Herb And Mushroom Quiche From Get Cracking Food

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HERBED MUSHROOM QUICHE



Herbed Mushroom Quiche image

This is a nice little quiche from The Runner's Cookbook printed in 1979. I used to make this quite a bit till my husband informed me that he does not like Swiss cheese. Oh well.

Provided by HEP MEP

Categories     Vegetable

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

3/4 teaspoon dried basil
3 eggs or 3 egg substitute
1 1/2 cups water
1 teaspoon salt
3/4 cup nonfat dry milk powder
black pepper
1/2 lb fresh mushrooms, cleaned and halved
1 tablespoon margarine or 1 tablespoon butter
1 9 inch pie shell, unbaked (or pastry-lined quiche pan)
1/3 lb grated swiss cheese

Steps:

  • Saute mushrooms in margarine or butter.
  • Cool to room temperature.
  • Drain any liquid that accumulates.
  • Preheat oven to 400*F.
  • Prick pie crust with a fork several times.
  • Pre-bake pastry for 5 minutes.
  • In a medium-sized bowl, combine the cheese and basil.
  • Place cooled mushrooms in the pie shell.
  • Sprinkle cheese-basil mixture over the mushrooms.
  • Beat the eggs,water,milk powder,salt and pepper in a bowl until blended.
  • Pour over cheese.
  • Bake 30 minutes or until a knife inserted in the center comes out clean.

HERB AND MUSHROOM QUICHE - FROM GET CRACKING!



Herb and Mushroom Quiche - from Get Cracking! image

This is one of my favourite quiche recipes. I received the recipe card and spice packet from the Egg Producers of Nova Scotia. I do change it slightly for our tastes, by using either a mild cheddar or marble in place of the swiss. I also go the 'crustless' route. If you add extra mushrooms and onions (like I often do), I suggest putting them, along with the cheeses in the pie plate first. Then pour the egg mixture on top. ;)

Provided by Diana 2

Categories     One Dish Meal

Time 50m

Yield 6 serving(s)

Number Of Ingredients 16

1/2 lb mushroom, sliced
1 tablespoon oil
1/2 cup onion, diced (or shallots)
1 1/2 teaspoons dried chives
1 teaspoon onion powder
3/4 teaspoon dried thyme
1/4 teaspoon salt
1/16 teaspoon cayenne pepper
1/16 teaspoon black pepper
4 eggs
1 1/4 cups 18% table cream (or evaporated milk)
3/4 cup swiss cheese, shredded
1/4 cup parmesan cheese, grated
2 tablespoons parsley, chopped
cooking spray (optional)
1 unbaked pie shell, 9-inch (optional)

Steps:

  • Preheat oven to 375*.
  • If you are making a 'crustless' quiche, spray a 9" deep-dish pie plate well with cooking spray. Set aside.
  • Heat oil in a large skillet over medium/high heat. Add mushrooms and onions. Cook until mushrooms are soft.
  • Stir in seasonings and set aside to cool slightly.
  • Whisk eggs and cream until well combined. Stir in the mushroom mixture, cheeses and parsley.
  • Pour into the pie shell or prepared pie plate. Bake for approximately 20 - 25 minutes, or until a knife inserted into the center comes out clean.
  • Let rest for 10 minutes before serving.

CRUSTLESS HERB AND MUSHROOM QUICHE



Crustless Herb and Mushroom Quiche image

Make and share this Crustless Herb and Mushroom Quiche recipe from Food.com.

Provided by dianna619

Categories     Low Cholesterol

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 10

1 cup mushroom, sliced
16 ounces egg substitute
1/3 cup flour
1 teaspoon baking powder
16 ounces fat-free cottage cheese (I use low fat 2% )
2 tablespoons chopped fresh basil
1/2 cup chopped fresh parsley
1/4 cup scallion, thinly sliced
1/4 teaspoon cayenne pepper
1/4 teaspoon salt

Steps:

  • Preheat oven to 400, Lightly spray 10" pie pan with cooking spray.
  • (May want to line with 2 strips of parchment paper).
  • Cook mushrooms 2-3 minutes in a non stick pan to eliminate some of their moisture ( I use a 10" saute pan and then use the same pan instead of a pie pan ).
  • Combine mushrooms and rest of ingredients, pour into pan.
  • Bake for 15 minutes, then reduce temp to 350 and bake for 35-40minutes longer.
  • Let cool 10 minutes on a rack before serving.

