MUSHROOM AND GRUYèRE QUICHE
A robust mix of mushrooms serves as the filling for this rich quiche. Serve with a salad of seasonal greens for a memorable brunch.
Time 1h20m
Yield Serves 6 to 8
Number Of Ingredients 13
Steps:
- Preheat oven to 400F.
- In a large bowl, toss mushrooms with onion, olive oil, salt and pepper, then place on a rimmed baking sheet in a single layer.
- Roast for about 15 minutes, or until cooked and firm.
- Remove from oven and set aside.
- Prick pie shell all over with a fork.
- Prebake shell for 10 to 15 minutes, until lightly browned.
- Reduce oven temperature to 350F.
- Whisk together heavy cream and eggs with thyme, salt and pepper.
- In a large bowl, combine roasted mushrooms, onion, gruyere and thyme.
- Spread this mixture in the bottom of the pie shell in an even layer.
- Pour cream-egg mixture over the mushroom mixture, ensuring that all of the mushroom mixture is covered.
- Bake for 45 to 55 minutes, or until a knife inserted into the center of the quiche comes out clean. Serve warm or at room temperature.
Nutrition Facts : Calories 320 calories, Fat 21 grams, SaturatedFat 10 grams, Cholesterol 105 milligrams, Sodium 370 milligrams, Carbohydrate 25 grams, Protein 10 grams
CARAMELIZED ONION, MUSHROOM AND GRUYERE QUICHE WITH OAT CRUST
Steps:
- Preheat the oven to 400 degrees F. Spray a 9-inch pie dish with cooking spray.
- To prepare the crust, put the oats, flour and salt in the bowl of a food processor and pulse 3 times to combine. Add the butter and pulse about 12 times, until you get a pebbly course texture. Add the buttermilk and pulse 3 to 5 times more to combine. Form the mixture into a ball and place it between 2 large pieces of waxed paper. Roll out into a circle about 10 inches in diameter.
- Remove the top sheet of waxed paper. Transfer the crust, still on the other piece of waxed paper to the pie dish, then remove the waxed paper from the top. Press the crust gently into the dish. Bake for 9 minutes, then let cool.
- To prepare the filling, heat 2 teaspoons of oil in a large nonstick pan over a medium-low heat. Add the onion and cook, stirring occasionally, until golden brown and caramelized, about 20 minutes. Transfer the onions to a bowl. Add the remaining 2 teaspoons of oil to the pan and heat over a medium-high heat. Add the mushrooms and cook, stirring occasionally, until they have released their water and begin to brown, about 6 minutes. Add the onions back to the pan, stir in the salt, pepper, mustard and thyme.
- In a medium bowl whisk together the eggs, egg whites and evaporated milk.
- Sprinkle the cheese into the pie crust. Top with the mushroom-onion mixture and pour the egg mixture on top. Reduce oven temperature to 350 degrees F. Bake for 35 minutes or until knife inserted in the middle comes out clean. Let stand for 5 minutes before cutting into 6 wedges and serving.
- Excellent source of: Protein, Riboflavin, Phosphorus, Selenium
- Good source of: Vitamin A, Niacin, Vitamin D, Pantothenic Acid, Calcium, Iodine, Iron, Potassium
Nutrition Facts : Calories 270, Fat 14 grams, SaturatedFat 6 grams, Cholesterol 125 milligrams, Sodium 430 milligrams, Carbohydrate 24 grams, Fiber 2 grams, Protein 14 grams
CREMINI MUSHROOM, BACON, AND SHALLOT CRUSTLESS QUICHE
Provided by Food Network Kitchen
Categories main-dish
Time 2h10m
Yield 1 (9-inch) quiche, 6 to 8 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F. Cook the bacon in a medium skillet, over medium-high heat until just crisp. Transfer to paper towels to drain. Discard all but 2 tablespoons of the fat in the pan. Add 2 tablespoons butter, the mushrooms and 1/2 teaspoon salt. Cook, stirring over medium heat, until the mushroom juices evaporate, about 7 to 10 minutes. Add the shallots and cook until tender and mushrooms are golden, about 3 minutes more. Add the garlic and parsley. Remove from heat, cool slightly.
- Brush a 9-inch glass or ceramic pie pan with the remaining butter and sprinkle evenly with the grated Parmesan. Place pan on a baking sheet. Scatter half the Gruyere into the pan and crumble the bacon on top. Add 3/4 of the mushrooms, then the remaining cheese.
- Whisk the half-and-half, eggs and yolks in large glass measuring cup. Season with salt, pepper, and nutmeg to taste. Pour the custard over the fillings. Top with remaining mushroom mixture and sprinkle with chives.
- Bake until the quiche is just set in the center, about 40 to 50 minutes. Cool completely on a rack before serving.
LEEK, MUSHROOM & GRUYèRE QUICHE
A favourite of Good Food's associate food ed, this quiche just had to be on the site. Perfect comfort food
Provided by Barney Desmazery
Categories Afternoon tea, Buffet, Dinner, Main course, Snack, Starter, Supper
Time 20m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 561 calories, Fat 44 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 12 grams protein, Sodium 0.7 milligram of sodium
WILD MUSHROOM AND GRUYERE QUICHE
This came from a book called Favorite Recipes The Costco Way. *NOTE* It says you can use chanterelle, shitake, oyster, or crimini, or a mixture of all.
Provided by Miss Diggy
Categories Breakfast
Time 50m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Combine flour and butter with a pastry blender until you get a mealy texture.
