Mushroom Crust Quiche Food

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MUSHROOM QUICHE



Mushroom Quiche image

A tasty mushroom quiche recipe with cheese and shallots. Great for Sunday lunch, picnics and brunch.

Provided by Michelle Alston

Categories     Dinner

Time 1h30m

Number Of Ingredients 14

1 500g block of shortcrust pastry or 1 x 9 inch pie crust
1 tbsp olive oil
1 cup thinly sliced shallots (160g/5.9oz)
1/2 firmly packed cup vegetarian parmesan cheese (20g) (finely grated)
2 cups chestnut/brown mushrooms (250g) (wiped clean and sliced)
1/4 cup butter (1.55oz/40g)
6 large eggs
3/4 cup heavy/double cream (150g)
1/2 cup grated comté cheese (50g)
1 clove of garlic (minced)
1/2 heaped tbsp fresh thyme leaves
1/4 tsp finely grated nutmeg
1/4 tsp sea salt
1/4 tsp black pepper

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.

Nutrition Facts : Calories 606 kcal, Carbohydrate 32.7 g, Protein 13.1 g, Fat 46.8 g, SaturatedFat 15 g, Cholesterol 163 mg, Sodium 348 mg, Fiber 2.5 g, Sugar 1.8 g, ServingSize 1 serving

SPINACH MUSHROOM QUICHE



Spinach Mushroom Quiche image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h40m

Yield 6 to 8 servings

Number Of Ingredients 10

2 tablespoons olive oil
8 ounces sliced button mushrooms
2 cloves garlic, minced
2 teaspoons chopped fresh thyme
Kosher salt and freshly ground black pepper
1 store-bought pie crust
One 10-ounce box frozen chopped spinach, thawed, drained and pressed to remove any water
6 ounces Gruyere, grated
1 1/2 cups half-and-half
8 large eggs

Steps:

  • Preheat the oven to 400 degrees F.
  • Heat the oil in a large skillet over medium heat. When the oil is hot, add the mushrooms, garlic and thyme. Cook, stirring occasionally, until the mushrooms have browned, 5 to 6 minutes. Season with a pinch of salt and pepper. Remove the skillet from the heat.
  • Press the pie crust into a deep, 9-inch tart pan with a removeable bottom (or a deep-dish pie pan). Layer the mushrooms and spinach into the crust and top with the cheese.
  • Whisk together the half-and-half, eggs and a good pinch of salt and pepper in a large bowl. Pour the egg mixture into the crust.
  • Place the pan on a rimmed baking sheet. Lightly cover the pan with aluminum foil and bake for 45 minutes. Remove the foil and continue baking until the quiche is set and the crust is golden brown, another 10 to 15 minutes. Let the quiche sit for 10 to 15 minutes, then remove from the pan, slice and serve.

MUSHROOM CRUST QUICHE



Mushroom Crust Quiche image

Serve this quiche with a fresh fruit for a wonderful meal. For something different, you can change up the cheese -- Monterey jack with green chilies, diced ham with Cheddar or bacon bits, sauteed onions and Jarlsberg.

Provided by Lvs2Cook

Categories     Breakfast

Time 55m

Yield 6 serving(s)

Number Of Ingredients 11

2 tablespoons butter
1/4 teaspoon garlic powder
8 ounces mushrooms, chopped
1/2 cup saltine crumbs
1 tablespoon butter
1/2 cup chopped green onion
1 1/2 cups shredded swiss cheese
1 cup cottage cheese
3 eggs
1/4 teaspoon cayenne
1/4 teaspoon paprika (optional)

Steps:

  • Grease a 9 inch pie pan and set aside.
  • Melt 2 tbsps. butter over medium-high heat.
  • Add the garlic powder, mix well.
  • Add the mushrooms and saute until mushrooms are tender and most of the liquid is absorbed.
  • Add the cracker crumbs and mix well.
  • Press the mixture over the bottom and up the side of the prepared pan.
  • Melt 1 tbsp butter in the same skillet used for mushrooms.
  • Add the green onions and saute until soft.
  • Spread over mushroom crust.
  • Sprinkle the Swiss cheese over the green onions.
  • Combine the cottage cheese, eggs and cayenne in a blender and process until smooth (you can also use a stick blender).
  • Pour over Swiss cheese.
  • Sprinkle with paprika if desired.
  • Bake at 350 degrees for 30 minutes or until a knife inserted in the center comes out clean.
  • Let stand 15 minutes before serving.

Nutrition Facts : Calories 240.2, Fat 17.4, SaturatedFat 9.9, Cholesterol 139.1, Sodium 282, Carbohydrate 5.7, Fiber 0.7, Sugar 2.4, Protein 15.8

WILD MUSHROOM QUICHE WITH WALNUT CRUST



Wild Mushroom Quiche with Walnut Crust image

A savory custard packed with wild mushrooms and baked in a sandy, walnut crust.