Nutrition Facts : Calories 91.7, Fat 0.3, SaturatedFat 0.1, Cholesterol 4, Sodium 420.5, Carbohydrate 9.8, Fiber 0.5, Sugar 2.5, Protein 12.5

CHORIZO MUSHROOM QUICHE



Chorizo Mushroom Quiche image

This is a fairly low-carb recipe, but it is NOT LOW-FAT. You can change the ingredients to anything you like, just be sure to use the 4 eggs to 1.5 cups of dairy (milk, cream or even 1/2 cup of sour cream works just fine, as long as it totals 1.5 cups!).

Provided by SoberOldie

Categories     Savory Pies

Time 35m

Yield 1 quiche, 6-8 serving(s)

Number Of Ingredients 11

4 eggs
1 1/2 cups cream (or a blend of milk and cream, your choice)
6 mushrooms, sliced
2 green onions, sliced
6 ounces chorizo sausage
3/4 cup cheddar cheese, grated
1 teaspoon oregano
1/2 teaspoon onion powder
1/2 teaspoon cayenne (to taste)
1/4-1/2 teaspoon salt (to taste)
1/4 teaspoon black pepper

Steps:

  • In a medium mixing bowl, stir together eggs, cream (or mixture of milk and cream) and spices, set aside.
  • Saute chopped mushrooms, green onions and chorizo together in a pan until mushrooms and chorizo are no longer raw, about 5 - 7 minutes. You may need a dash of olive oil to prevent sticking.
  • Have ready a buttered baking dish (I used a cast-iron scone pan, see photo). Place chorizo mixture on the bottom, then cheese, then pour egg mixture over top. Sprinkle with paprika, if desired.
  • Bake at 375 degrees for 20-40 minutes, depending on your pan and your oven. CHECK OFTEN as ovens vary. My cast iron scone pan only took 20 minutes!
  • Cook until slightly brown on top and eggs do not jiggle. Let set for 10 minutes. You might sprinkle extra green onions or chili flakes on top, if you like - get creative! Sliced black olives make a nice touch.

Nutrition Facts : Calories 359.1, Fat 30.5, SaturatedFat 15.3, Cholesterol 220.4, Sodium 607.3, Carbohydrate 4.5, Fiber 0.4, Sugar 0.9, Protein 16.9

MEXICAN QUICHE



Mexican Quiche image

After experimenting with many quiche recipes, I wanted something with a Mexican flair...so I created my own version. It's not spicey hot, but it's full of flavor like nacho's...Drizzled with your favorite hot sauce or garnished with jalepeno's will make it as hot as you like.

Provided by Pureyum

Categories     < 4 Hours

Time 1h20m

Yield 1 deep dish pie, 8-12 serving(s)

Number Of Ingredients 18

9 inches unbaked pie crusts (deep dish)
5 eggs
1 (1 ounce) package taco seasoning
1 lb ground sirloin
1 1/4 cups half-and-half
1/2 cup sour cream
1 1/2 tablespoons butter
1 1/4 cups monterey jack pepper cheese (freshly shredded)
1/2 cup extra-sharp cheddar cheese (freshly shredded)
1/2 bell pepper (diced)
1 jalapeno (seeded, finely diced)
4 tablespoons green chilies (canned diced)
1 bunch green onion (thinly sliced)
2 roma (tomatoe's seeded, diced)
2 tablespoons black olives (sliced)
2 tablespoons cilantro (finely chopped)
1/2 teaspoon salt
1 teaspoon black pepper

Steps:

  • Pre heat oven at 400 degrees.
  • Fit pie crust into a deep dish pie plate. Cover so it won't dry out while preparing ingredients.
  • Prepare ground sirloin with Taco seasoning per pkg. instructions -- set aside 2 cups.
  • Heat butter in skillet, add bell pepper, green onion saute until softened.
  • In a small bowl, combine bell pepper, green onion, jalepeno, green chiles and tomatoes.
  • In a large bowl, whisk eggs, half and half, with sour cream until well blended, gently stir in all remaining ingredients, except hamburger and olives.
  • Gently press the 2 cups of seasoned ground sirloin in bottom of pie, gently pour in egg mixture, top with olives.
  • Cover with tented foil, bake 45 minutes -- remove cover, continue baking another 15-20 minutes or until center of pie is firm. Allow to cool for at least ten minutes before serving.

Nutrition Facts : Calories 471.8, Fat 33.8, SaturatedFat 16, Cholesterol 204.7, Sodium 840.4, Carbohydrate 17.1, Fiber 2.3, Sugar 2.4, Protein 25

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