Mushroom And Blue Cheese Quiche Food

MUSHROOM QUICHE

Steps:

• Roll out the dough: Roll out dough on a clean, lightly floured surface into a 12-inch circle. Line a 10 by 1 1/2-inch tart pan with the rolled out dough. Trim the edges. Chill in freezer for 30 minutes. (You need to pre-freeze the raw crust or it will slip down the sides of the pan when it cooks.)
• Preheat the oven to 350°F.
• Pre-bake crust: Line the crust with aluminum foil or parchment paper, pushing into the bottom edge. Trim excess lining, but don't cut the foil or parchment paper too close to the crust, allow for enough room to easily lift it out. Fill it at least two-thirds with baking weights-dried beans (I keep a bag of pinto beans just to use for pie weights), rice, or aluminum pie weights. Bake initially for 15 minutes, then remove from oven and let cool a few minutes. Carefully remove parchment paper and weights. Poke the bottom of the pie crust with the tines of a fork and return to oven and bake an additional 10 minutes or until lightly golden. (Fork holes are for any air to escape.) Let cool on a rack while you make the filling.
• Sauté the shallots and mushrooms: Heat oil in a large nonstick skillet over medium high heat. Sauté the shallots for a minute, then add the mushrooms. Sprinkle with salt and pepper and cook, stirring frequently, until the mushrooms release all of their moisture, and get well browned, about 10 minutes.
• Make the filling: Whisk together the cream, milk, and eggs in a medium bowl. Stir in nutmeg, salt and pepper.
• Assemble the quiche: Place the tart pan on a rimmed baking sheet to catch any run-off or leaks. Sprinkle half of the grated Gruyere over the bottom of the crust. Spread the mushrooms and shallots over the cheese in an even layer, and sprinkle with the remaining cheese. Pour the egg mixture over the mushrooms and cheese in the crust.
• Bake: Put the baking sheet with the tart pan in the oven and bake at 350°F until the center is just set, still a little wiggly, about 30 to 35 minutes. Remove to a rack and let cool for 20 minutes before slicing.

QUICHE WITH MUSHROOMS

Steps:

• Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. Reduce heat to 350°., In a large skillet, saute the mushrooms, onion and red pepper in butter until mushrooms are tender. Drain and set aside. In a large bowl, combine 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 a knife inserted in the center comes out clean (cover edges loosely with foil if needed to prevent overbrowning). Let stand for 10 minutes before cutting.

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.

MUSHROOM-BLUE CHEESE QUICHE

Steps:

• Make or buy a prepared shortbread pastry crust and line a pie tin with it.
• Cook the mushrooms and lemon juice until "dryish".
• Pour this mixture into the pie shell along with the blue cheese, scallions and bacon.
• In a separate bowl, lightly beat the remaining ingredientss and add them to the pie shell.
• Cook at 350 (maybe hotter-recipe says "hot oven") for 45 minutes until browned and puffy.

MUSHROOM QUICHE

Steps:

• Preheat the oven to 200C/392F degrees Roll out the pastry on a floured surface. It should be round in shape and wide enough to cover a 9inch/23cm pie dish. It should also be about 0.5cm/2inches thick.Place the pastry into the pie dish, make sure to push it into the corners and leave some hanging over the edge. Trim off the remaining pastry but leave a small overhang. Keep any remaining pastry for fixing cracks. Using your index finger and thumb pinch the pastry along the edge. Using a fork prick the base of the pastry a few times.Pop the pastry into the fridge for 10 minutes.Remove the pastry from the fridge. Crunch up some parchment paper then place that over the pastry. Place ceramic baking beans over the paper then place the pastry in the top third of the oven and bake for 15 minutes.After 15 minutes take it out of the oven, remove the paper and beans. Check for any cracks then pop it back into the oven and bake again for 5 minutes. Remove from the oven a leave to cool a little.
• Heat a tablespoon of olive oil in a pan and cook up the shallots until they are soft about 10 minutes. Once they are cooked remove them from the pan and wipe it clean. Leave the shallots in a bowl until you are ready to use them.
• Now melt 1/4 cup/ 40g of butter in a hot pan.Add the mushrooms and cook until they are golden brown, follow tips in the post.
• Break 6 large eggs into a large mixing bowl, add 3/4 of a cup of heavy cream, 1/2 tbsp of thyme leaves, 1 minced clove of garlic, 1/4 tsp of grated nutmeg, salt and pepper and whisk well.Stir in half a cup of comté cheese, then add the mushrooms to the bowl.
• Reduce the oven temperature to 320F/160C degrees.Place the pie dish on a baking tray.Spread 1/2 a cup of vegetarian parmesan cheese over the base of the pastry.Top that with the cooked shallots. Then carefully pour the egg and mushroom mixture to the pastry.Be careful not to pour any mixture over the edge of the pastry.
• Place the tray with your quiche on it into the oven on the middle shelf and bake for 35 to 40 minutes.The quiche is done when it is golden brown on top and the filling is firm.
• Remove from the oven and leave to cool slightly before serving.