Provided by Food Network Kitchen

Categories     main-dish

Time 2h10m

Yield 1 quiche (6 to 8 servings)

Number Of Ingredients 18

1 1/2 cups walnuts
1 cup all-purpose flour
2 tablespoons sugar
1/2 teaspoon fine salt
5 tablespoons unsalted butter, cut into 1-inch pieces
2 tablespoons olive oil
1 pound mixed wild mushrooms, such as oyster, shiitake and trumpet
3/4 pound white or cremini mushrooms, thinly sliced
Sea salt and freshly ground pepper
2 tablespoons unsalted butter
2 shallots, minced
1 tablespoon chopped thyme
2 1/3 cups freshly grated Parmesan (4 ounces)
1/2 cup shredded Comte or Mahon cheese
3 large eggs
1 1/4 cup heavy cream
2 tablespoons chopped flat-leaf parsley, for garnish
Crisp greens, for serving

Steps:

  • For the crust: Preheat the oven to 350 degrees F. Pulse together the walnuts, flour, sugar and salt to a fine meal in a food processor. Pulse in the butter until it forms to a crumbly dough. Press into the bottom and up the sides of a 9-inch springform pan. Place on a baking sheet and bake until lightly browned, 15 to 20 minutes. Remove and let cool.
  • For the filling: Reduce the oven temperature to 325 degrees F. Heat the olive oil in a large skillet over high heat. Add the wild mushrooms and white mushrooms and season with 1 teaspoon salt and some pepper. Cook, stirring occasionally, until soft, about 5 minutes. Lower the heat to medium; add the butter, shallots and thyme. Cook, stirring frequently, until the mushrooms are tender, about 10 minutes more. Adjust the seasoning and set aside.
  • Combine the Parmesan and Comte cheeses in a small bowl and set aside. Scatter half of the mushrooms and half the cheese evenly over the crust. Whisk the eggs, milk, heavy cream and 3/4 teaspoon salt in a large bowl until smooth and frothy. Pour half the egg mixture over the mushrooms. Repeat with the remaining mushrooms and egg mixture and top with the remaining cheese.
  • Bake the quiche until golden brown on top and just set with a little wiggle in the very center, 50 to 60 minutes. Run a clean paring knife between the crust and the pan to separate. Let cool slightly for 25 minutes.
  • Garnish the quiche with parsley. Carefully remove the springform pan ring. Cut the quiche into wedges and serve warm or at room temperature with crisp greens.

MUSHROOM QUICHE



Mushroom Quiche image

Mushroom quiche with all-butter pie crust filled and baked with mixture of egg, cream, milk, sauteed mushrooms and shallots.

Provided by Elise Bauer

Categories     Breakfast     Brunch     Lunch     Brunch     Cheese     Egg     Gruyere     Mushroom     Pate Brisee     Quiche

Time 1h55m

Number Of Ingredients 11

1 recipe pie dough enough for one bottom crust (see Pâte Brisée recipe )
2 tablespoons extra virgin olive oil
1/3 cup thinly sliced shallots
1 pound assorted mushrooms, quartered or sliced (include some shiitakes if you want great mushroom flavor)
Kosher salt
Freshly ground pepper
1/2 cup milk
1/2 cup heavy cream
3 large eggs
Pinch nutmeg
6 ounces Gruyère cheese, grated (1 1/2 cups)

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

LOW-CARB MUSHROOM CRUST QUICHE



Low-Carb Mushroom Crust Quiche image

This is a great quiche and a nice change of pace as the mushrooms for the crust. It is easy to put together. I sometimes add chopped ham to this.

Provided by pines506

Categories     Lunch/Snacks

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 8

1/2 lb fresh mushrooms, coarsely chopped
2 tablespoons butter
1/2 cup fine dry breadcrumb
1 cup cottage cheese
1 cup shredded monterey jack cheese
1/2 cup green onion
3 slightly beaten eggs
1/4 teaspoon salt

Steps:

  • Saute fresh mushrooms in butter until golden (about 10 minutes.
  • Add bread crumbs and stir.
  • Pat into a 9" pie plate.
  • Combine remaining ingredients and spoon into crust.
  • Bake in preheated 350F oven for 45 minutes.
  • Cool 10 minutes before slicing.

Nutrition Facts : Calories 335.3, Fat 21.3, SaturatedFat 11.9, Cholesterol 206.9, Sodium 706.5, Carbohydrate 14.4, Fiber 1.5, Sugar 2.6, Protein 22

MUSHROOM AND FONTINA QUICHE



Mushroom and Fontina Quiche image

Provided by Bon Appétit Test Kitchen

Categories     Mushroom     Brunch     Bake     Vegetarian     Low Cal     Dinner     Lunch     Fontina     Bon Appétit     New Year's Day     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 servings

Number Of Ingredients 11

1 refrigerated pie crust (half of 15-ounce package)
2 tablespoons (1/4 stick) butter
2/3 cup chopped shallots (about 3 medium)
5 cups sliced assorted mushrooms (such as chanterelle, stemmed shiitake, oyster, crimini, and button; 12 to 14 ounces), large mushrooms halved
4 large eggs
2/3 cup half and half
1/3 cup whole milk
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon freshly grated or ground nutmeg
1 1/2 cups (packed) coarsely grated Fontina cheese (about 7 ounces), divided

Steps:

  • Preheat oven to 450°F. Unroll crust completely. Press firmly onto bottom and up sides of 9-inch-diameter deep-dish glass pie dish. Bake until light golden brown, pressing on sides of crust with back of spoon if crust begins to slide down sides of dish, about 17 minutes. Reduce oven temperature to 325°F.
  • Meanwhile, melt butter in heavy large skillet over medium-high heat. Add shallots; sauté until beginning to soften, about 2 minutes. Add mushrooms; sprinkle with salt and pepper and sauté until mushrooms are tender and beginning to brown, about 8 minutes. Transfer to plate; spread out to cool slightly.
  • Whisk eggs, half and half, milk, 1/2 teaspoon salt, 1/2 teaspoon pepper, and nutmeg in large bowl to blend. Stir in 1 cup Fontina cheese and sautéed mushrooms. Pour filling into crust. Sprinkle remaining 1/2 cup cheese over quiche.
  • Bake quiche until puffed, golden brown, and just set in center, about 45 minutes. Cool 30 minutes. Cut into wedges.

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