Creamy Mushroom And Spinach Quiche Food

SPINACH, ONION, AND MUSHROOM QUICHE

Steps:

• Preheat oven to 425.
• Place your pie dough into a 9" pie plate and prick the bottom and sides with a fork.
• Pre-bake the pie dough for 12 minutes; remove and set aside and reduce the oven temperature to 350.
• Put the butter and olive oil in a large skillet over medium heat and warm until the butter is melted. Add onion and cook until wilted and opaque, about 5 minutes. Add the mushrooms and continue to saute until they are golden in color, about 8-10 minutes.
• Add the garlic and cook for one minute.
• Add the spinach and saute briefly until just wilted. Allow mixture to cool for about 10 minutes; drain off any water.
• While waiting for the skillet ingredients to cool, whisk together the eggs, heavy cream, salt and pepper; stir in the cheese.
• Combine the vegetable mixture with the egg mixture and pour into the pre-baked crust. Place onto a rimmed cookie sheet and bake for 45-50 minutes or until set. Lightly wrap foil around crust if it starts to get too dark. (I love these crust protectors too!)
• Slice and serve!

MUSHROOM & BABY SPINACH TART

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.

SPINACH AND MUSHROOM SMOTHERED CHICKEN

Steps:

• Preheat grill or broiler. In a large skillet, heat oil over medium-high heat; saute mushrooms and green onions until tender. Stir in spinach and pecans until spinach is wilted. Remove from heat; keep warm., Sprinkle chicken with seasoning. Grill, covered, on an oiled grill rack over medium heat or broil 4 in. from heat on a greased broiler pan until a thermometer reads 165°, 4-5 minutes per side. Top with cheese; grill or broil until cheese is melted. To serve, top with mushroom mixture.

BACON AND SPINACH QUICHE

Steps:

• Crust: Pulse flour and salt in a food processor until combined. Add butter and pulse until mixture resembles coarse meal. Whisk together egg yolk and 2 tablespoons ice water. Add to flour mixture and pulse until moist crumbs start to form (no longer). Transfer mixture to a piece of plastic wrap, and using wrap and your hands, form into a disk. Refrigerate, wrapped, at least 30 minutes and up to 4 hours.
• On a lightly floured work surface, roll out dough to an 11-inch round. Transfer to a 9-inch pie plate; trim edges to a 1-inch overhang. Tuck overhang under and crimp as desired. (To create arc pattern, press a spoon into dough.) Wrap in plastic; freeze at least 30 minutes and up to 3 days.
• Preheat oven to 400 degrees. Line crust with parchment and fill with dried beans or pie weights. Bake until dough underneath parchment is dry, 25 minutes; remove parchment and beans. Bake until golden, 8 to 10 minutes more. Let cool slightly.
• Filling: Reduce oven temperature to 375 degrees. Whisk eggs until smooth, then whisk in cream, milk, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Stir in half of bacon and cheese. Pour custard mixture into crust, stopping just short of the top; be careful not to overfill. Press spinach into custard, leaving some poking out from top.
• Sprinkle with remaining bacon and cheese. Bake 10 minutes at 375 degrees, then about 55 minutes at 325 degrees. Let cool about 1 hour before serving.

TRANSFORMED SPINACH MUSHROOM QUICHE

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.

SPINACH & MUSHROOM QUICHE

Steps:

• Preheat oven to 375 degrees
• Place a large skillet over medium heat and pour the olive oil into the pan
• After the oil is slightly hot, add the onions and carmelize them
• Then, add the mushrooms and saute for about 5 minutes
• Add the cream cheese and allow it to melt, stirring occasionaly
• Remove skillet from heat
• Add the heavy whipping cream, shredded cheese, spinach, and eggs
• Pour into an 8 x 8 baking dish
• Bake for approx. 40-45 minutes until the middle doesn't jiggle.

SPINACH MUSHROOM QUICHE

Steps:

• Preheat oven to 375 degrees. Bake crust according to directions. Set aside to cool.
• 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.
• Transfer to oven. Bake until just set in the center, about 30-35 minutes. 40-50 for deep dish. Cool on a wire rack for about 10 minutes before slicing.

CREAMY MUSHROOM AND SPINACH QUICHE

Steps:

• Heat oven to 350°F.
• Spray 9-inch tart pan or pie plate with cooking spray; line with pie crust as directed on package. Pierce bottom and side of crust in several places with fork. Bake 15 min.; cool.
• Meanwhile, heat dressing in large skillet on medium-high heat. Add mushrooms; cook and stir 10 min. or until mushrooms are tender and until no liquid remains. Remove from heat; stir in spinach.
• Spoon spinach mixture into crust; top with cream cheese. Whisk eggs, milk and pepper until blended; pour over ingredients in crust.
• Bake 40 min. or until knife inserted in center comes out clean. Let stand 10 min. before cutting to serve.

