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
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
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.
Nutrition Facts : Calories 449 kcal, Carbohydrate 31 g, Cholesterol 111 mg, Fiber 3 g, Protein 13 g, SaturatedFat 13 g, Sodium 438 mg, Sugar 4 g, Fat 31 g, ServingSize Serves 6-8, UnsaturatedFat 0 g
HAM AND GRUYERE QUICHE
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Set a baking sheet on the middle oven rack; preheat to 425 degrees F. Scatter the ham and cheese in the pie crust. Whisk the eggs, half-and-half, chives, 1/2 teaspoon salt and a few grinds of pepper in a large bowl; pour into the crust. Transfer to the hot baking sheet and bake until the eggs are set and the top is lightly browned, about 30 minutes.
- Meanwhile, whisk the vinegar and mustard in a large bowl. Gradually whisk in the olive oil until smooth. Add the greens and mushrooms; toss well to coat. Season with salt and pepper. Cut the quiche into wedges and serve with the salad.
Nutrition Facts : Calories 610 calorie, Fat 43 grams, SaturatedFat 17 grams, Cholesterol 220 milligrams, Sodium 1000 milligrams, Carbohydrate 29 grams, Fiber 2 grams, Protein 26 grams
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
ROASTED MUSHROOM AND GRUYèRE SANDWICH
For this sandwich, you can also pan-fry the mushrooms, which give this sandwich a somewhat meaty quality. But in this case I used the toaster oven to roast the mushrooms. You'll need only half of the roasted mushrooms for 1 sandwich but you'll find a good use for the rest of them, I'm sure.
Provided by Martha Rose Shulman
Categories dinner, lunch
Time 30m
Yield Serves 1
Number Of Ingredients 9
Steps:
- Preheat oven or toaster oven to 400 degrees. Line a baking sheet with parchment. Toss mushrooms with 2 tablespoons of the olive oil and thyme leaves and spread in an even layer on the baking sheet. Place in oven and roast for 15 to 20 minutes, stirring halfway through, or until mushrooms are bubbling and moist. Remove from heat and season with salt and pepper.
- If desired, rub one side of each slice of bread with the cut clove of garlic.
- Sprinkle 2 tablespoons of the cheese over 1 of the slices (on the side you rubbed with garlic). Top with half the mushrooms (use the other half for another sandwich or another recipe). Sprinkle chives over the mushrooms and top with a handful of arugula and remaining cheese. Top with remaining slice of bread (garlic-rubbed side down) and press down firmly. Drizzle remaining olive oil over top slice.
- Toast in toaster oven 3 to 4 minutes, until cheese melts. Remove from heat, press down firmly, cut in half and serve.
Nutrition Facts : @context http, Calories 708, UnsaturatedFat 32 grams, Carbohydrate 46 grams, Fat 47 grams, Fiber 9 grams, Protein 31 grams, SaturatedFat 13 grams, Sodium 920 milligrams, Sugar 10 grams
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
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