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.
TRANSFORMED SPINACH MUSHROOM QUICHE
This moist vegetarian quiche is perfect for every meal. The quiche was originally a quiche Lorraine, but has since been transformed. Feel free to add sausage if you choose. I usually make 2 large pies or several small ones all at one time, freezing whatever is left over.
Provided by EMBRYOCONCEPTS
Categories Breakfast and Brunch Eggs Quiche
Time 1h30m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Fit pie crust into a 9-inch pie dish.
- Whisk eggs, milk, parsley, garlic, salt, black pepper, and nutmeg in a bowl.
- Gently combine spinach, mushrooms, onion, and feta cheese in a separate bowl. Spread spinach-mushroom mixture in the prepared pie dish; top with half the Swiss cheese.
- Pour egg mixture evenly over the filling, swirling egg mixture in bowl to spread seasonings through the eggs; top the quiche with remaining Swiss cheese. Place quiche on a baking sheet.
- Bake in preheated oven until the quiche is lightly puffed and browned, 45 to 50 minutes. A toothpick inserted into the center of the filling should come out clean. Cool for 30 minutes before serving.
Nutrition Facts : Calories 334.2 calories, Carbohydrate 21 g, Cholesterol 152.2 mg, Fat 21.4 g, Fiber 2.4 g, Protein 15.6 g, SaturatedFat 8.7 g, Sodium 572.1 mg, Sugar 3.9 g
MUSHROOM QUICHE LORRAINE
Family and friends will delight in this savory quiche from Michelle Fincher of Lyman, South Carolina. Mushrooms and green onions bring fresh flavor, while cheese and bacon lend a touch of decadence.
Provided by Taste of Home
Time 45m
Yield 6 servings.
Number Of Ingredients 9
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. Remove from the oven; reduce heat to 375°., Meanwhile, in a small skillet, saute mushrooms and onions in butter until tender. In a large bowl, beat the eggs, cream and pepper. Using a slotted spoon, transfer mushrooms and onions to egg mixture. Stir in cheese and bacon. , Pour into crust. Cover edges loosely with foil. Bake for 30-35 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting. Freeze option: Cover and freeze unbaked quiche. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 375°. Place quiche on a baking sheet; cover edge loosely with foil. Bake as directed, increasing time as necessary for a knife inserted in the center to come out clean.
Nutrition Facts : Calories 404 calories, Fat 28g fat (15g saturated fat), Cholesterol 204mg cholesterol, Sodium 378mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 0 fiber), Protein 14g protein.
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
My husband, who *thought* he didn't like quiche, goes back for seconds when I make this one. This was my first try at making quiche and I really liked it. The cayenne pepper really gives it a nice bite. I have to admit I've never made it with the savory because I can't find it in my grocery stores, but I think it tastes good without it. Recipe is from Taste of Home.
Provided by CookingONTheSide
Categories Savory Pies
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 537.4, Fat 35.7, SaturatedFat 15, Cholesterol 234, Sodium 1139.2, Carbohydrate 33.3, Fiber 2.2, Sugar 3.1, Protein 21.6
MUSHROOM AND SUNDRIED TOMATO QUICHE
Mushroom and Sundried Tomato Quiche is loaded with mushrooms, sundried tomatoes, eggs, two kinds of cheeses, and baked in a pie crust. Light and savory, this mushroom and sundried tomato quiche is loaded with flavor and perfect to serve family and friends any time of the year.
Provided by 2 sisters recipes
Categories Breakfast Breads and Lattes
Time 45m
Number Of Ingredients 13
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
Nutrition Facts : Calories 194 calories, Carbohydrate 13.7 grams carbohydrates, Fat 13.4 grams fat, Fiber 1. grams fiber, Protein 5.9 grams protein, ServingSize 1 serving, Sugar 2.5 grams sugar
SPINACH, ONION, AND MUSHROOM QUICHE
A creamy., cheesy quiche with spinach and mushrooms in a pastry crust.
Provided by Creative Culinary
Time 1h5m
Number Of Ingredients 12
Steps:
- Preheat oven to 425.
- Place your pie dough into a 9" pie plate and prick the bottom and sides with a fork.
- Pre-bake the pie dough for 12 minutes; remove and set aside and reduce the oven temperature to 350.