MUSHROOM, SPINACH AND SWISS CHEESE QUICHE

Steps:

• Preheat the oven to 350° F.
• In a large saute' pan, heat the butter over medium heat until melted. Add the onion and saute' until tender, about 6 minutes. Add the mushrooms and saute' until they have given up their liquid and it has most evaporated, 5 to 6 minutes. Add the spinach and saute' until wilted, 1-2 minutes. Remove from the heat and set aside.
• In a large bowl, whisk together the eggs, cream, garlic powder, salt and pepper. Stir in the spinach/mushroom mixture and the Swiss cheese. Pour the mixture into an unbaked pie shell.
• Bake until the quiche is lightly golden and set in the center when the pan is gently pushed, about 45 minutes. If the crust is browning too quickly, cover it with foil to prevent burning.
• Remove from the oven and let stand 5-10 minutes before serving. Cut into 6-8 slices and serve warm or at room temperature.
• The quiche is best served the day it is made. Tightly wrap leftovers with plastic wrap and store in the refrigerator for up to 2 days.

EASY SPINACH QUICHE

Steps:

• Place a baking sheet in the oven and preheat the oven to 350 degrees F.
• If using a frozen pie crust, thaw, and keep in the fridge until needed.
• Put the thawed spinach in a colander and squeeze and drain as much water as possible. Make sure it is very well drained. Set aside.
• Slice the mushrooms and sauté over medium high heat in a medium skillet with 1 to 2 teaspoons extra virgin olive oil. Season with salt and pepper. Sauté, stirring frequently, for about 5 to 6 minutes.
• Cook bacon and chop into small pieces. Place on paper towels to absorb any excess grease. Try baking bacon or making air fryer bacon.
• Remove the pie crust from the refrigerator. If using a frozen pie crust, place the pie tin in a larger pie dish.
• In a medium-sized bowl, whisk together the eggs, evaporated milk, ricotta cheese, flour, garlic powder, onion powder, salt, and pepper together until smooth. Stir in the spinach, cheddar cheese, and mushrooms until combined.
• Pour the mixture into the prepared pie crust. Arrange the crumbled bacon on top. (The bacon can also be mixed in with the filling if you prefer.)
• Carefully place the quiche on the heated baking sheet and bake for 50 to 60 minutes, or until the middle is just set and is no longer jiggly. Let cool for 15 minutes before cutting into pieces and serving.

SPINACH AND MUSHROOM QUICHE

Steps:

• Preheat the oven to 390°F (200°C). Dice the butter and mix quickly with the flour, the salt and the water until the ingredients stick together and form a firm dough.
• Roll a large disk and line a spring form with the crust, about 10 ½ -inch (26-27 cm) in diameter. Prick the bottom of the crust with a fork and set aside.
• Mel the butter in a large sauté pan placed under medium heat. Throw in mushrooms and sauté for a few minutes, until tender. Add spinach and stir quickly, until wilted. Finally add minced garlic and sauté for 30 more seconds. Season with salt and pepper, then turn off the heat and set aside.
• In a medium size bowl, mix the eggs with heavy liquid cream and milk. Add ⅔ (two thirds) of the shredded cheese, then season with salt and pepper.
• Spread the spinach and mushroom filling over the prepared pie crust (making sure you leave any remaining cooking water behind), then pour in the filling all over, and add the remaining shredded cheese on top.
• Bake for about 35-40 minutes or until cooked through and slightly golden on top and on the edges of the pie crust. Enjoy warm or lukewarm with a side of mixed greens.

SELF-CRUSTING MUSHROOM AND SPINACH QUICHE

Steps:

• Cook the chopped onion and garlic in butter until tender. Cool.
• Stir in the eggs, salt and milk, and beat with fork until mixed.
• Pour this into a large bowl containing the flower, and stir with the fork until combined.
• Add the potatoes (cut in 1 cm cubes), the mushroom and spinach and the cheese.
• Pour into a prepared 20-23cm oven proof dish.
• Bake at 220 degrees C for 20-30 mins until lightly browned and set in the centre.

MILE HIGH SPINACH MUSHROOM QUICHE

Steps:

• Preheat oven to 400 degrees F. Set eggs and half and half on counter to bring to room temperature. With 1/2 T of butter, saute the onion and mushrooms till onions are translucent and mushrooms are browned. Season with salt and pepper. Set aside. Heat the thawed and drained spinach with the remaining 1/2 T of butter and nutmeg. Season with salt and pepper. Combine with onions and mushroom mixture. Using an electric mixer with whisk, combine eggs and half and half. Whisk for at least five minutes. The yolks will become lighter and the mixture will be foamy on top. Add a pinch of salt and a pinch of pepper. Lay pie crust in TALL pie dish or 9 x 9 casserole dish. Crimp edges with fork or fingers. Spread 1/2 of vegetable mixture on pie crust and then pour egg mixture over it. Delicately add cheese and then the remaining veggies so that some is still suspended and floating. Bake for fifteen minutes at 400 degrees, then lower oven to 375 degrees for thirty to forty minutes or until center is cooked through. Allow to rest for at least ten minutes. Obviously any vegetable or cheese can be uses in a quiche. If you use asparagus or peppers, make sure they are cut in bite sized pieces. This allows the egg to rise around them. I've also used leftover phyllo dough. Just layer thawed sheets with melted butter and drape in pie dish. Pull pastry up and around the edges of the egg mixture before baking.

