Mushroom Onion Quiche Food

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

MUSHROOM ONION QUICHE

Steps:

• Preheat oven to 350 degrees F. Place pie shell on a foil-lined baking sheet and set aside.
• Heat 2 teaspoons of oil in a large pan over medium-high heat. Add the onion and cook, stirring often, until translucent and starting to brown, about 5-8 minutes. Add the mushrooms to the pan along with the remaining teaspoon of oil if your pan is too dry. Cook the mushrooms and onions until they begin to brown and the water from the mushrooms has mostly evaporated, about 6 minutes. Stir in the salt, pepper, mustard, and thyme. Remove from the heat and set aside.
• In a medium bowl whisk together the eggs and evaporated or 1% milk.
• Sprinkle 3/4 cup of cheese into the pie shell. Top with the mushroom-onion mixture and pour the egg mixture on top. Sprinkle remaining 1/4 cup cheese on top. Bake for 35-40 minutes, until a knife or toothpick inserted in the middle comes out clean. Let stand for 5 minutes before cutting into 8 wedges and serving.

ONION, BACON, MUSHROOM QUICHE

Steps:

• Preheat oven to 400° F degrees.
• Melt the butter in a heavy nonstick skillet over medium high heat.
• Saute onions and mushrooms for 5 minutes, or until tender, remove from heat and allow to cool slightly.
• Wisk the eggs, milk and nutmeg in another bowl. Add cheese and stir to combine.
• Spray a deep dish pie pan with non-stick spray and pour egg and cheese mixture into dish and add diced bacon, onion and mushrooms.
• Bake for 25-35 minutes or until center is set.

MUSHROOM QUICHE

Steps:

• Line unpricked pastry shell with a double thickness of heavy-duty foil.
• Bake at 450 degrees for 8 minutes.
• Remove foil; bake 5 minutes longer.
• Cool on wire rack.
• Reduce heat to 350 degrees.
• In large skillet, saute the mushrooms, onions and red pepper in butter until mushrooms are tender.
• Drain and set aside.
• In a bowl, combine the 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 knife inserted near the center comes out clean (cover edges loosely with foil if needed to prevent overbrowning).
• Let stand for 10 minutes before cutting.

MUSHROOM BROCCOLI QUICHE

Steps:

• Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Line unpricked pastry with a double thickness of foil. Fill with pie weights. Bake until light golden brown, 15-20 minutes. Remove foil and weights; bake until golden brown, 3-5 minutes. Cool. Reduce oven setting to 350°., In a large bowl, whisk eggs, milk, Worcestershire sauce, salt and cayenne. Stir in broccoli, mushrooms and green onions. Sprinkle cheese over crust; pour egg mixture over cheese. Bake 60-65 minutes or until a knife inserted in the center comes out clean. Freeze option: Securely wrap baked and cooled quiche in plastic wrap and foil; freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Unwrap quiche; reheat in oven until heated through and a thermometer inserted in center reads 165°.

QUICHE WITH MUSHROOMS

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.

MUSHROOM QUICHE

Steps:

• Start by cutting chilled, cubed pieces of butter into the flour using just your fingertips (this prevents the heat from the rest of the hand from melting the butter).You can also use a pastry cutter or two knives.
• When you have a coarse bread-crumb-like texture add ice-cold water one tablespoon at a time and bring the dough together.
• You don't have to knead it. Using only the heel of your hand push the dough away from you. Then bring it back with your fingertips till smooth.
• If the dough feels dry whisk in more chilled water.
• Shape the dough into a ball, flatten it slightly, cover in cling wrap and then refrigerate until it is firm and easy to handle. I refrigerated for about 15 minutes.
• Preheat your oven to 180C. Keep a 9" pie dish handy.
• On a very lightly floured surface (you don't want excess dry flour), roll out the dough to an approximately 12" circle.
• Pick it up gently and place it in your pie dish. Push the dough inwards along the edges and the base with a very firm hand. You can also wrap the dough around your rolling pin and then transfer it to your pie dish.
• After you've made sure the dough fits the pan well, trim the dough that's hanging over with a sharp knife and chill for another 20 minutes.
• Prick the bottom of the chilled pie shell with a fork.
• Line the shell with parchment paper and weigh it down with baking beans, dry red kidney beans, or chickpeas.
• Bake the crust for 20 minutes in a preheated oven at 180C.
• Remove the parchment paper and the beans and return the pie to the oven for another 10 minutes.
• While the crust is baking, prepare the filling.
• Thinly slice the onions and cook them in 1 tbsp olive oil or butter on low heat along with a sprig of fresh thyme and cumin powder.
• When the onions are softened, about halfway through, add the balsamic vinegar. If you don't have the vinegar, use brown sugar.
• Stir occasionally, and sauté the onions till they are soft and brown. Add salt to taste right at the end. Transfer to a bowl and keep aside.
• Add a tbsp of olive oil and sauté the mushrooms in the same pan, until they are softened and cooked.
• In a separate bowl, whisk together the eggs, cream, fresh / dried thyme, salt, and pepper.You can use any seasoning you prefer.
• Spread the caramelized onions on the pie crust.
• Top this with the sauteed mushrooms ( save 5-6 for the top)and some green onion.
• Sprinkle the grated cheese and pour over the egg cream mixture. Top with more grated cheese and the remaining mushrooms.
• Bake this at 180C for 40-45 minutes until the center is set and the quiche, golden.
• Let it rest for a few minutes before slicing and serving. Enjoy!