Mushroom And Gruyere Crustless Quiche Food

CRUSTLESS CRAB AND MUSHROOM QUICHE

Crustless Crab and Mushroom Quiche image

This is fabulous! I got this from my mom, but I'm not sure where she got it originally. Be sure to get the mushrooms and crab blotted as dry as you can -- the secret to this quiche's success. This is great straight from the oven, but it's at least as good at room temperature, even the next day, which makes it a good choice for buffets and potlucks.

Provided by Meredith K.

Categories Savory Pies

Time 1h20m

Yield 1 quiche, 12 serving(s)

Number Of Ingredients 12

Ingredients

8 ounces sliced mushrooms
2 tablespoons butter or 2 tablespoons margarine
4 eggs
1/2 pint sour cream
1/2 pint cottage cheese
1/2 cup grated parmesan cheese
1/4 cup flour
1 teaspoon onion powder
1/4 teaspoon salt
8 drops Tabasco sauce
2 cups monterey jack cheese
6 ounces canned crab

Steps:

Preheat oven to 350°.
Sauté mushrooms in butter.
Remove w/ slotted spoon to paper towels and blotdry thoroughly.
Beat eggs w/ sour cream, cottage cheese, Parmesan, flour and seasonings.
Drain crab and blot dry with paper towels.
Fold mushrooms, crab and Monterey Jack into egg mixture.
Spread into (ungreased) 10" Pyrex pie plate.
Bake 45 minutes, or until knife inserted in center comes out clean.

Nutrition Facts : Calories 215.1, Fat 15.5, SaturatedFat 9.1, Cholesterol 115.4, Sodium 375.1, Carbohydrate 4.6, Fiber 0.3, Sugar 0.7, Protein 14.4

QUICHE WITH MUSHROOMS

Quiche with Mushrooms image

Savory, onion and sweet red pepper perk up the mushroom and cheese flavors in this pretty deep-dish pie...and add a little color, too. Ruth Andrewson of Leavenworth, Washington shared this recipe.

Provided by Taste of Home

Categories Breakfast Brunch

Time 1h

Yield 6 servings.

Number Of Ingredients 12

Ingredients

1 unbaked deep-dish pastry shell (9 inches)
4 cups sliced fresh mushrooms
1/2 cup diced onion
1/4 cup diced sweet red pepper
1 tablespoon butter
1 cup shredded cheddar cheese
2 tablespoons all-purpose flour
1-1/4 cups whole milk
4 large eggs, lightly beaten
1 to 2 tablespoons minced fresh savory or 1 to 2 teaspoons dried savory
1 teaspoon salt
1/2 teaspoon cayenne pepper

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.

Nutrition Facts : Calories 319 calories, Fat 20g fat (9g saturated fat), Cholesterol 175mg cholesterol, Sodium 712mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 1g fiber), Protein 13g protein.

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