SPINACH QUICHE
Let me start by saying that I devised this recipe myself, and I just sort of add 'this and that.' This recipe is VERY forgiving, so you can add or remove ingredients according to your taste!
Provided by Bailey
Categories Breakfast and Brunch Eggs
Time 1h
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a medium skillet, melt butter over medium heat. Saute garlic and onion in butter until lightly browned, about 7 minutes. Stir in spinach, mushrooms, feta and 1/2 cup Cheddar cheese. Season with salt and pepper. Spoon mixture into pie crust.
- In a medium bowl, whisk together eggs and milk. Season with salt and pepper. Pour into the pastry shell, allowing egg mixture to thoroughly combine with spinach mixture.
- Bake in preheated oven for 15 minutes. Sprinkle top with remaining Cheddar cheese, and bake an additional 35 to 40 minutes, until set in center. Allow to stand 10 minutes before serving.
Nutrition Facts : Calories 612.6 calories, Carbohydrate 23.9 g, Cholesterol 232 mg, Fat 48.2 g, Fiber 2.8 g, Protein 22.9 g, SaturatedFat 26.6 g, Sodium 1155.1 mg, Sugar 6 g
SPINACH AND MUSHROOM QUICHE WITH BUTTERY CRUST FROM SCRATCH
This recipe combines instructions for a buttery crust (adapted from New York Times Cooking) with a classic vegetable quiche recipe. The Gruyere cheese provides such a rich flavor that I don't recommend substituting with anything else.
Provided by Late Night Gourmet
Categories Spinach
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Place flour in food processor. If using unsalted butter, add 1/4 teaspoon of kosher salt and blend together. Cut butter in 1/4 inch chunks and pulse in food processor a few times. Add water one tablespoon at a time and pulse until the mixture starts to come together. NOTE: this won't come together the same way as dough in a mixer will; it will have to be combined by hand in the next step.
- Turn out contents of food processor on a lightly floured surface. Combine the wet and dry components until a dough is formed. Knead to ensure that all the dry parts are absorbed. Roll into a ball, then flatten out. Wrap in plastic wrap and place in refrigerator to rest for at least 15 minutes.
- While the dough is resting, clean out food processor, then combine half-and-half with beaten eggs, salt, and pepper. Blend thoroughly. Chop spinach, slice mushrooms, and grate cheese and set aside for later.
- Preheat oven to 375 degrees F.
- Remove dough from refrigerator and place on lightly floured wax paper or a Silpat. Roll the dough out using a rolling pin until it's larger than the diameter of the pie pan you're using.
- Lift sheet of wax paper or Silpat with the dough, and flip over on top of pie pan. If using a ceramic pan with a ridge on it, make sure the dough is stretched out to cover the ridge. Flatten out dough to make sure there are no air pockets. Try to make the dough as even in thickness as possible.
- Layer spianch, mushrooms, and cheese on the bottom of the pie crust. Pour egg mixture into the crust evenly, making sure to push any cheese down below the surface. If using a ceramic pan with a ridge on it, wrap with aluminum foil or use crust protectors to avoid burining.
- Bake for 45 minutes or until the egg is set. Cut into 8 even slices.
Nutrition Facts : Calories 462.5, Fat 35.3, SaturatedFat 20.5, Cholesterol 216.1, Sodium 620.1, Carbohydrate 19.5, Fiber 1.6, Sugar 1.1, Protein 17.2
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.
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SPINACH MUSHROOM QUICHE • CRAVING SOME CREATIVITY
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Ratings 12Category BreakfastCuisine AmericanTotal Time 1 hr
- Melt butter in a large skillet over medium-high heat. Add onions, and cook, stirring until translucent but not brown. Add mushrooms and cook, stirring often until mushrooms release their liquid, and the liquid evaporates. The mushrooms should be a dark golden brown, about 8-10 minutes. Stir in the spinach, and cook for about a minute until the spinach wilts.
- In a medium mixing bowl, whisk together milk, cream, eggs, and egg yolk. Season with salt and pepper to taste.
- In the pie crust, sprinkle half of the cheese evenly over the bottom of the crust. Sprinkle with vegetable mixture, and then top with the remaining cheese. Pour the egg mixture over the cheese.
CHEESY SPINACH MUSHROOM QUICHE - LITTLE SPICE JAR
From littlespicejar.com
Reviews 4Estimated Reading Time 6 minsServings 8Total Time 1 hr 5 mins
- For the pie crust:Combine the flour, sugar and salt. Cut the butter into the flour mixture using a potato masher, pastry cutter, a fork, or your fingers. Break the butter down into pea sized or oatmeal like flakes. Add 2 tablespoons of the butter milk and using a fork continue to form a dough. Add more buttermilk until the dough starts to clump. You may not need the entire amount of buttermilk. Dump the dough out onto a flour service. Continue to work the dough until a ball forms. It should not me sticky. Wrap the dough in plastic wrap and refrigerate for at least an hour. 2 is ideal. Dough can be made and left in the refrigerator for up to 24 hours ahead of time.
- For the quiche: Place a rack in the center of the oven and preheat the oven to 350 degrees F. Thaw the spinach according the package directions in the microwave. Let the spinach drain in a fine metal strainer while preparing the quiche.
- Heat the olive oil and butter in a skillet on medium heat. Sautee the onions and mushroom for 8 minutes or until they release all the moisture and start to brown. Add the garlic and continue to cook for another 2 minutes. Add the nutmeg, red pepper flakes and season with salt and pepper. Remove from heat. On a well-floured surface, roll out the chilled pie dough. Turn the dough about a quarter turn after every few rolls until you have a circle thats about 12 inch in diameter. Carefully place the dough into a 9-inch pie dish. Tuck the dough in with your fingers making sure its placed neatly in the dish. With a sharp knife, trim the extra overhang of crust. Discard. Pre-bake crust for 8 minutes.
- While pie crust is baking, whisk together the eggs, half and half, milk, and parmesan. Season the egg mixture with salt and pepper. Blot and squeeze all the water out of the strained spinach into a kitchen towel. Make sure to remove all water from the spinach. Remove the pie crust from the oven after 8 minutes. Spread the spinach evenly into the base of the pie crust. Add the mushroom mixture. Sprinkle the shredded cheese over the top and pour the egg mixture over the other ingredients. Sprinkle with fresh cracked pepper if desired.
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