QUICHE LORRAINE

Steps:

• Blind bake the crust: Preheat the oven to 400°F and set a rack in the middle position. Remove the pie crust from freezer and thaw until just soft enough to easily prick with a fork, about 10 minutes. (If there are any cracks in the crust, see note below on how to patch them up.) Prick the bottom and sides all over with a fork. Place the crust on a baking sheet to make it easy to move in and out of the oven. Bake on until lightly golden, 10 to 15 minutes. Keep an eye on it; if it puffs up while cooking, gently prick it with a fork so it will deflate. (If it cracks while baking, see note below for instructions on how to patch it up.) Set aside and reduce the oven temperature to 325°F.
• In a medium nonstick sauté pan over medium heat, cook the bacon, stirring occasionally, until crisp, about 10 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate to drain. Pour off all but one tablespoon of fat from the pan. Add the shallots and cook over medium-low heat until soft and translucent, 3 to 4 minutes. Do not brown. Remove the pan from the heat and set aside.
• In a medium bowl, whisk the eggs. Add the heavy cream, salt, cayenne pepper, and nutmeg; whisk until evenly combined.
• Spread the shallots evenly over the bottom of the cooked crust. Top with half of the bacon, all of the Gruyère, and then the remaining bacon. Pour the egg/cream mixture over top.
• Slide the quiche (still on the baking sheet) into the oven and bake at 325°F for 45 to 50 minutes, until the custard is set and lightly golden. Serve hot or warm.
• Note: Don't panic if your crust has cracks -- you can easily fix it. Make a smooth paste by mixing 1 tablespoon of flour with 1 tablespoon of water. Use your fingers to patch up and fill any cracks, then proceed with the recipe. If the crust cracks while blind baking, patch it afterwards and place it back in the oven for a minute or so to set. It should be good as new.
• Make-Ahead Instructions: This quiche can be fully prepared up to a day ahead of time and refrigerated. To reheat: Cover the quiche with aluminum foil and heat in a preheated 300°F oven for 35 to 45 minutes, or until hot in the center.
• Freezer-Friendly Instructions: The cooked quiche can be frozen for up to 3 months. After baking and cooling the quiche, wrap it in a layer of plastic wrap and then a layer of aluminum foil. Remove the quiche from the freezer about 24 hours prior to eating. Remove the plastic wrap and reheat it, covered with foil, in a 300°F oven for 35 to 45 minutes, or until hot in the center.

SPINACH MUSHROOM QUICHE WITH HEAVY CREAM

Steps:

• Preheat oven to 375 degrees. Place the pie crust in a shallow tart pan and cut the excess crust from around the edges. Set aside.
• Heat a non-stick skillet on medium. Place 2 cups packed fresh spinach in the skillet and heat until cooked and the water is released. Remove from pan and cool. When cool enough to handle, squeeze all the water from the spinach by pressing it between layers of paper towels. Chop the spinach of using full sized leaves. Chopping is not necessary if using baby spinach.. Place the mushrooms and onions in the skillet and heat until the mushrooms have released their liquid and the onion is translucent. Remove from pan and drain on paper towels.
• Place half the grated cheese on the crust in the tart pan, followed but the spinach, mushrooms, and onions, spreading each out over the surface evenly. Add the remaining cheese.
• Beat the eggs lightly in a medium bowl. Add the sour cream and mix well, followed by the cream and milk. Season the custard with salt and pepper according to your taste. Ladle the custard mixture over the vegetables in the tart pan. Don't overfill as it will rise during cooking then sink once it is out of the oven. Place the tart on a baking sheet, grate some fresh nutmeg over the top and bake at 350 degrees until lightly golden brown but still a bit jiggly in the center, about 30 minutes. Cool to just warm before cutting and serving.

SPINACH MUSHROOM QUICHE

Steps:

• For instance, if it says to bake at 350 degrees F for 20 minutes, then bake it at 350F for 10 minutes. Remove from the oven and set aside.
• The quiche will cook at 325F so adjust accordingly once the crust has finished baking.
• While your crust is baking, warm the olive oil in a large pan over medium-high heat. Add the diced onion and sauté until it begins to soften, about 2 minutes. Add the mushrooms and sauté 2 minutes before adding the spinach. Season with salt and pepper to taste and cook until the mushrooms are tender and the spinach has wilted. Remove from heat and set aside to cool.
• In a large bowl whisk the eggs, half and half, milk, ½ teaspoon salt, ½ teaspoon paper and nutmeg. Stir in the gruyere, ½ cup of the mozzarella and the mushroom mixture.
• Pour this filling into the crust and sprinkle the remaining ½ cup mozzarella and 2 tablespoons Parmesan over the top.
• Your quiche will bake until puffed, golden brown, and just set in center, about 45 minutes.
• Then cut into wedges and serve.

SPINACH MUSHROOM QUICHE

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.