- Put the butter and olive oil in a large skillet over medium heat and warm until the butter is melted. Add onion and cook until wilted and opaque, about 5 minutes. Add the mushrooms and continue to saute until they are golden in color, about 8-10 minutes.
- Add the garlic and cook for one minute.
- Add the spinach and saute briefly until just wilted. Allow mixture to cool for about 10 minutes; drain off any water.
- While waiting for the skillet ingredients to cool, whisk together the eggs, heavy cream, salt and pepper; stir in the cheese.
- Combine the vegetable mixture with the egg mixture and pour into the pre-baked crust. Place onto a rimmed cookie sheet and bake for 45-50 minutes or until set. Lightly wrap foil around crust if it starts to get too dark. (I love these crust protectors too!)
- Slice and serve!
Nutrition Facts : ServingSize 1 grams
MINI QUICHE
Recipe video above. Each filling below makes 24 mini quiches, so USE ONE FILLING. If you want to make more than 1, scale the filling recipe DOWN (use the slider below). A quick blind bake will ensure the pastry doesn't go soggy and it cooks through in the short time it takes for the filling to bake!
Provided by Nagi
Categories Finger Food
Number Of Ingredients 23
Steps:
- Preheat oven to 180°C/350°F (160°C fan). Spray 2 standard muffin tins with oil.
- Cut 24 rounds out of pastry using a 7.5 - 8cm / 3- 3.25" cutter. (Note 3)
- Press into muffin tin, making sure there's no air underneath the pastry.
- Prick the base 4 times with a fork, then bake for 5 minutes JUST until a skin partially forms on surface of pastry. CHECK at 4 minutes - if pastry is bubbling, press back down.
- Remove from oven and let cool - pastry should be partially cooked on surface only.
- Melt butter over medium high. Cook bacon for 2 minutes, then add eschallots and cook until bacon is light golden. Transfer to bowl.
- Place pinch of cheese in quiche crust, top with 1 teaspoon bacon mixture then 1 tbsp egg mixture - fill to top.
- Melt butter over medium high. Add garlic, sauté 20 seconds. Add spinach and cook for 1 minute until just wilted, then transfer to bowl.
- Place pinch of cheese in quiche crust, top with 1 teaspoon of spinach then 1 tbsp egg mixture - fill to top.
- Melt butter over medium high. Add garlic, sauté 20 seconds. Add chopped mushrooms and cook for 2 minutes until mushroom is starting to go golden on edges, then transfer to bowl.
- Place pinch of cheese in quiche crust, top with 1 teaspoon cooked mushrooms then 1 tbsp egg mixture - fill to top. Top with 1 or 2 slices mushrooms.
- Antipasto Mix: Toss the olives, sun dried tomatoes and feta together.
- Place pinch of cheese in quiche crust, top with 1 heaped teaspoon Antipasto Mix, then 1 tbsp egg mixture - fill to top.
- Bake 20 minutes at 180C/350F until surface is light golden. They will puff, then sink.
- Sprinkle Mushroom quiche with fresh chives. Serve warm!
Nutrition Facts : Calories 78 kcal, Carbohydrate 1 g, Protein 3 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 40 mg, Sodium 115 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
SHALLOT-MUSHROOM QUICHE
This versatile dish goes from brunch buffet to dinner table in a snap and is great with a leafy green salad. The flaky crust and custard filling make it a perfect vehicle for a variety of mix-ins.Baking the crust before adding the filling, known as blind baking, ensures it won't get soggy. Our favorite pie dough recipe is Basic Pie Crust.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h30m
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. Lightly flour a rolling pin and work surface and roll out dough to a 12-inch round. Place in a 9-inch pie plate, fold overhang under, and crimp edge. Place a sheet of parchment paper over dough and fill with pie weights or dried beans. Bake until edge is dry and light golden, about 20 minutes. Remove parchment and weights.
- Meanwhile, in a large skillet, melt butter over medium-high. Add shallots, season with salt and pepper, and cook until light golden, 8 to 10 minutes. In a medium bowl, whisk together eggs and cream. Add shallots, mushrooms, and cheese and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Whisk to combine, pour into crust, and bake until center of quiche is just set, 40 to 45 minutes. Serve warm or at room temperature.
