Light Mushroom Quiche Food

MUSHROOM QUICHE

Steps:

• Line unpricked pastry shell with a double thickness of heavy-duty foil.
• Bake at 450 degrees for 8 minutes.
• Remove foil; bake 5 minutes longer.
• Cool on wire rack.
• Reduce heat to 350 degrees.
• In large skillet, saute the mushrooms, onions and red pepper in butter until mushrooms are tender.
• Drain and set aside.
• In a bowl, combine the cheese and flour.
• Stir in the milk, eggs, savory, salt and cayenne until blended.
• Stir in mushroom mixture.
• Pour into crust.
• Bake for 40-50 minutes or until knife inserted near the center comes out clean (cover edges loosely with foil if needed to prevent overbrowning).
• Let stand for 10 minutes before cutting.

LIGHT MUSHROOM QUICHE

Steps:

• In a small skillet, saute the mushrooms in butter until softened. In a small bowl, beat egg, milk, pepper and nutmeg. Stir in the mushrooms, cheese, bacon and chives. , Pour into a 5-in. pie plate coated with cooking spray. Bake at 350° for 30 minutes or until set. Let stand for 5 minutes before serving.

LEEK AND MUSHROOM QUICHE

Steps:

• Preheat oven to 375.
• In a 9 inch pie pan or quiche dish arrange the pie crust, poke small holes with a fork, so you don't get air bubbles.
• In a med size pan, over med heat add your leeks and mushrooms cook until tender.
• In a mixing bowl whisk the eggs, milk, and the salt and pepper.
• Add the leek and mushrooms to your pie pan, then add the eggs and the cheese on top.
• Cook for 30 to 40 minutes until center comes clean.
• Let rest for 10 minutes before serving. Enjoy! this can be doubled.

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.

LIGHT AND FLUFFY SPINACH QUICHE

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.

MUSHROOM QUICHE

Steps:

• Heat oven to 425*.
• Bake pie shell for 10 minutes; remove and let cool.
• Reduce heat to 350*.
• Saute mushrooms in butter; remove with slotted spoon, set aside.
• In a bowl, toss cheese with flour; add eggs, milk, parsley, garlic salt, and pepper.
• Stir in the mushrooms.
• Pour into crust.
• Bake at 350* for 1 hour, or until set.
• Let stand for 10 minutes before cutting.

BROCCOLI MUSHROOM QUICHE

Steps:

• Preheat oven to 375.
• Heat the oil in a frying pan and sauté the onions, thyme basil and broccoli over medium heat.
• Add mushrooms and salt. Sauté until tender.
• Remove from heat.
• Place piecrust in a 10-inch pie pan.
• Flute the edges.
• In a bowl, beat eggs. Add sour cream, then cheeses and pepper. Mix well.
• Put vegetables into pie shell and pour the cheese mixture on top.
• Bake for 40-45 minutes until golden and puffy.
• Let set 10 minutes before cutting.