Mushroom Swiss Quiche With Bacon Ritz Crust Food

MOOSEWOOD SWISS CHEESE AND MUSHROOM QUICHE

Steps:

• Cover bottom of crust with swiss cheese.
• In a frying pan, melt butter and saute onions until soft and translucent.
• Add mushrooms, a dash or two of thyme and salt and pepper to taste and saute for 5 more minutes or until cooked through.
• Spoon veggies over cheese in pie crust.
• In a medium bowl, beat all of the custard ingredients together until thoroughly mixed.
• Pour custard over mushroom layer until pie is full (there might be some left over).
• Sprinkle paprika over the top and cook in a 375* oven for 40-45 minutes.

ROUND 2 RECIPE-BACON AND MUSHROOM QUICHE

Steps:

• Preheat the oven to 375 degrees F.
• In a large skillet over medium heat, add the bacon and cook until crisp. Remove from pan and drain on a brown paper bag or paper towels and reserve the fat in the pan. Chop the bacon when cooled and reserve.
• To the same skillet with reserved bacon fat, add the onions and mushroom stems and cook until the onions are translucent and the mushrooms are browned, about 5 minutes.
• In a large bowl mix together the eggs, milk, herbs and salt and pepper, to taste. Stir in the cheese, the reserved bacon and the mushroom mixture.
• Pour the filling into the pie crust. Put on a baking sheet and bake until the quiche has set and top and crust has browned, about 30 to 35 minutes.

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 & SWISS CHEESE QUICHE

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.

RICOTTA, MUSHROOM, SPINACH, BACON QUICHE

Steps:

• FOR THE CRUST:.
• In a large bowl combine the flour & salt.
• Add the butter with fingers, rubbing until incorporated completely and water.
• Gather the dough by rolling it into a ball, being sure to collect any fallen dough from the corners.
• Roll the dough on a lightly floured surface into a round ball. Roll the dough over your rolling pin and lift it over the tart pan. Unroll it loosely over the tart pan and gently press the dough into the pan without stretching it.
• Fold a bit of the excess dough inward to form a lip.
• Prick the bottom of the shell all over with a fork, cover with aluminum foil, and refrigerate for approximately 30 minutes or overnight.
• Arrange a rack in the center of the oven and heat the oven to 425 degrees F.
• Remove the foil, line the frozen shell with parchment or fresh foil, fill it with pennies or pie weights, and bake until the sides are set, about 12-14 minutes.
• Let cool.
• FOR THE FILLING:.
• Preheat the oven to 375 degrees F.
• Cook the spinach and bacon ahead of time.
• Combine the eggs, milk, spinach, ricotta, seasoning, parmesan, mushrooms, and swiss in a food processor or bowl. stir until well-incorporated.
• Line the bottom of the pie crust(s) with 1/4 cup of cheddar cheese before pouring in the egg mixture.
• Sprinkle the crumbled bacon over the quiche, sprinkle the remaining cheddar cheese over that.
• Bake the pie for 50 to 75 minutes until the egg mixture is set all the way through. Serve hot or refrigerate for later.
• Re-heat the next day in the microwave, or eat fresh with veggies or a side salad and dinner roll.

SPINACH, BACON AND MUSHROOM QUICHE

Steps:

• Preheat oven to 375°F.
• Sprinkle bottom of pastry-lined quiche/tart pan or pie plate with 1 tbsp dry breadcrumbs (this will absorb any excess moisture).
• Place bacon in a large skillet; cook over medium high heat until evenly brown; remove with slotted spoon and drain on paper toweling; set aside.
• With 2 tbsp of the bacon fat, sauté onion and mushrooms until all the liquid released by the mushrooms has evaporated; add spinach and cook 1-2 minutes, just until spinach wilts; add reserved bacon, coriander and nutmeg and season lightly (remember there will be salt in the cheese); place in pastry and top with 1 1/2 cups cheddar cheese.
• Beat together cream cheese, eggs and milk; season to taste; carefully pour over quiche and gently shake quiche to distribute custard.
• Bake in preheated oven for 40-50 minutes, or until quiche is golden-brown, sprinkling with 1/2 cup of cheese 10 minutes before quiche is done (put the quiche directly on the oven floor for the last 10-15 minutes of baking to crisp up the crust); cool for 10-15 minutes before serving.

MUSHROOM CRUST QUICHE

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.