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.
CRUSTLESS MUSHROOM SPINACH TART
"No coaxing is necessary to get my husband to eat his spinach when I stir it into this tempting tart," says Mary Lopez of Willow Creek, California. "With no crust, this cheesy veggie dish is so easy to prepare. The aroma alone will be enough to bring your family to the table.
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Coat a 9-in. pie plate with cooking spray. Sprinkle bottom and sides with bread crumbs; shake out the excess. Set plate aside., In a nonstick skillet, saute mushrooms and onion in oil for 12-14 minutes or until all of the liquid has evaporated. Remove from the heat; stir in spinach., In a bowl, combine the milk, egg substitute, salt and pepper. Stir in the spinach mixture, 1 cup Mexican cheese blend and Parmesan cheese. , Pour into prepared pie plate. Bake at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. Sprinkle remaining cheese around edge of tart. Let stand for 5 minutes before slicing.
Nutrition Facts : Calories 218 calories, Fat 12g fat (5g saturated fat), Cholesterol 15mg cholesterol, Sodium 459mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 2g fiber), Protein 19g protein. Diabetic Exchanges
WILD MUSHROOM AND GRUYèRE TART WITH FRESH HERB SALAD
Provided by Suzanne Goin
Categories Mushroom Onion Appetizer Bake Sauté Dinner Lunch Ricotta Fall Tarragon Chive Sour Cream Parsley Phyllo/Puff Pastry Dough Bon Appétit Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Diabetes-Friendly
Yield Makes 6 to 8 appetizer servings
Number Of Ingredients 19
Steps:
- For tart:
- Puree ricotta in processor until smooth, about 1 minute. Add 1 yolk and 2 teaspoons oil and blend. Transfer ricotta mixture to bowl; fold in crème fraîche.
- Heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat. Add mushrooms and sauté 7 minutes. Mix in thyme. Season to taste with salt and pepper. Add butter and sauté until mushrooms are tender, about 4 minutes longer. Mix in green onions.
- Preheat oven to 400°F. Roll out puff pastry on lightly floured surface to 13x9-inch rectangle. Using sharp knife and starting 1/4 inch in from edge, cut score line around entire perimeter of dough, cutting halfway through. Brush 1/4-inch dough border with glaze. Transfer dough to ungreased heavy baking sheet. Spread ricotta mixture over dough, inside border. Top with half of mushrooms, half of Gruyère, then remaining mushrooms and Gruyère. Bake tart until crust is golden and Gruyère melts, about 25 minutes.
- Meanwhile, prepare salad:
- Toss herbs with oil and lemon juice in small bowl. Season with salt and pepper.
- Cut tart into rectangles. Transfer to plates. Garnish with herb salad.
MUSHROOM & BABY SPINACH TART
You can't have a buffet without a homemade quiche, and everyone is bound to love this vegetarian classic
Provided by James Martin
Categories Lunch, Main course
Time 1h45m
Yield Cuts into 12 slices
Number Of Ingredients 10
Steps:
- Heat oven to 190C/fan 170C/gas 5. Roll out the pastry on a lightly floured surface and use it to line a deep 22cm flan tin. Let the edges overhang, don't trim them yet. Chill in the fridge or freezer for at least 15 mins.
- Line the tart case with baking parchment and fill it with baking beans. Place on a baking tray, then bake for 15-20 mins. Remove the beans and parchment, then return to the oven for another 5 mins to cook the base. Remove, then reduce oven temperature to 160C/fan 140C/gas 3.
- Heat the oil in a large frying pan, then cook the mushrooms for 1 min. Add the spinach, then cook for 3 mins more or until wilted down. Combine the eggs with the milk and cream in a jug and season well. Build up the tart by sprinkling the cheese onto the base, then scatter over the vegetables and pour over the cream and egg mix. Sprinkle the thyme over the top, then bake for 40-45 mins or until set. Remove from the oven and allow to cool. Trim the pastry edges and serve in slices with the salads, below.
