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
QUICHE WITH MUSHROOMS
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
Time 1h
Yield 6 servings.
Number Of Ingredients 12
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.
GOAT CHEESE AND LEEK QUICHE
Best brunch quiche ever. Serve with fresh green salad.
Provided by Allyson
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 1h15m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Prick pie crust all over with a fork; place on a baking sheet.
- Bake in the preheated oven until lightly golden, about 15 minutes. Remove crust and set aside to cool slightly; reduce oven temperature to 375 degrees (190 degrees C).
- Bring a large pot of water to a boil and simmer leeks just until tender, about 7 minutes; drain thoroughly.
- Whisk eggs, heavy cream, milk, chives, nutmeg, salt, and black pepper together in a bowl. Spread leeks evenly over bottom of pie crust; dot with goat cheese. Pour egg mixture over leeks.
- Bake in the preheated oven until puffed, lightly browned, and a sharp knife inserted near the center comes out clean, 40 to 50 minutes. Remove to cool until warm or room temperature before serving.
Nutrition Facts : Calories 328.7 calories, Carbohydrate 22.1 g, Cholesterol 129.3 mg, Fat 23.2 g, Fiber 2 g, Protein 8.8 g, SaturatedFat 10.1 g, Sodium 361.3 mg, Sugar 3.2 g
HAM, CHEESE AND MUSHROOM QUICHE
I've adapted this recipe from one which featured in the pre-Christmas 2008 Australian magazine 'New Idea' as an excellent way to give new life to various leftovers from the Christmas Day meal, in this case, leftover leg ham. This recipe can, of course, be made at any time of year, with leftover ham or ham bought specifically for making this recipe. The preparation time below includes the time needed to bake and cool the pastry case. The other recipes posted from this collection are Recipe #344949, Recipe #345642 and Recipe #345416.
Provided by bluemoon downunder
Categories Savory Pies
Time 1h20m
Yield 1 Ham, cheese and mushroom quiche, 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 180°C/350°-375°F/4-5 gas mark.
- Grease a 20cm (8") round springform pan.
- Join the pastry sheets, with one slightly overlapping; press the join to seal; line the pan with the pastryand trim the edge; place the pan on an oven tray; cover with baking paper and fill with dried beans or rice and cook in a moderate 180°C/350°-375°F/4-5 gas mark oven for 10 minutes; remove beans or rice and paper; return the pastrry case to the oven for 10 minutes, then remove and allow it to cool.
- Heat the oil in a large, preferably non-stick, pan; add the mushrooms andham and cook, stirring, until the mushrooms are soft; remove and allow to cool, then spread them over the base of the pastry case; spread the apple slices over the ham and musrooms and sprinkle with the cream cheese.
- Combine the eggs, sour cream, thyme and rosemary in a bowl and whisk until they are well-combined. Stir in the pinenuts then pour the egg mixture into the pastry case and sprinkle the top with the grated tasty cheese.
- Cook in a moderate 180°C/350°-375°F/4-5 gas mark oven for about 50 minutes, or until set.
- Serve warm or cold with salad greens and crusty rolls.
Nutrition Facts : Calories 727.8, Fat 51.8, SaturatedFat 17.8, Cholesterol 484.4, Sodium 1266.3, Carbohydrate 34, Fiber 3.1, Sugar 3.8, Protein 31.5
GOAT CHEESE QUICHE
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 degrees F. Heat the olive oil and butter in a large skillet over medium-high heat. Add the garlic and cook until softened, about 1 minute. Add the greens and 1/2 teaspoon salt; cook, stirring occasionally, until the greens wilt and most of the liquid evaporates, 5 to 7 minutes.
- Meanwhile, roll out the puff pastry on a lightly floured surface until large enough to fit in a 9-inch pie plate. Ease into the pie plate and trim the edge; crimp if desired. Scatter the goat cheese and Parmesan in the crust, then top with the sauteed greens.
- Whisk the eggs, heavy cream, nutmeg, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl; pour over the greens. Bake until the crust is golden brown and the quiche is set, about 20 minutes. Slice into wedges.
