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.
BISQUICK QUICHE
Steps:
- Heat oven to 400℉ (200℃). Grease 10 inch pie plate or 8 inch square. Sprinkle fillings, onions and cheese in plate. Beat remaining ingredients until smooth and pour into plate. Bake 35 to 40 minutes or until a knife inserted halfway between edge and center comes out clean. Let stand 5 minutes before serving.
Nutrition Facts :
GREEN BEAN QUICHE WITH MUSHROOMS AND GOUDA
A playful twist on green bean casserole, this delicious quiche also features mushrooms and gouda cheese for a super savory brunch option.
Provided by Victoria
Categories Breakfast Brunch Main Course
Time 4h20m
Number Of Ingredients 14
Steps:
- Start by making the crust. In a small bowl add the salt to the water and stir to dissolve. Keep cold in the refrigerator.
- In a food processor, put the flour in the work bowl and add the small butter cubes, scattering all over. Pulse briefly until the mixture forms large crumbs and some of the butter is still the size of peas. Add the water-salt mixture and pulse for several seconds until the dough begins to come together in a ball. You should still be able to see some butter chunks.
- On a lightly floured surface, shape the dough into a disk 1 inch thick. Wrap well in plastic wrap and chill for at least 2 hours or up to overnight (this dough can now be frozen in a freezer bag and then defrosted in the refrigerator the day before it is to be used).
- Place the chilled dough on a floured surface and roll out ⅛ inch thick, lifting and rotating the dough to make sure it doesn't stick, and working quickly to ensure the dough stays as cold as possible. Add more flour to the board as needed.
- Roll the dough circle gently over the rolling pin and then gently unroll the circle over a 9 ½-inch pie dish, easing it into the bottom and sides, and pressing gently into place. Avoid stretching the dough, as it will shrink back when baking. Trim the dough edges with a sharp knife, if needed, and flute or crimp the edges if you prefer.
- Chill the crust 30 minutes to an hour in the fridge before assembling and baking. This ensures the flakiest crust.
- Preheat the oven to 375°F.
- In a large skillet, heat 2 tablespoons of the olive oil over medium heat and add the onions and a pinch of salt. Saute for a minute to make sure the onions are nicely coated with the oil and then lower the heat and cover. Cook the onions, stirring them every few minutes, until they have softened and caramelized, about 25 to 30 minutes.
- In another skillet, add the remaining olive oil and heat over medium-high. Add the mushrooms and cook for about 5 minutes, or until they turn golden and become tender. Season with salt and pepper and set aside.
- Meanwhile, bring a pot of water to a boil. Salt the water generously and add the haricots verts. Blanch them for just a couple minutes until they become just tender, but still have a bite. Drain them and immediately shock them in an ice bath to stop the cooking. Drain them again from the ice water and blot them well with paper towels to soak out as much excess water as possible (any extra liquid can make your quiche soggy).
- Mix together the haricots verts, caramelized onions, and mushrooms in a bowl. Add this mixture to the chilled pie crust and top with the gouda. In a bowl, whisk together the eggs, heavy cream and milk. Season with salt and pepper. Pour the custard over the filling.
- Bake for 45 to 55 minutes, or until slightly puffed and golden brown and no longer jiggles when lightly shaken. A knife inserted into the center should come out clean, although it may look wet.
Nutrition Facts : Calories 368 kcal, Carbohydrate 19 g, Protein 7 g, Fat 28 g, SaturatedFat 15 g, Cholesterol 128 mg, Sodium 435 mg, Fiber 2 g, Sugar 4 g, UnsaturatedFat 8 g, ServingSize 1 serving
MUSHROOM AND TOMATO QUICHE RECIPE
Make breakfast extra special with tomato quiche! Cheesy filling with mushrooms and tomatoes on a homemade crust bursts with savory flavors.
Provided by Recipes.net Team
Categories Quiche
Time 1h40m
Yield 8
Number Of Ingredients 12
Steps:
- In a large bowl, combine flour, butter, water, and shortening. Mix everything together until the dough becomes firm.