Nutrition Facts : Calories 247 g, Fat 19 g, Fiber 1 g, Protein 11 g, SaturatedFat 10 g
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 QUICHE RECIPE
Mushroom Quiche Recipe is the idea savory, wholesome, protein rich and cheesy breakfast dishes for those who crave something comforting and indulgent for breakfast. Quiches are a french delicacy - a hard party shell filled with vegetables or meat, held together by beaten eggs, cream and cheese and baked to a golden crisp. This is a quiche prepared with shallots and mushrooms and some herbs to add flavor. The buttery crust that crisps up when baked makes this a popular favourite world food. It makes an equally great party appetizer, keeps well for a day picnic, or even for a kiddo snack box. Serve the Mushroom Quiche with a summery Beetroot Salad with Mixed Greens & Feta Cheese for a light working lunch. Other recipes that you can try are: Spinach Ricotta filled Crepes Quinoa Patties with Raw Mango Salsa Sundried Tomatoes and Shiitake Mushroom Quiche
Provided by Divya Shivaraman
Time 2h
Yield Makes: 4 Servings
Number Of Ingredients 13
Steps:
- To begin making Mushroom Quiche, first prepare the crust. You can do this in a food processor or in a mixing bowl.
- If you are using a food processor simply add flour, salt and butter into the food processor and pulse until the butter is coated on the flour and it resembles scraggly bread crumbs.
- Next, add grated Parmesan cheese with 2 tablespoons of water and pulse again couple of times. This results into a crumbled dough. Empty the food processor onto a work surface and knead slightly until the crust comes together into a soft dough.
- If you are using a mixing bowl add the flour, salt and butter into a mixing bowl. Using your fingers rub the butter into the flour till it breaks down and resembles bread crumbs. Then add the Parmesan cheese and cold water and bring it together by gently kneading it, till it forms a soft dough.
- Wrap it in plastic wrap and refrigerate for 1/2 hour.
- Meanwhile, proceed to make the filling. Set your oven to pre-heat at 200 degrees C.
- Place a pan on the heat. Add to it, garlic, shallots and mushrooms. Sprinkle some salt and cook together until the mushroom is softened and it releases water.
- Continue cooking until all the water evaporates from the pan. Switch off the heat at this stage, add pepper, parsley, garlic powder into the mushrooms and stir well. Set it aside.
- Remove the prepared dough from refrigerator and roll it out on a lightly dusted surface, into a 1/4 inch thick disc.
- Drape the disc over your pie pan, allowing the edges to overhang. Press it into the pie pan, so that the dough fits neatly.
- Spread a layer of mozzarella cheese over the crust, then add a layer of cooked mushrooms. Pour the beaten eggs on the top. Sprinkle some cheese on top.
- Place the prepared quiche in the oven and bake at 180-190 degrees C for 30 minutes or until the custard is set and cooked through.
- When done, take it out of the oven.
- Serve the Mushroom Quiche with a summery Beetroot Salad with Mixed Greens & Feta Cheese for a light working lunch.
MUSHROOM CRUST QUICHE
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
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
CRUSTLESS QUICHE LORRAINE
An easy recipe for a keto crustless quiche lorraine. Perfect for brunch, it is also wonderful as an easy dinner, accompanied by a simple salad.
Provided by Vered DeLeeuw
Categories Breakfast
Time 1h20m
Number Of Ingredients 8
Steps:
- Preheat your oven to 350 degrees F. Grease the bottom and sides of a 9-inch pie plate with butter.
- Cook the bacon until crisp and chop it. It's easy to cook it in the microwave in two batches.
- In a medium bowl, whisk together the eggs, heavy cream, white pepper, and cayenne pepper.
- Fold in the chopped cooked bacon, onions, and grated cheese. Pour the mixture into the prepared pie plate and gently mix to evenly distribute the bacon pieces.
- Bake until the quiche is puffed and golden, and a toothpick inserted in its center comes out clean, 30-40 minutes.*
- Cool the quiche for 30 minutes in the pan on a cooling rack, then slice it into 8 slices and serve.
Nutrition Facts : ServingSize 1 slice, Calories 177 kcal, Carbohydrate 1 g, Protein 10 g, Fat 14 g, SaturatedFat 7 g, Sodium 309 mg, Sugar 1 g
SPINACH & MUSHROOM QUICHE
This healthy vegetarian quiche recipe is as simple as it gets. It's a quiche without the fussy crust! It's filled with sweet wild mushrooms and savory Gruyère cheese. Enjoy it for breakfast or brunch, or serve it with a light salad for lunch.