Nutrition Facts : Calories 508 calorie, Fat 45 grams, SaturatedFat 24 grams, Cholesterol 325 milligrams, Sodium 887 milligrams, Carbohydrate 9 grams, Fiber 1 grams, Protein 18 grams
MUSHROOM & SWISS CHEESE QUICHE
This is a great dish to serve to company...it makes a nice lunch along with a crisp green salad. At Christmas time I made it the day before and then reheated it...tasted just as good as fresh from the oven.
Provided by MMers
Categories Cheese
Time 1h25m
Yield 1 ten inch pie
Number Of Ingredients 15
Steps:
- For Pastry: Sift together the flour and salt.
- Using a pastry blender, cut the shortening in until mixture resembles cornmeal.
- Slowly sprinkle ice water over the top, while tossing the mixture up from the bottom of the bowl with a fork.
- Gather the dough into a ball, using only enough water to hold the ball together.
- Wrap ball in waxed paper and refrigerate for 20 minutes.
- Remove from fridge and roll out into a circle which is 2 inches larger than the diameter of the pie pan being used.
- Put dough into pan.
- Place a piece of aluminum foil on the bottom and up the sides of the pie pan.
- Fill with dry beans (this will stop the pastry from puffing up during baking).
- Bake in preheated 450F degree oven, on lowest rack, for 12 minutes.
- Take from oven and remove beans and foil (be careful, they will be hot).
- Meanwhile, prepare filling: Melt butter, add onions and cook for 1 minute.
- Stir in mushrooms, 1 tsp salt and lemon juice.
- Cook, stirring occasionally, until mushrooms are done and all the liquid has evaporated.
- Continue frying the mushrooms in the butter for about 1 minute.
- In a large bowl, beat the eggs and cream together.
- Add the remaining salt, pepper and nutmeg.
- Stir in the mushrooms.
- Pour into prepared pastry shell, sprinkle with swiss cheese and dot with softened butter.
- Bake in preheated 350F degree oven for 35 minutes or until quiche is puffy and browned, and a knife inserted into center comes out clean.
- Let sit for 10 minutes before serving.
GOAT CHEESE QUICHE WITH PROSCIUTTO
Provided by Roger Mooking
Time 3h25m
Yield 4 servings
Number Of Ingredients 15
Steps:
- For the quiche pastry:
- In a large bowl, put the flour, salt, and butter cubes. Using the tips of your fingers, mix the ingredients until it resembles coarse cornmeal. Add the ice water a little at a time until the dough just comes together. Remove the dough from the bowl and form into a disk. Cover the disk with plastic wrap and put in the refrigerator to chill for 1 hour.
- Preheat oven to 375 degrees F.
- Lightly flour the work surface, roll-out the dough and put in a pan with a removable bottom. Allow the dough to hang over the edges. Trim the edges slightly, still leaving an overhang of dough. Poke or dock the bottom of the pastry with a fork.
- Put the crust on a baking tray and cover the bottom of the pastry dough with aluminum foil. Fill the crust with dried beans or pastry weights and bake for approximately 15 minutes. Remove the aluminum foil and beans, and then put the pastry back in the oven until the bottom is golden brown, approximately 10 minutes.
- Remove the pastry crust from the oven. While the pastry is still hot, brush a thin layer of quiche egg mixture over the bottom to seal.
- For the quiche filling:
- Preheat the oven to 375 degrees F.
- Put the shallots in a small saute pan skin-side up and coat with olive oil. Season the shallots with salt and roast for 30 minutes, until tender. Reduce the oven temperature to 325 degrees F. Peel the skins from the shallots and set the shallots aside. Put the milk in a pot over low heat until scalded, set aside.
- In a bowl, whisk the eggs, thyme, salt, and pepper until incorporated. Slowly whisk the warm milk into the egg mixture.
- Scatter the roasted shallots and goat cheese into the base of the pastry crust.