- Form the dough into a circle and wrap it in plastic. Chill the dough for 30 minutes and preheat the oven to 400 degrees F.
- Roll out the pastry on a floured surface then place the pastry on a pie plate.
- Prick the base of the pastry with a fork and press a sheet of aluminum foil around the pastry edge. Then chill it for 10 minutes.
- After chilling the pastry, brush it with olive oil and bake it in the oven for 10 minutes. Afterward, take off the foil and bake the pastry for another 5 minutes.
- In a medium bowl, lightly beat the eggs, cheese, milk, and cream. Stir everything until they are well-blended. Season the mixture with 2 teaspoons of salt and 2 teaspoons of pepper to add flavor.
- Distribute the mushrooms and tomatoes into the baked pastry shell evenly.
- Pour the egg mixture and bake it in the oven for roughly 30 minutes or until the crust is golden and the filling is well-formed.
- Once you're finished baking, serve your mushroom and tomato quiche and enjoy your meal!
Nutrition Facts : Calories 751.00kcal, Carbohydrate 41.00g, Cholesterol 266.00mg, Fat 54.00g, Fiber 2.00g, Protein 26.00g, SaturatedFat 27.00g, ServingSize 8.00, Sodium 471.00mg, Sugar 3.00g, TransFat 2.00g, UnsaturatedFat 18.00g
MOREL MUSHROOM QUICHE WITH CARAMELIZED RED ONIONS
Steps:
- In a large bowl, mix all-purpose flour and salt.
- Melt butter and pour it into the bowl together with water.
- Mix all ingredients and knead the dough well. Let it rest in the fridge for 15-30 minutes.
- Meanwhile, preheat the oven to 390 degrees Fahrenheit (200 degrees Celsius).
- Roll out the quiche crust to fit the approximate measurements of your quiche pan. Place the crust on top of the quiche pan and with your hands, lightly press it into place.
- Dock the chilled quiche crust all over with a fork to prevent the pastry from puffing up.
- Prebake the quiche crust for 10-12 minutes. Remove from the oven and leave to cool.
- Reduce the oven temperature to 350 degrees Fahrenheit (175 degrees Celsius).
- In a frying pan over medium heat melt 1/4 cup (50 grams) of butter.
- Add the morel mushrooms, garlic, and sprigs of thyme. Sauté over low heat for 10 minutes.
- Remove the sprigs of thyme and season with salt and pepper and set aside.
- On another frying pan over medium heat, melt 1/8 cup (25 grams) of butter. Add red onions, apple cider vinegar, and sugar and let it cook for 10 minutes, stirring occasionally.
- Spread the caramelized red onions and the morels over the base of the quiche crust.
- Break 4 large eggs into a large mixing bowl, add sour cream, full cream milk, salt, and pepper, and whisk well.
- Carefully pour the egg and sour cream mixture over the caramelized red onions and morels.
- Bake the quiche at 350 degrees Fahrenheit (175 degrees Celsius) for about 40 minutes.
- Serve with a fresh salad.
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 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 QUICHE
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
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
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
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.
CRUSTLESS PINK OYSTER MUSHROOM QUICHE WITH BACON AND SHALLOTS
This crustless quiche uses oyster mushrooms with aromatics to deliver a simple and flavorful dish. No need for an oven, you can make this quiche entirely on the stovetop. Customize the quiche with your favorite fillings.
Provided by Anna Rider
Categories Breakfast Brunch Main Course
Time 35m
Number Of Ingredients 11
Steps:
- Gather the ingredients.
- Chop the mushrooms roughly. Slice the green onions, shallots, garlic, and bacon into small pieces.
- Crack the eggs into a bowl, and discard the shells. Beat the eggs with a hand mixer until the egg whites and yolks are fully combined.
- Add the sour cream and heavy whipping cream to the eggs. Add the salt and pepper. Beat until the cream is combined with the eggs.
- If your pan isn't nonstick and you want to try the parchment paper method, prepare the parchment paper for your pan.
- Heat your pan over medium-low heat. Add the oil to the pan with the sliced shallots and garlic.
- Cook the shallots and garlic until they are sizzling. They should start turning brown on the edges.