Nutrition Facts : Calories 395 calories, Fat 31 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 11 grams protein, Sodium 0.88 milligram of sodium
MUSHROOM-GRUYERE TART
The whole-wheat and olive oil crust for this savory tart is based on a recipe for crackers. The real surprise here is the addition of tahini in the crust; it makes the whole tart taste more complex. This recipe appears in our cookbook, "A New Way to Bake" (Clarkson Potter).
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes one 9 1/2-inch tart
Number Of Ingredients 15
Steps:
- Crust: Preheat oven to 425 degrees. In a large bowl, whisk together both flours and salt. Stir in tahini, oil, and 3 tablespoons water. Knead in bowl until a ball forms; add up to 1 tablespoon more water, if needed. Transfer dough to a lightly floured surface. Roll dough into a 12-inch round and fit it into a 9 1/2-inch tart pan with a removable bottom. Trim flush with rim. Prick bottom of dough all over with a fork. Bake, rotating pan halfway through, until crust is golden brown and crisp, about 35 minutes. Let cool on a wire rack.
- Filling: Reduce oven temperature to 350 degrees. In a large skillet, heat oil over medium. Add shallot, garlic, and red-pepper flakes; cook, stirring, until shallot is softened, about 4 minutes. Add mushrooms and salt. Cook until mushrooms are tender and golden brown in spots, 6 to 8 minutes. Let cool slightly.
- In a large bowl, combine cheese, eggs, parsley, and mushroom mixture. Pour filling into crust. Bake tart, rotating pan halfway through, until just set, 30 to 35 minutes. Transfer pan to a wire rack and let tart cool slightly, about 10 minutes. Top with parsley, and serve warm or at room temperature with more red-pepper flakes. (Tart can be refrigerated, covered, overnight; bring to room temperature or reheat before serving.)
GRUYERE AND MUSHROOM TARTS
Provided by Aaron McCargo Jr.
Categories appetizer
Time 40m
Yield 24 mini tarts
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees F.
- In a large saute pan over medium-high heat, add the oil. Add the garlic and saute for a few seconds. Add the mushrooms, a pinch of salt and pepper, chives, and sherry vinegar. Cook until softened and slightly crisp, about 3 minutes. Remove the mushroom mixture from the pan and add to a food processor. Pulse a few times to chop finely chop the mushrooms and reserve.
- In a large bowl, add eggs, cream, and salt and pepper, to taste. Beat well with a whisk until evenly incorporated.
- Line the muffin tins with the tart shells and divide the mushroom mixture among the shells. Cover with the egg custard and top with the cheese. Bake until the custard sets, about 22 minutes. Remove from the oven to a serving tray and serve.
MUSHROOM TART WITH SPINACH AND GRUYERE
Make and share this Mushroom Tart With Spinach and Gruyere recipe from Food.com.
Provided by CarBroker
Categories Savory Pies
Time 35m
Yield 1 Tart, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 100°C.
- In a food processor place flour, butter and salt and process until the mixture resembles bread crumbs.
- Add water and continue to process until dough forms a ball.
- Turn off processor and remove dough.
- Cut dough into 4 pieces, cling wrap and refrigerate for ½ an hour - 1 hour.
- Remove dough from refrigerator and place on lightly floured work surface using a rolling pin roll each ball to 0.5 cm thick.
- Grease individual tart tins with a little butter and line tins with pastry.
- Place grease proof paper over pastry and weigh the paper down with beans or rice.
- Place tart tins on a sheet tray and bake in the oven for 15 minutes.
- Remove the weights (i.e. beans or rice) and paper and cook for further 10-15 minutes.
- Place a medium sized sauté pan over a medium to high heat and drizzle a little olive oil and add shallots and mushrooms and sauté for 1-2 minutes.
- Add spinach and continue to sauté for further 1-2 minutes.
- Once spinach has wilted and mushrooms are soft remove from heat and allow to cool.