- Pour the egg mixture into the prepared quiche pastry crust. Bake in the oven for approximately 20 to 30 minutes, until the custard has set. Remove the quiche from the oven and allow to cool. Slice the quiche into portions and put the arugula and prosciutto over the quiche.
EASY QUICHE WITH ASPARAGUS, MUSHROOM, AND CHEDDAR
Easy Quiche Recipe with Asparagus, Mushrooms and Cheddar | A delicious crowd pleasing recipe that can be made with just 5 minutes of active preparation time!
Provided by Kit Graham
Time 50m
Number Of Ingredients 9
Steps:
- Heat the oven to 375 degrees. There is no need to precook the pie crust. If it is frozen let it thaw for 15 minutes first.
- Layer the asparagus, mushrooms, and cheese in the pie crust.
- Mix the eggs, cream, milk, salt, and pepper. Either beat them by hand for 2 minutes, or use a mixer for 1 minute. You want the eggs to be light and fluffy.
- Pour the egg mixture over the vegetables and cheese and into the pie crust. Fill the crust as much as possible, without letting the egg spill out.
- Bake for 35-45 minutes, until the center of the quiche has firmed up.
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ASPARAGUS AND GOAT CHEESE QUICHE RECIPE - PILLSBURY.COM
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5/5 (2)Category EntreeCuisine FrenchTotal Time 1 hr 15 mins
- Heat oven to 375°F. Spray 9-inch glass pie plate with cooking spray. Place pie crust in pie plate as directed on box for One-Crust Filled Pie; flute edges.
- In 12-inch skillet, melt butter over medium-high heat. Cook asparagus and onion in butter 5 to 8 minutes, stirring occasionally, until asparagus is crisp-tender. Spoon vegetables into crust-lined plate. Top with roasted peppers and goat cheese.
- In large bowl, beat half-and-half, salt, pepper and eggs with whisk. Pour over ingredients in crust. Sprinkle with Parmesan cheese.
- Place pie plate on lowest oven rack; bake 35 to 45 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before cutting.
CARAMELIZED ONION, MUSHROOM & GOAT CHEESE QUICHE ...
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5/5 (2)Estimated Reading Time 6 mins
- Roll out pie crust and line a 9-inch pie pan. Return to fridge to chill while you prepare the quiche ingredients.
- In a large saute pan, heat olive oil and butter over medium to medium-low heat. Add mushrooms and onions and cook, stirring occasionally, until onions are golden and mushrooms have a nice sear on them about 15 minutes. Turn heat up to medium-high and add marsala wine. Stir until the wine evaporates. Season with salt and pepper and set aside.
MUSHROOM AND GOAT CHEESE QUICHE - SAVOR THE BEST
From savorthebest.com
5/5 (2)Total Time 3 hrs 30 minsCategory Main DishCalories 517 per serving
- For a 9-inch x 2.5-inch quiche pan with removable bottom. Coat the pan with oil spray and reserve.
- In the bowl of a food processor add the flour and salt and pulse to combine. Add the cold butter and pulse 10 to 12 times. Add the cream cheese and pulse 10-12 times until the mixture resembles small pebbles. In a cup or small dish, whisk the egg, egg yolks and vinegar together with a fork and pour over the flour mixture. Pulse to combine. The mixture will be crumbly.
- Tip the dough out onto a lightly flour-dusted work surface and form in to a flat disc. Wrap with plastic wrap and refrigerate for 30 minutes.
SPINACH AND GOAT CHEESE QUICHE RECIPE - FOOD & WINE
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5/5 Category QuicheServings 1Total Time 3 hrs 15 mins
- In a large bowl, whisk the flour with the salt. Using a pastry blender, cut in the butter until the mixture resembles coarse meal. Lightly beat the egg with the water and sprinkle over the flour mixture. Stir with a fork to lightly blend, then squeeze gently until a dough forms. Pat into a disk, wrap in plastic and refrigerate for at least 30 minutes.