- Add the slices of bacon in a single layer over the shallots and garlic. Check the heat. Make sure it's hot enough to hear the bacon sizzle but not so hot that the paper is turning brown. Lower the heat if it's too hot.
- Stir the bacon to ensure it cooks on all sides. Cook until the bacon is beginning to brown on the edges.
- Add the chopped mushrooms. Stir to mix the mushrooms with the bacon. The salt from the bacon should cause the mushrooms to release water. If you're not using bacon, and your ingredients aren't salty, sprinkle a pinch of salt over the mushrooms.
- Cook until the mushrooms have shrunken significantly in size. If using pink oyster mushrooms, they are cooked when they turn gold in color.
- Pour the eggs and cream into the pan.
- Sprinkle the sliced green onions over the eggs.
- Cover the pan with a lid. Turn the heat down to low. Allow the eggs to cook until the quiche has solidified. It took me about 15 minutes.
- Remove the lid to peek at the eggs. If the quiche looks solidified (or it is slightly wet and wobbly in the middle), the quiche is done. If it's still wet, return the lid to the pan and cook until the eggs are solidified.
- Once the eggs are cooked, remove the quiche from the pan to stop it from cooking further.
- Allow the quiche to rest for 1-2 minutes. The eggs may deflate during this time. This is normal.
- Slice the quiche to serve.
- Enjoy your mushroom quiche!
Nutrition Facts : Calories 308 kcal, Carbohydrate 5 g, Protein 11 g, Fat 28 g, SaturatedFat 13 g, Cholesterol 282 mg, Sodium 566 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
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.
MUSHROOM QUICHE
Steps:
- Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 425° for 10 minutes or until edges begin to brown. Remove foil; set the crust aside. , In a skillet, saute mushrooms in butter. Remove with a slotted spoon; set aside. In a bowl, toss cheese with flour; add eggs, milk, savory, salt and pepper. Stir in mushrooms. Pour into crust. Bake at 350° for 1 hour or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.
Nutrition Facts :
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!
QUICHE VALERIE
Provided by Valerie Bertinelli
Categories main-dish
Time 2h45m
Yield 8 servings
Number Of Ingredients 18
Steps:
- For mom's flaky pie dough: Combine the flour, butter, sugar and salt in a food processor and pulse until the chunks are pea-sized. Add the ice water 1 tablespoon at a time and pulse until the dough just begins to clump together against the walls of the processor.
- Dump the dough out onto a work surface and press together to make a cohesive ball, kneading once or twice if it is falling apart. Divide the dough in half, wrap 1 portion in plastic wrap and refrigerate for 1 hour before rolling out. (This recipe makes a double portion of dough; if you are only using 1 portion, wrap the other half in 2 layers of plastic wrap, place in a resealable plastic bag and freeze for another use.)
- Preheat the oven to 350 degrees F.
- On a well-floured surface and using a well-floured rolling pin, roll out the pie dough into a 9- to 10-inch round. Lightly flour the pin as needed to prevent sticking; if the dough tends to stay sticky while rolling, refrigerate it until firm and begin again. Use a large flat spatula or bench scraper to transfer the dough to a 9-inch pie plate and press into shape using a fork.
- Place a sheet of parchment paper or foil into the pie shell and fill with pie weights, uncooked rice or dried beans. Bake until the edges are lightly golden, about 25 minutes. Remove the pie crust but keep the oven on.
- For the quiche: While the crust is baking, heat the oil in a medium skillet over medium-low heat. Add the mushrooms and cook until well browned and cooked through, stirring occasionally, 10 minutes. Then add in the mixed veggies to cook out any excess water and wilt the spinach leaves. Remove from the heat.
- In a large bowl, combine the eggs, cream, parsley, thyme, nutmeg, salt and pepper in a large bowl and lightly whisk. Sprinkle half of the Gruyere, Cheddar and Parmigiano-Reggiano on the crust, followed by the veggie mixture and then the remaining cheese. Pour the egg mixture over the top and bake until set, about 35 minutes.
- Cool for 15 minutes, then cut into wedges and serve.
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.
