RICOTTA-SPINACH-MUSHROOM QUICHE
This is really nice for a healthy, meatless meal. Use whatever crust you'd like....homemade or store-bought. I usually serve a salad or soup with this quiche.
Provided by Hey Jude
Categories Lunch/Snacks
Time 45m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 400°.
- Mix spinach, mushrooms and green onions in a bowl; line a quiche or tart pan with pastry, pressing and trimming to fit; spoon vegetable mixture into pastry shell, pressing lightly to flatten evenly into crust.
- Combine ricotta, milk and eggs; stir in nutmeg, tarragon, rosemary and pepper to taste; pour over spinach mixture.
- Bake quiche until it is lightly browned and set, 30-40 minutes; a knife inserted into the center of the custard should come out clean.
- Cool at least 5 minutes before cutting into wedges to serve warm or chilled.
Nutrition Facts : Calories 245.9, Fat 14.6, SaturatedFat 5.6, Cholesterol 89.4, Sodium 245.2, Carbohydrate 16.4, Fiber 0.7, Sugar 2.2, Protein 12.4
SPINACH RICOTTA MUSHROOM QUICHE (LIGHTER)
Lighter version of some other recipes, something I whipped up which happened to taste good! 22g carbs per 6th of the pie for you carb counters.
Provided by Demandy
Categories Spinach
Time 1h5m
Yield 1 quiche, 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees. Prick pie shell (9" pie pan) and prebake in hot oven for 5-8 minutes until lightly browned. Turn oven down to 350 degrees when pie crust is done.
- Cook spinach until thawed and warm. Drain very well, squeezing excess moisture out with hands. (Do not precook spinach if using fresh).
- Saute onion, garlic and mushroom with cooking spray and stir in spinach, salt, nutmeg and black pepper.
- In separate bowl, combine milk, cheesed and eggs and blend well. Add spinach mixture and stir well.
- Pour into prebaked pie shell and bake at 350 degrees for 50 minutes or until custard is set.
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, AND RICOTTA FETTUCCINE
The name says it all! Spinach and mushrooms are gently sauteed in butter, then tossed with ricotta cheese and fettuccine pasta.
Provided by Lisabeth Moore
Categories Main Dish Recipes Pasta
Time 40m
Yield 2
Number Of Ingredients 7
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the fettuccine, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. Drain and transfer to a serving bowl.
- Melt butter in a large saucepan over medium heat. Saute mushrooms and sausage in butter until mushrooms are tender and sausage is browned and crumbly, 10 to 12 minutes. Stir spinach into mushroom mixture and cook until heated through, 5 to 10 minutes. Remove from heat.
- Stir ricotta cheese into mushroom mixture until well-mixed; add lemon juice. Pour mushroom mixture over fettuccine and toss to coat.
Nutrition Facts : Calories 862.1 calories, Carbohydrate 98 g, Cholesterol 92.6 mg, Fat 32.7 g, Fiber 9.4 g, Protein 49.8 g, SaturatedFat 13.2 g, Sodium 957.9 mg, Sugar 7.4 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
SPINACH MUSHROOM QUICHE
Very easy quiche that uses fat-free yogurt, spinach, mushrooms and reduced fat swiss cheese. I find Alpine Lace reduced fat swiss in the deli at Wal-mart. You can also substitute egg beaters in place of the egg whites.
Provided by Brooke the Cook in
Categories Breakfast
Time 55m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients. Be sure that all moisture is out of spinach.
- Pour into pie crust.
- Bake at 350 for 40-45 minutes until set. Cover with foil after 30 if crust is getting too dark.
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
HEALTHY SPINACH MUSHROOM QUICHE
My crust is a bit dry and crispy, healthier. I prefer, but not your average crust. I looked off various recipes and crafted to my tastes and needs. I originally put 1/2 cup diced ham in, but ended up picking out. (I think the brand is bad). but for this recipe am leaving out. I particularly like this the morning after cold out of the fridge for a late breakfast
Provided by Halliy
Categories < 60 Mins
Time 1h
Yield 4 slices, 4 serving(s)
Number Of Ingredients 20
Steps:
- crust:.