- Preheat the oven to 350°. On a lightly floured surface, roll out the pastry to a 14-inch round about 1/8 inch thick. Fit the round into a 12-inch tart pan with a removable bottom and trim the overhang. Refrigerate the shell for at least 20 minutes.
- Line the tart shell with foil and fill with pie weights or rice. Bake until the pastry is firm, about 30 minutes. Remove the foil and weights and bake for about 10 minutes longer, or until golden brown. Transfer the shell to a rack to cool.
- Heat a large skillet. Add a large handful of the spinach and cook over moderately high heat, stirring, until wilted. Transfer to a colander set over a bowl. Repeat until all of the spinach has been cooked; let cool. Squeeze the spinach dry and coarsely chop it. Toss the spinach with the garlic and spread it in the cooled pastry shell.
SPINACH, MUSHROOM AND GOAT'S CHEESE QUICHE - SKINNY …
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4.5/5 (45)Total Time 3 hrs 45 minsCategory Main CourseCalories 260 per serving
- Mix everything until the butter resembles some coarse breadcrumbs. You can also use a food processor for this step if you wish.
- Add the water gradually and stir with a spatula. When all the water is added, the dough should have large clumps, but should not be too sticky.
- Take the dough to a lightly floured surface and fold it until you can't see any traces of butter in it (or very few).
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From kingarthurbaking.com
4.2/5 (30)Total Time 1 hr 30 minsServings 1
- To make the crust: Whisk together the dry ingredients., Work in the butter until the mixture is crumbly., Toss in the cheese, then drizzle in the water, stirring gently until all is evenly moistened., Pat the dough into a disk, wrap, and refrigerate for 30 minutes., To make the filling: Heat the butter over medium heat in a large pan until foaming., Add the onions and cook for 5 minutes., Add the mushrooms and cook until the mushrooms start to lose their juices, about 10 minutes., Mix in the garlic, thyme, ½ teaspoon of the salt, and the pepper.
- Stir to combine; remove from the heat., Preheat the oven to 375°F., Combine the eggs, milk, and remaining 3/4 teaspoon of salt., To assemble the quiche: Transfer the dough to a floured surface, and roll it ¼" thick.
- Line a 9" pie pan with the dough, crimping the edges., Line the bottom of the crust with the cheese, top with the mushrooms, and pour in the egg mixture., Bake the quiche for 35 to 40 minutes, until the edge of the crust is brown, and the filling appears set., Remove the quiche from the oven, and serve warm.
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- Heat a large skillet over medium heat and add 1 tablespoon of the olive oil. Add the leeks and sauté until they are softened but just barely golden, about 12 minutes. Remove to a bowl.
- Add the remaining tablespoon of olive oil to the pan and add the mushrooms. Sauté until the mushrooms have turned golden brown and any liquid has evaporated, about 8 minutes. Add them to the leeks.
- In a medium sized bowl, beat the eggs with the milk and cream, and season with salt and pepper.
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5/5 (3)Total Time 40 minsCategory AppetizerCalories 125 per serving
- Sauté mushrooms in butter and 1 teaspoon of chopped rosemary in a medium skillet over medium-high heat with a pinch of salt. Stir once and allow to sit for a few minutes, until most of the liquid has been released from the mushrooms and has evaporated (4-5 minutes).
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- Get ready: Make your crust if needed and be sure it is well chilled for at least 1 hour. When ready to make the quiche, preheat your oven to 400 degrees F.
- Blind bake the crust: Lightly flour your work surface and a rolling pin (if you don’t have a rolling pin, a wine bottle will work in a pinch). Roll out one crust into an 11-inch circle. Roll the dough away from you, rotating the dough a quarter turn every few rolls. Fit into a 9-inch pie dish and fold or crimp the edges as desired. (If doing the oil pie crust recipe, press the dough directly into the dish as directed).
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- Carefully remove the foil and beans (the beans cannot be eaten but can be saved for future pies). Prick the pie crust all over with the tines of a fork, then return to the oven and continue baking until the bottom is lightly browned, about 6 to 8 minutes more. Set aside to cool.
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