More about "quiche with mushrooms food"
CHICKEN QUICHE WITH LEEK AND MUSHROOMS - HEALTHY FOOD GUIDE
From healthyfood.com
5/5 Total Time 1 hrCategory MainsPublished 2016-11-06
- 1 Preheat oven to 200°C. Line a 23cm pie dish with pastry and trim excess. Cover base with baking paper and fill with pastry weights or beans. Blind bake according to packet directions.
- 2 Heat a large non-stick frying pan over medium heat and spray with oil. Add leek and mushrooms and cook, stirring, for 5 minutes or until soft and lightly browned. Add spinach and stir until wilted. Remove from heat and stir in chicken.
- 3 Whisk eggs and milk in a jug until combined. Spread chicken mixture over pastry base and pour in egg and milk. Sprinkle with cheese. Bake for 20 minutes or until just set. Serve with green salad.
OVER-THE-TOP MUSHROOM QUICHE RECIPE - THOMAS KELLER | …
From foodandwine.com
3.5/5 (3)Total Time 5 hrs 30 minsServings 12Published 2013-12-07
- Preheat the oven to 325°. In a very large skillet, heat the oil. Add the oyster and white mushrooms, season with salt and pepper and cook over high heat, stirring, until starting to soften, about 5 minutes. Reduce the heat to moderate. Add the butter, shallots and thyme and cook, stirring often, until the mushrooms are tender, about 12 minutes longer. Season with salt and pepper and let cool.
- Scatter 1/4 cup of the cheese and half of the mushrooms evenly over the bottom of the Buttery Pastry Shell. In a blender, mix half each of the milk, cream and eggs and season with 1 1/2 teaspoons of salt, 1/8 teaspoon of pepper and a pinch of nutmeg at high speed until frothy, about 1 minute. Pour the custard into the pastry shell. Top with another 1/4 cup of cheese and the remaining mushrooms. Make a second batch of custard with the remaining milk, cream and eggs, plus the same amount of salt, pepper and nutmeg as before and pour into the shell. Scatter the remaining 1/4 cup of cheese on top.
- Bake the quiche for about 1 1/2 hours, or until richly browned on top and the custard is barely set in the center. Let cool in the pan until very warm.
SIMPLEST MUSHROOM QUICHE WITH HOMEMADE CRUST - VEENA …
From veenaazmanov.com
Ratings 27Calories 197 per servingCategory Breakfast, Dinner, Lunch
- In a food processor, add the flour, salt, chilled cubed butter. Pulse for 30 seconds until it resembles coarse bread crumb consistency. Pro tip - You can also do this in a bowl using a pastry blender or fork, to cut the butter into the flour. It should look like a crumbly flour-butter mixture.
- Wipe the mushrooms with a clean kitchen towel and chop them into thin slices.Pro tip - We cut thin slices so the mushroom cooks down and does not become too bulky in the quiche.
- In a mixing bowl, pour the milk and cream, stir to combine. Add the eggs and flour. Whisk well to combine. Season with salt, pepper, and nutmeg. Set it aside.
CARAMELIZED ONION, MUSHROOM AND SPINACH QUICHE | RICARDO
From ricardocuisine.com
4/5 (6)Total Time 1 hr 30 minsCategory Main DishesUploaded 2010-08-24
- In a food processor, blend the flour and salt. Add the butter and pulse a few times, until it forms pea-sized pieces. Add the yogurt and water. Pulse just until the dough starts coming together. Add more water, as needed. Remove the dough from the food processor and form into a rectangle with your hands.
- Place the onions on one half of a non-stick baking sheet. Drizzle with the balsamic vinegar and half of the oil. Place the mushrooms on the other half of the baking sheet. Drizzle with the remaining oil. Season the vegetables with salt and pepper.
QUICHE LORRAINE RECIPE WITH SPINACH, MUSHROOMS AND PROSCIUTTO
From foodscene.net
5/5 (1)Servings 6Cuisine FrenchPublished 2020-03-15
- 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.