- put mug of water with ice in fridge first to get nice and cold.
- mix flours and salt.
- in a 1/3 cup measuring cup i added the 1 tablespoon flax, 3 tablespoons water then topped off with the canola oil. mix
- cut it in with a pastry cutter or knife, until pea size chunks occur.
- then 1 tablespoon at a time of the iced water, fluff in with a fork until it looks moistened and all starts forming some nice little golf balls. about 3.
- gather into a ball.
- on floured surface roll out into circle big enuf for your pie dish. 9 inch i think.
- roll around rolling pin then roll out on top of pie dish.
- prick with fork.
- cover loosely with foil.
- bake at 450 for 7-8 minutes.
- reduce heat to 350 after crust is done.
- for stuffing.
- saute onion, garlic til translucent and a little caramelizing.
- thaw spinach(i microwaved) squeeze out water.
- either saute shrooms with onion, or i steamed via microwave(covered bowl in microwave for 1-2 minutes).
- add spinach and steamed shrooms.
- mix.
- spread into pie dish.
- mix eggs, salt pepper spices milk in a bowl. dump into pie plate, gently mix.
- sprinkle with the cheese.
- bake at 350 for about 30-40 minutes.
Nutrition Facts : Calories 287.2, Fat 13.9, SaturatedFat 4.2, Cholesterol 223.2, Sodium 429.2, Carbohydrate 28, Fiber 4.2, Sugar 1.7, Protein 14.2
SPINACH-RICOTTA QUICHE
This savory quiche is perfect for breakfast, brunch, lunch, or served with a side salad for a light dinner. It's light and fluffy with a creamy texture, and bursting with delicious flavors!
Provided by Kim's Cooking Now
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 1h20m
Yield 8
Number Of Ingredients 11
Steps:
- Melt butter in a skillet over medium heat; add onion and cook for 1 minute. Add spinach and cook, stirring occasionally, until starting to wilt, about 1 minute. Cover skillet and cook for 1 minute more, allowing condensation to build inside the skillet. Remove from heat, uncover, and stir.
- Preheat the oven to 375 degrees F (190 degrees C). Press pie pastry into a 9 1/2-inch deep-dish pie pan. Prick bottom and sides with a fork.
- Bake crust in the preheated oven for 10 minutes. Remove from oven and set aside.
- Combine eggs, ricotta cheese, cream, Parmigiano Reggiano cheese, basil, salt, and pepper in a blender or food processor. Blend until smooth.
- Spread spinach and onion mixture evenly over the crust. Pour egg mixture on top.
- Bake in the preheated oven until center of quiche is set and the top is lightly browned, about 40 minutes. Allow to stand for 10 minutes before serving.
Nutrition Facts : Calories 305.8 calories, Carbohydrate 13.9 g, Cholesterol 142.1 mg, Fat 23.9 g, Fiber 1.6 g, Protein 9.8 g, SaturatedFat 11.2 g, Sodium 411.7 mg, Sugar 0.8 g
LIGHT AND FLUFFY SPINACH QUICHE
Very tasty and fluffy quiche. Easy to prepare. You'll love it. The spinach can be substituted for any fresh or frozen vegetable.
Provided by KRISTINJONI
Categories Breakfast and Brunch Eggs Quiche
Time 1h20m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a cookie sheet with foil.
- In a large bowl, whisk together mayonnaise and milk until smooth. Whisk in eggs. Layer spinach, cheese, and onion in pie shell, making several layers of each. Pour in egg mixture. Place quiche on prepared cookie sheet. Cover quiche with foil.
- Bake in preheated oven for 45 minutes. Remove cover, and bake 10 to 15 minutes, or until top is golden brown and filling is set.
Nutrition Facts : Calories 356.2 calories, Carbohydrate 19.9 g, Cholesterol 140.6 mg, Fat 23.2 g, Fiber 2.6 g, Protein 17.9 g, SaturatedFat 6.5 g, Sodium 612.1 mg, Sugar 2.9 g
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
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