Provided by Julia Levy
Categories Healthy Vegetarian Mushroom Recipes
Time 1h5m
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F. Coat a 9-inch pie pan with cooking spray; set aside.
- Heat oil in a large nonstick skillet over medium-high heat; swirl to coat the pan. Add mushrooms; cook, stirring occasionally, until browned and tender, about 8 minutes. Add onion and garlic; cook, stirring often, until softened and tender, about 5 minutes. Add spinach; cook, tossing constantly, until wilted, 1 to 2 minutes. Remove from heat.
- Whisk eggs, milk, half-and-half, mustard, thyme, salt and pepper in a medium bowl. Fold in the mushroom mixture and cheese. Spoon into the prepared pie pan. Bake until set and golden brown, about 30 minutes. Let stand for 10 minutes; slice. Garnish with thyme and serve.
Nutrition Facts : Calories 276.6 calories, Carbohydrate 6.8 g, Cholesterol 220.2 mg, Fat 20 g, Fiber 1.5 g, Protein 17.1 g, SaturatedFat 8.2 g, Sodium 442.5 mg, Sugar 3.2 g
SPINACH MUSHROOM QUICHE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h40m
Yield 6 to 8 servings
Number Of Ingredients 10
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.
QUICHE
There's something so satisfying about a homemade quiche and this method guarantees delicious flavour. I like to have a pastry case ready rolled and in the freezer, waiting to blind bake when needed - the quantities I've given here are easy to double up, if you want to make an extra case and stash it away for your next picnic.
Provided by Jamie Oliver
Categories Vegetables Recipes Vegetables Mushroom
Yield 10
Number Of Ingredients 11
Steps:
- This recipe works great as a stand-alone dish, but also as a component in Jamie's Picnic Love from Together - see the full collection of menus here.
- GET AHEAD You can make this all on the day, if you prefer. Equally, you can cook the whole thing the night before, and enjoy cold. Whatever works for you! Put the flour, butter and a pinch of sea salt into a food processor and pulse for 15 seconds, until the mixture resembles breadcrumbs. Add 4 tablespoons of water and pulse for a few more seconds until it comes together. Scoop on to a flour-dusted work surface and push and pat into a round - don't be tempted to knead it. Wrap and rest in the fridge for 30 minutes.
- Preheat the oven to 180°C/350°F/gas 4. Lightly oil a non-stick loose-bottomed tart tin (25cm diameter, 4cm deep). Roll out the pastry on a flour-dusted surface, turning it every so often, until it's just under ½cm thick. Gently roll it up around the rolling pin, then unroll it over the oiled tin and ease it into the sides, letting the excess pastry overhang. Prick the base all over with a fork, place on a baking tray, then bake blind for 30 minutes, or until lightly golden. Cool, trim off the excess pastry, and store in an airtight container
- Prep your chosen veg - peel, carefully halve and deseed the squash, then dice into 2cm chunks, or clean and slice the mushrooms. Put a large non-stick frying pan on a medium heat. Peel and finely slice the onion and garlic, then place in the pan with 1 tablespoon of olive oil. Add your chosen veg and cook for 30 minutes, or until soft and starting to caramelize, stirring occasionally and adding splashes of water to prevent it sticking, if needed. Season to perfection, then leave to cool. Tip into a blender, crack in the eggs, add the cream and grate in the Cheddar, then blitz until smooth, cover and refrigerate overnight.
- ON THE DAY Preheat the oven to 180°C/350°F/gas 4. Pour the filling into the pastry case, then crumble over the goat's cheese. Rub the thyme sprigs with a little oil, then pick the tips and leaves over the tart. Bake for 40 minutes exactly, then remove and leave to cool, ready to wrap and go.
Nutrition Facts : Calories 285 calories, Fat 17.7 g fat, SaturatedFat 9.8 g saturated fat, Protein 9.8 g protein, Carbohydrate 23.5 g carbohydrate, Sugar 4.5 g sugar, Sodium 0.5 g salt, Fiber 2 g fibre
More about "mushroom quiche lorraine food"
BACON AND MUSHROOM QUICHE RECIPE - ADD A PINCH
From addapinch.com
4.9/5 (11)Total Time 40 minsCategory BreakfastCalories 483 per serving
- Preheat oven to 400º F. Place bacon a sheet pan and bake for 15 minutes until crisp. Remove from oven, cool and crumble.
