TRANSFORMED SPINACH MUSHROOM QUICHE
This moist vegetarian quiche is perfect for every meal. The quiche was originally a quiche Lorraine, but has since been transformed. Feel free to add sausage if you choose. I usually make 2 large pies or several small ones all at one time, freezing whatever is left over.
Provided by EMBRYOCONCEPTS
Categories Breakfast and Brunch Eggs Quiche
Time 1h30m
Yield 6
Number Of Ingredients 13
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.
Nutrition Facts : Calories 334.2 calories, Carbohydrate 21 g, Cholesterol 152.2 mg, Fat 21.4 g, Fiber 2.4 g, Protein 15.6 g, SaturatedFat 8.7 g, Sodium 572.1 mg, Sugar 3.9 g
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.
SPINACH MUSHROOM CHEESY QUICHE
Make and share this Spinach Mushroom Cheesy Quiche recipe from Food.com.
Provided by JuliaTN
Categories Savory Pies
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Heat olive oil in a saute pan, toss spinach until it cooks down.
- Combine fresh garlic, onions, milk, eggs & grated cheese.
- Mix parmesan and garlic powder together (do not combine with other ingredients).
- Spread spinach out in the pie crust.
- Pour egg mixture into crust.
- Arrange mushrooms and feta over the top
- Sprinkle with parmesan/garlic mixture.
- Bake for one hour at 350.
Nutrition Facts : Calories 526.7, Fat 36.5, SaturatedFat 15.2, Cholesterol 236.6, Sodium 750.1, Carbohydrate 27.2, Fiber 2.6, Sugar 1.8, Protein 22.9
CHEESY SPINACH (OR SWISS CHARD) AND MUSHROOM QUICHE
This quiche is easy to make and really tasty. You can use any kind of cheese combination. Grate the cheese on the large holes of the grater. This is a great way to use up bits and pieces of left over cheese. I usually make this after a party, when I have lots of kinds of left over cheese that may not get used up otherwise. I have even used Parmesan and feta mixed with other cheeses and it always tastes great. Try whisking in 1 1/2 tsp of dijon mustard with the half and half or milk for a little more flavor. I have subsequently made this with 1 bunch of well sauteed, chopped, swiss chard and 1/2 onion, finely diced. I sauteed them in 3 tbsp butter for 15 minutes over med heat, and used 1 1/2 c. of the cooked chard and onion instead of the spinach. Everything else remains the same. It was really, really good.
Provided by Pesto lover
Categories < 4 Hours
Time 1h5m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 189, Fat 12.8, SaturatedFat 4.6, Cholesterol 121.6, Sodium 268.8, Carbohydrate 11, Fiber 1.4, Sugar 1.4, Protein 8.3
SPLENDID SPINACH AND MUSHROOM QUICHE
I love quiche! Had some things that needed to be used, threw them all together, and came up with this wonderfully flavorful and healthy quiche.
Provided by Becky Carroll
Categories Breakfast and Brunch Eggs Quiche
Time 1h5m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line a pie plate with prepared pie pastry.
- Spray a large skillet with cooking spray and heat over medium heat. Cook and stir onion and garlic in hot skillet until onion is tender, 4 to 6 minutes.
- Stir mushrooms into onion mixture; cook and stir until mushrooms reduce in size and soften, 5 to 10 minutes. Add spinach to vegetable mixture; cook and stir until spinach wilts, 2 to 4 minutes. Remove from heat.
- Beat milk, eggs, Cajun seasoning, and salt together in a bowl.
- Spread vegetable mixture out into prepared pie plate; sprinkle Mexican cheese blend over vegetable mixture. Pour egg mixture over cheese and sprinkle feta cheese over the top.
- Bake in the preheated oven until quiche is set, 30 to 40 minutes.
Nutrition Facts : Calories 372.6 calories, Carbohydrate 23.3 g, Cholesterol 162.1 mg, Fat 24.4 g, Fiber 2.7 g, Protein 16.2 g, SaturatedFat 11.1 g, Sodium 933.3 mg, Sugar 5 g
THE BEST SPINACH MUSHROOM QUICHE
Made this for Easter, and EVERYONE said it was the best quiche they had ever had. Got it off of allrecipes, and tweaked it. I use the no roll pie crust from this web site, leave it unbaked, and add the ingredients.
Provided by nickie409
Categories Savory Pies
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a large dutch oven or pot, melt butter over medium heat. Saute garlic and onion in butter until lightly transparent. Add the mushrooms, and saute until they are fragrant. Add the spinach, and saute until it reduces down (about 4 minutes). Remove and reserve most of the liquid from the pan. Stir in all the italian cheese and all but 1/2 cup of the cheddar. Season with salt and pepper (make sure to taste at this point, as this is the only time you will be able to adjust the salt and pepper). Spoon mixture into pie crust.
- In a medium bowl, whisk together eggs and milk. Pour into the pastry shell, allowing egg mixture to thoroughly combine with spinach mixture. Add in the set aside liquid if it seems too dry, and mix thouroghly.
- 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 213.7, Fat 18.7, SaturatedFat 11.2, Cholesterol 108.4, Sodium 239.6, Carbohydrate 6.1, Fiber 1.5, Sugar 1.2, Protein 7
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