook mushrooms until tender, about 8 minutes (adjust heat if needed). Season with 1/2 teaspoon salt and some pepper; transfer to a bowl.
• Let skillet cool. Add remaining tablespoon butter. Cook garlic over low heat, stirring often, until fragrant, about 1 minute. Stir in chard; season with 1/2 teaspoon salt and some pepper. Cook, covered, stirring occasionally, until tender, about 6 minutes. Raise heat to high. Cook until liquid evaporates. Toss chard with mushrooms. Let cool slightly.
• Whisk eggs with half-and-half and 2 teaspoons salt in a bowl. Sprinkle 1 1/4 cups cheese onto tart crust. Spread mushroom-chard mixture over top. Sprinkle with remaining 1 1/4 cups cheese. Slowly and evenly pour custard over cheese and vegetables. (It should come no higher than 1/4 inch from the top of crust; discard extra.) Bake on middle rack, rotating halfway through, until custard is just set, 35 to 45 minutes. Let stand on a wire rack for 15 minutes. Cut into squares. Serve immediately.

Steps:

• Drain the spinach very, very well. I squeeze it and them roll it in paper towels to get all liquid out - otherwise, a soggy pie.
• Place spinach in pie shell.
• Top spinach with mushrooms.
• Sprinkle nutmeg over mushroom.
• Top mushrooms with cheese.
• Beat eggs well and add half and half, salt and pepper.
• Pour egg mixture over cheese, being careful not to let it run over edges of the pie. I use the tip of a knife to move the cheese a bit so that the egg mixture can get through to the bottom of the pie.
• Bake at 350F for 45-50 minutes. Top will be lightly browned and it won't look wet. Let it sit for about 10 minutes before cutting and serving.

Steps:

• Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 425° for 10 minutes or until edges begin to brown. Remove foil; set the crust aside. , In a skillet, saute mushrooms in butter. Remove with a slotted spoon; set aside. In a bowl, toss cheese with flour; add eggs, milk, savory, salt and pepper. Stir in mushrooms. Pour into crust. Bake at 350° for 1 hour or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.