KETO QUICHE WITH LEEK, MUSHROOMS & GRUYèRE - MIND FOOD MATTER
From mindfoodmatter.com
4.3/5 (3)Total Time 1 hrCategory Keto DinnerPublished 2020-12-04
- First of all, we will prepare the Quiche crust. Preheat the oven to 200 degrees Celsius / 400 degrees Fahrenheit.
- In a bowl, mix the almond flour, coconut flour, psyllium husk, herbes de provence, and salt together.
MUSHROOM & SWISS QUICHE - FRESH HUNGER
From freshhunger.com
4.8/5 (5)Category Lunch, Main CourseCuisine AustralianTotal Time 7 hrs 10 mins
- Arrange the oven racks so one is closest to the bottom of the oven. Preheat the oven to 375°F (190°C). Grease a deep, 9-inch/23cm pie dish & line with the pie crust, pressing the crust gently up the side of the pan. Feel free to do a fancy edge. I didn't.
- Melt 1 tablespoon of butter in a large frying pan over medium heat. Cook, stirring occasionally, for 5 minutes or until onion is softened. Scrape the onion into the pie crust to cover evenly.
MUSHROOM QUICHE - HILAH COOKING
CRUSTLESS KETO ASPARAGUS QUICHE WITH MUSHROOMS - MIND FOOD ...
From mindfoodmatter.com
Cuisine InternationalTotal Time 50 minsCategory Keto LunchPublished 2021-01-18
MUSHROOM AND HAM QUICHE RECIPE - CHANTAL LEROUX | …
From foodandwine.com
5/5 Total Time 3 hrsServings 1Published 2013-12-07
- 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.
10 BEST SUBSTITUTES FOR MUSHROOMS IN QUICHE - SUBSTITUTE FOODS
From substitutefoods.com
- Potatoes. In need of a substitute for mushrooms in your quiche? Look no further. Potatoes replacements offer needed vitamins, nutrients, and minerals to any dish that needs a healthy boost.
- Celery. Do you like to make quiche? Now everyone can enjoy a tasty and nutritious snack. Have you ever wanted to make a delicious and healthy quiche? The celery is the perfect substitution for mushrooms.
- Onions. Onions don’t just play a supporting role – they are the stars to be served up in style. In these dishes, the onion is rippled through with complexities and unknown flavors that make this ingredient essential for true culinary connoisseurs.
- Zucchini. Zucchini is one of the most misunderstood vegetables, but they are so full of vitamins and nutrients that they deserve a chance to show their stuff!
- Broccoli. This green powerhouse is a great substitute to add to any meal. Broccoli is a good source of fiber, protein, and numerous vitamins and minerals.
- Bok Choi. Get your morning veggies with this vitamin, nutrient, mineral substitute for mushrooms in quiche. These little green bundles are used to substitute mushrooms, but they have a fantastic flavor that will surprise you.
- Heavy Cream. Try heavy cream on your quiche if you want to start the day feeling energized and ready to take on those hectic mornings. The cream is an excellent substitute for mushrooms in quiche because it adds a rich flavor and creamy texture.
- Dijon mustard. Dijon mustard is not just a fabulous addition to salads and dressings; anyone can use the condiment in numerous recipes. Substitute Dijon mustard for mushrooms in a quiche to save time and only use one ingredient!
- Cauliflower. This versatile vegetable is a great diet staple that replaces dense carbohydrates with a healthy dose of fiber. Try cauliflower in place of mushrooms in a quiche to make a lighter version but maintain the flavor.
- Green Beans. Green beans are another great addition to any quiche recipe. The stems can be cut into smaller pieces and added right into your ingredients.
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From comfortablefood.com
Cuisine FrenchTotal Time 1 hrCategory BreakfastCalories 340 per serving
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From foodtempel.com
Ratings 3Category Vegetable Dish, TartCuisine French RecipesTotal Time 3 hrs 15 mins
QUICHE FORESTIERE (MUSHROOM QUICHE RECIPE) | FOOD
From food.amerikanki.com
4.5/5 (20)Servings 6Cuisine FrenchCategory Appetizers
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From veganricha.com
5/5 (3)Total Time 1 hr 20 minsCategory AppetizerCalories 114 per serving
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