- Divide spinach, mushrooms, and cheese between the tarts.
- In a separate bowl combine eggs and cream and whisk gently with a fork.
- Pour over egg and cream mixture (be careful not to overfill) and return tray to oven.
- Bake for 15-20 minutes or until just set.
- When removing tarts from oven allow to cool for 5 minutes before unmolding.
- Cut into quarters and arrange on a serving dish.
Nutrition Facts : Calories 373.6, Fat 27.6, SaturatedFat 16.3, Cholesterol 183.2, Sodium 141.5, Carbohydrate 21, Fiber 1.1, Sugar 0.7, Protein 11.2
MUSHROOM AND SPINACH TART WITH CRACKER CRUST
I enjoy flaky pie crust but sometimes I need a little change. The crust is made of whole wheat flour, flax seeds, and poppy seeds, which adds a nice crunch to the creamy spinach and mushroom filling.
Provided by kuratenko
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 1h35m
Yield 8
Number Of Ingredients 17
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Combine whole wheat flour, all-purpose flour, flax seeds, poppy seeds, and salt in a medium bowl. Rub in olive oil. Add enough water to make a pliable dough.
- Roll out dough on a floured surface and press into an 11-inch tart pan. Poke holes all over with a fork.
- Bake in the preheated oven until the surface of the crust looks dry, about 15 minutes.
- Meanwhile, bring a small pot of water to a boil. Add spinach and cook until wilted, 2 to 3 minutes. Drain and cool until easily handled; squeeze out all water and chop.
- Heat oil in a large skillet and fry onion for 3 minutes. Add mushrooms and continue sauteeing until tender, about 5 minutes. Transfer to a bowl. Mix in spinach, sour cream, feta cheese, egg, marjoram, salt, and pepper. Spread the filling over the prebaked tart crust.
- Reduce the oven temperature to 350 degrees F (175 degrees C).
- Bake tart until the center is set, about 50 minutes.
Nutrition Facts : Calories 194.4 calories, Carbohydrate 17 g, Cholesterol 42.1 mg, Fat 11.8 g, Fiber 2.6 g, Protein 6.9 g, SaturatedFat 5.2 g, Sodium 594 mg, Sugar 2.1 g
MUSHROOM ONION GRUYERE TART
This recipe was based off recipe #448821 by Demelza, which my family fell in love with after I adopted her in the PAC game. Since we love mushrooms and onions I decided to create a tart with her basic recipe idea as a starting point.
Provided by AcadiaTwo
Categories Onions
Time 1h10m
Yield 1 tart, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees F.
- Line a cookie sheet with a sheet of bakers parchment paper.
- Place a sheet of puffed pastry flat on parchment.
- In skillet over medium low heat add olive oil and butter.
- Saute onion for 15 minutes or until translucent. Stir frequently.
- Add mushrooms to skillet .
- Saute until tender about 15 minutes. Stir frequently.
- Add salt and pepper to mushroom onion mixture (to taste).
- Remove from heat and set aside.
- Mix egg and milk together with a whisk until well blended.
- Paint the puffed pastry with the honey mustard leaving a 1/2 inch border.
- Add the mushroom onion mixture on top of the mustard leaving about a 1/2 inch border.
- Sprinkle the cheese on top of the mushroom onion mixture.
- Paint the border of the puffed pastry dough with egg wash (Discard leftover egg wash).
- Place tart in oven and bake for 15-20 minutes until pastry has puffed up and browned.
- Enjoy!