- Drizzle olive oil into a medium skillet over medium-low heat. Add mushrooms and onions, cooking until just tender. Remove from heat and set aside.
MUSHROOM QUICHE - HILAH COOKING
From hilahcooking.com
5/5 (2)Total Time 40 minsServings 6
MUSHROOM AND HAM QUICHE RECIPE - CHANTAL LEROUX | …
From foodandwine.com
5/5 Total Time 3 hrsServings 1
- In a food processor, pulse the flour with the butter and salt until the mixture resembles coarse meal. Add the water and pulse a few times until a crumbly dough forms. Turn the dough out onto a work surface and knead 3 times, until it just comes together. Pat into a disk, wrap in plastic and refrigerate for at least 1 hour.
- Preheat the oven to 350°. On a lightly floured work surface, roll the dough out to a 12-inch round. Fit the round into a 10 1/2-inch tart pan with a removable bottom. Roll the rolling pin across the top of the pan to remove the excess dough. Line the dough with foil and fill it with rice or pie weights. Bake the tart shell for about 1 hour, or until golden around the edge. Remove the foil and rice and bake the shell for about 18 minutes longer, or until golden on the bottom. Transfer the tart shell to a wire rack and let it cool completely. Increase the oven temperature to 375°.
- In a large skillet, melt the butter. Add the mushrooms, season with salt and pepper and cook over moderate heat, stirring occasionally, until tender and browned, about 8 minutes. Let cool.
- In a medium bowl, whisk the eggs with the cream, milk, 3/4 teaspoon of salt and 1/4 teaspoon of pepper. Scatter the mushrooms, ham and cheese in the tart shell and pour the custard on top. Bake the quiche for about 30 minutes, or until it is lightly browned on top and the custard is just set. Transfer to a rack to cool for 15 to 20 minutes. Unmold the quiche, cut into wedges and serve.
CLASSIC QUICHE LORRAINE RECIPE - NATASHASKITCHEN.COM
From natashaskitchen.com
4.9/5 (55)Total Time 2 hrs 50 minsCategory EasyCalories 363 per serving
- Prepare the homemade pie crust and chill, or use store-bought pie crust. Roll out 1 pie crust to 12" on a lightly floured surface or between two pieces of parchment paper, then transfer to the tart pan*. Press the pastry dough into the pan with your fingers to mold to the pan. Freeze for about 30 minutes, meanwhile, preheat the oven to 350˚F with the rack in the middle.
- If using a store-bought crust, follow the package instructions for pre-baking. Otherwise, remove the prepared pastry tart from the freezer and blind bake it by first poking the bottom with a fork about every inch or so. Next, line the tart with parchment paper or foil allowing the ends to stick out a couple of inches above the tart edges.
- While pie is pre-baking, preheat a large skillet over medium heat and add chopped bacon. Cook, stirring often until the fat is rendered and the bacon is crisp. Remove bacon with a slotted spoon to a separate dish. Add the diced onions to the bacon fat and cook stirring often until the onions are golden. Remove with a slotted spoon to the dish with the bacon.
- Bake the quiche Lorraine in a preheated 350˚F oven for about 50 minutes, or until a knife inserted into the middle comes out clean and the center jiggles slightly. The quiche will continue cooking after it is removed from the oven. Cool slightly before serving and garnish with parsley if desired.
QUICHE LORRAINE RECIPE WITH SPINACH, MUSHROOMS AND PROSCIUTTO
From foodscene.net
5/5 (1)Servings 6Cuisine FrenchCalories 450 per serving
- In a bowl, mix together flour, salt and butter cubes. Use your hands to squeeze the butter and knead it with the flour.
- Add one egg and water, combine everything well with the spoon and knead a bit more with your hands.
- Shape the dough for the quiche, again using your hands. You need a baking pan that is typically used for quiche, tart, American pie.
MUSHROOM QUICHE LORRAINE - GOOD FOOD AND TREASURED MEMORIES
From goodfoodandtreasuredmemories.com
Cuisine American, French, GermanCategory Brunch, LunchServings 2-4
QUICHE LORRAINE DAS ORIGINAL - REZEPT | GUTEKUECHE.AT
From gutekueche.at
4.4/5 (2.9K)Category Quiche Und Tarte RezepteCuisine Französische RezepteTotal Time 50 mins
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