Mushroom And Sundried Tomato Quiche Food

MUSHROOM AND SUNDRIED TOMATO QUICHE

Steps:

• Preheat oven to 350 degrees F (180C). Lightly spray with cooking oil in a ceramic Baking Pie Dish (preferably a 9-inch), and set aside.
• COOK THE VEGGIES: In a non-stick skillet, over medium heat, heat olive oil, add onions and garlic, and sauté them until softened about 3 to 5 minutes. Add the mushrooms and crushed red pepper, stirring occasionally, cooking the mushrooms until all the moisture has disappeared about 5 minutes.
• Turn off heat. Stir in the salt, sundried tomatoes, and dried parsley. Transfer to a small bowl and allow to cool completely, or pop into the fridge to speed up things.
• WHISK THE INGREDIENTS: In a medium-size bowl, whisk eggs, half & half, Parmesan cheese until well combined. Stir in the mozzarella cheese. Next, fold in the mushroom mixture and stir until well combined. Set aside.
• Remove 1 frozen pie crust from your freezer. Allow to warm up to room temperature for 2 - 3 minutes. Using your hands to gently loosen at the edges of the crust and push off the crust to remove it from the silver tray it comes in, and place the frozen pie crust directly into your prepared ceramic baking pie dish. Don't worry if you broke it, it will bake and fuse itself together. NOTE: Save the silver tray for reheating leftovers the next day.
• Pour the entire mixture into the pie crust.
• Place the quiche on the center rack of the oven and bake for 40 to 50 minutes. The center of the quiche must be firm when you lightly shake it and the top should be golden brown.
• Remove from oven and allow to sit and rest for 10 to 15 minutes before serving. QUICK NOTE: The quiche will puff up like a soufflé, but then it will deflate as it cools down.
• Serves 6 to 8

MUSHROOM AND TOMATO QUICHE RECIPE

Steps:

• In a large bowl, combine flour, butter, water, and shortening. Mix everything together until the dough becomes firm.
• Form the dough into a circle and wrap it in plastic. Chill the dough for 30 minutes and preheat the oven to 400 degrees F.
• Roll out the pastry on a floured surface then place the pastry on a pie plate.
• Prick the base of the pastry with a fork and press a sheet of aluminum foil around the pastry edge. Then chill it for 10 minutes.
• After chilling the pastry, brush it with olive oil and bake it in the oven for 10 minutes. Afterward, take off the foil and bake the pastry for another 5 minutes.
• In a medium bowl, lightly beat the eggs, cheese, milk, and cream. Stir everything until they are well-blended. Season the mixture with 2 teaspoons of salt and 2 teaspoons of pepper to add flavor.
• Distribute the mushrooms and tomatoes into the baked pastry shell evenly.
• Pour the egg mixture and bake it in the oven for roughly 30 minutes or until the crust is golden and the filling is well-formed.
• Once you're finished baking, serve your mushroom and tomato quiche and enjoy your meal!

WILD MUSHROOM AND GRUYERE QUICHE

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.