MUSHROOM AND BLUE CHEESE QUICHE

Steps:

• Pastry Method.
• Using a pastry blender, blend the butter into the flour until the mix resembles coarse breadcrumbs.
• Add water a little at a time until the pastry comes together to form a ball.
• Chill for 15 minutes.
• Roll out thinly to line a 20-24cm flan tin.
• Filling Method.
• Sauté mushrooms and onions with a little butter until soft.
• Cover the bottom of the uncooked pastry crust with grated cheese and then the mushroom and onion.
• Mix together eggs, cream, milk and season with salt and pepper.
• Pour into the pie crust and then sprinkle with blue cheese.
• Bake at 220°C for 20-30 minutes until set and serve.

LEEK, MUSHROOM & GRUYèRE QUICHE

Steps:

• To make the pastry, tip the flour and butter into a bowl, then rub together with your fingertips until completely mixed and crumbly. Add 8 tbsp cold water, then bring everything together with your hands until just combined. Roll into a ball and use straight away or chill for up to 2 days. The pastry can also be frozen for up to a month.
• Roll out the pastry on a lightly floured surface to a round about 5cm larger than a 25cm tin. Use your rolling pin to lift it up, then drape over the tart case so there is an overhang of pastry on the sides. Using a small ball of pastry scraps, push the pastry into the corners of the tin (see picture, above left). Chill in the fridge or freezer for 20 mins. Heat oven to 200C/fan 180C/gas 6.
• While the pastry is chilling, heat the butter in a pan and cook the leeks for 10 mins, stirring occasionally, until they soften. Then turn up the heat and add the mushrooms. Cook for 5 mins more, then turn off the heat.
• Lightly prick the base of the tart with a fork, line the tart case with a large circle of greaseproof paper or foil, then fill with baking beans. Blind-bake the tart for 20 mins, remove the paper and beans, then continue to cook for 5-10 mins until biscuit brown
• While the tart case cooks, beat the eggs in a bowl, then gradually add the cream. Stir in the leeks, mushrooms and half the cheese. Season, then tip the filling into the tart case. Sprinkle with the rest of the cheese, then bake for 20-25 mins until set and golden brown. Leave to cool in the case, trim the edges of the pastry, then remove and serve in slices.

EASY CRUSTLESS QUICHE

Steps:

• Heat the oven to 180C/160C fan/gas 4. Butter and line a 23cm round deep, springform cake tin so the paper comes 2-3cm up the sides of the tin.
• Melt the butter in a frying pan. Add the onion and pancetta and cook over a low heat for 10 mins or until softened and translucent.
• Bring a pan of lightly salted water to the boil. If using broccoli, cut into small florets, if using asparagus, keep whole. Blanch the veg for 2 mins, drain and leave to steam-dry.
• Whisk the eggs, cream and two thirds of the cheese together in a bowl. Season with salt and black pepper. Mix through the onion and bacon mixture. Pour into the tin and top with the veg and remaining cheese. Bake for 25-30 mins or until golden brown with a slight wobble in the centre.

MUSHROOM & SWISS CHEESE QUICHE

Steps:

• For Pastry: Sift together the flour and salt.
• Using a pastry blender, cut the shortening in until mixture resembles cornmeal.
• Slowly sprinkle ice water over the top, while tossing the mixture up from the bottom of the bowl with a fork.
• Gather the dough into a ball, using only enough water to hold the ball together.
• Wrap ball in waxed paper and refrigerate for 20 minutes.
• Remove from fridge and roll out into a circle which is 2 inches larger than the diameter of the pie pan being used.
• Put dough into pan.
• Place a piece of aluminum foil on the bottom and up the sides of the pie pan.
• Fill with dry beans (this will stop the pastry from puffing up during baking).
• Bake in preheated 450F degree oven, on lowest rack, for 12 minutes.
• Take from oven and remove beans and foil (be careful, they will be hot).
• Meanwhile, prepare filling: Melt butter, add onions and cook for 1 minute.
• Stir in mushrooms, 1 tsp salt and lemon juice.
• Cook, stirring occasionally, until mushrooms are done and all the liquid has evaporated.
• Continue frying the mushrooms in the butter for about 1 minute.
• In a large bowl, beat the eggs and cream together.
• Add the remaining salt, pepper and nutmeg.
• Stir in the mushrooms.
• Pour into prepared pastry shell, sprinkle with swiss cheese and dot with softened butter.
• Bake in preheated 350F degree oven for 35 minutes or until quiche is puffy and browned, and a knife inserted into center comes out clean.
• Let sit for 10 minutes before serving.