- Add in the cold water, 1 tsp at a time until dough is able to be shaped into a ball. Be careful not to add too much or it will make it sticky.
- Roll the dough on a lightly floured surface into a 12 in circle, and then press into a 9 inch pie dish.
- Place in pie weights, and bake for 6-8 minutes at 450, or until the edges are a light brown.
- Turn oven down to 375.
- Remove the weights and sprinkle the shredded cheese along the bottom of the quiche crust.
- In a pan, melt 2 tbs butter and add onions and cook until they are soft.
- Add in the mushrooms, and saute until lightly brown.
- In a large bowl combine egg starters, cream, sun-dried tomatoes, and the onion and mushroom mixture.
- Pour into quiche crust, and sprinkle with the basil.
- Bake for 30-35 minutes, or until a knife inserted comes out clean.
Nutrition Facts : Calories 452.5, Fat 34.1, SaturatedFat 20.4, Cholesterol 101.7, Sodium 287.3, Carbohydrate 22.2, Fiber 1.7, Sugar 2.9, Protein 16.3
MUSHROOM AND GRUYERE CRUSTLESS QUICHE
This crustless quiche cuts back on the carbs, but loads up on earthy mushrooms, nutty Gruyere, and oniony leeks for loads of flavor.
Provided by Fanny Slater
Categories Vegetarian
Time 1h10m
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F and spray a 9-by-13-inch baking pan or casserole dish with nonstick cooking spray.
- In a large skillet over medium-high heat, melt the butter and heat 2 tablespoons of the olive oil. Add the mushrooms and saute, tossing occasionally until lightly browned, for about 3-5 minutes.
- Add the remaining olive oil and the leeks, fennel, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper. Cook, stirring frequently, until the leeks become slightly translucent and the mixture is very fragrant, about 5 minutes. Remove the pan from the heat and allow the veggies to cool to room temperature.
- In a large mixing bowl, whisk the eggs with the half-and-half, remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, and the thyme. Fold in the mushroom mixture, half of the gruyere, and the fontina. Pour into the prepared baking dish. Sprinkle the remaining 1/2 cup gruyere on top.
- Bake until the top is lightly golden brown and the eggs are set, about 30-35 minutes (the internal temperature should read 160°F when checked with a thermometer).
- Remove from the oven. Allow the frittata to rest in the pan so the ingredients can set, about 10 minutes. Slice, garnish with the fennel fronds and a few fresh thyme leaves if you like, and serve warm or at room temperature.
Nutrition Facts : ServingSize 1 slice, Calories 442 calories, Sugar 4.2 g, Sodium 797.2 mg, Fat 33 g, SaturatedFat 12.8 g, TransFat 0 g, Carbohydrate 10.6 g, Fiber 1.2 g, Protein 26.5 g, Cholesterol 490 mg
MUSHROOM, ONION, AND BACON QUICHE WITH GRUYERE
Make and share this Mushroom, Onion, and Bacon Quiche With Gruyere recipe from Food.com.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 1h41m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375°.
- Cook bacon in a big skillet until semicrisp; drain on paper towels.
- Discard all but 1 tablespoon bacon fat from the skillet; add oil to skillet and heat over medium heat.
- Add in mushrooms and onion; cook/stir until the mushrooms are lightly browned and the onion is tender, about 5 minutes.
- Add in parsley and garlic; cook 1 minute.
- Season with salt and pepper; remove from heat.
- Snip bacon into ¼ inch pieces and add to mushroom mixture.
- In a bowl, whisk the eggs until light; stir in half-and-half and mustard.
- Spoon mushroom mixture evenly into pie shell; sprinkle with cheese and add egg mixture.
- Bake quiche until puffed and golden brown, about 35 minutes.
- Serve warm or at room temperature, cut into wedges.
Nutrition Facts : Calories 405.8, Fat 30.8, SaturatedFat 11.3, Cholesterol 145.8, Sodium 401, Carbohydrate 19.3, Fiber 1.9, Sugar 1.9, Protein 13.9
CARAMELIZED ONION, GRUYERE, AND SPINACH CRUSTLESS QUICHE
Crustless quiche is a no brainer in our house. We regularly throw together leftover vegies, a little cheese, and eggs fresh from our chickens together, pop into the oven and Voila! Breakfast for everyone! The caramelized onion with spinach and Gruyere is my all-time favorite. I usually use fresh spinach but the frozen box is easy, too.
Provided by Penny Stettinius
Categories Breakfast
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees.
- With a little canola oil in a frying pan over medium high heat caramelize the onions, stirring occasionally. This takes about 15-20 minutes.
- Squeeze the moisture out of the thawed spinach by wrapping it in a dish towel and squeezing.
- Beat the eggs and add the milk and whisk well.
- Season the egg mixture with salt and pepper and a few grinds of fresh nutmeg.
- Spray or wipe oil all over a deep pie dish.
- When the onions are well caramelized, place evenly over bottom of pie dish then evenly spread the spinach over the onions and follow up with the cheese.
- Pour the egg mixture over the top and pop into the oven.
- Bake until firm in the middle, about 40-45 minutes.
- Serve with fresh fruit and popovers hot from the oven!
Nutrition Facts : Calories 275.2, Fat 17.3, SaturatedFat 8.8, Cholesterol 228.5, Sodium 265.4, Carbohydrate 10.6, Fiber 2.7, Sugar 2, Protein 20.5
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