Nutrition Facts : Calories 366.9, Fat 25.9, SaturatedFat 8.3, Cholesterol 51.3, Sodium 226.8, Carbohydrate 24.3, Fiber 1.7, Sugar 3.6, Protein 10.8
More about "mushroom tart with spinach and gruyere recipes"
BACON, EGG AND MUSHROOM TART - RECIPETIN EATS
From recipetineats.com
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
AFELIA’S SPINACH MUSHROOM SAVOURY TARTS
From afeliaskitchen.com
CARAMELIZED ONION, MUSHROOM & GRUYERE TARTLETS
From browneyedbaker.com
MUSHROOM AND GRUYèRE TART RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
GARLIC MUSHROOM & SPINACH PUFF PASTRY TART | TINNED …
From tinnedtomatoes.com
MUSHROOM, SPINACH AND GRUYERE TARTS - MOUTHWATERING MUNCHIES
From mouthwateringmunchies.com
Estimated Reading Time 1 min
MUSHROOM, SPINACH AND GRUYERE TART - THE MAGIC ROUNDABOUT
From heyjudetheblog.com
Estimated Reading Time 1 min
MUSHROOM-GRUYERE TART - PHILLIPS GOURMET MUSHROOMS
From phillipsgourmet.com
HERBED MUSHROOM TARTS WITH GRUYERE - FARM FLAVOR RECIPE
From farmflavor.com
SPINACH AND GRUYERE TART - THE ENGLISH KITCHEN
From theenglishkitchen.co
SPINACH MUSHROOM QUICHE - IF YOU GIVE A BLONDE A KITCHEN
From ifyougiveablondeakitchen.com
MUSHROOM TART - LITTLE SUNNY KITCHEN
From littlesunnykitchen.com
MUSHROOM TART WITH SPINACH AND GRUYERE - LIFESTYLE
From lifestylefood.com.au
MUSHROOM AND GRUYERE TART - FOX AND BRIAR
From foxandbriar.com
MUSHROOM GRUYERE TART RECIPE | SIDECHEF
From sidechef.com
GRUYERE MUSHROOM PUFF PASTRY TART - DARLING DOWN SOUTH
From darlingdownsouth.com
MUSHROOM GALETTE RECIPE (SAVORY MUSHROOM TART) - MON PETIT …
From monpetitfour.com
CARAMELIZED ONION TART WITH SPINACH AND GRUYERE | GOOD. FOOD.
From goodfoodstories.com
SPINACH AND GRUYèRE TARTS RECIPE | MYRECIPES
From myrecipes.com
SPINACH & GRUYèRE TART IN A THREE-PEPPER CRUST RECIPE | MYRECIPES
From myrecipes.com
MUSHROOM TART WITH SPINACH AND GRUYERE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
MUSHROOM TART WITH SPINACH AND GRUYERE BEST RECIPES
From findrecipes.info
SPINACH MUSHROOM GRUYERE QUICHE RECIPES ALL YOU NEED IS …
From stevehacks.com
MUSHROOM AND GRUYèRE TART - EASY CHEESY VEGETARIAN
From easycheesyvegetarian.com
MUSHROOM GRUYERE TARTLETS RECIPE | THE RUSTIC FOODIE®
From therusticfoodie.com
PUFF PASTRY MUSHROOM TART - EVERYDAY DELICIOUS
From everyday-delicious.com
CARAMELIZED MUSHROOM PUFF PASTRY TARTS WITH GRUYERE
From barleyandsage.com
MUSHROOM, LEEK AND GRUYERE TART - MUSHROOMS CANADA
From mushrooms.ca
15 DELICIOUS VEGETARIAN MUSHROOM, LEEK & SPINACH TART RECIPES
From addictedtoveggies.com
MUSHROOM, BUTTERNUT SQUASH & GRUYèRE TART - FOOD & WINE
From foodandwine.com
MUSHROOM AND SPINACH TART | GIANT EAGLE
From gianteagle.com
SPINACH MUSHROOM TART RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
MUSHROOM, RAMP, AND SPINACH TART RECIPE - RECIPES.NET
From recipes.net
WILD MUSHROOM, LEEK AND GRUYèRE QUICHE - CANADIAN LIVING
From canadianliving.com
SIMPLE MUSHROOM AND GRUYERE TART - THE TURQUOISE TABLE
From theturquoisetable.com
You'll also love