Spinach Bacon And Mushroom Savory Pie Food

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.

SAVORY SPINACH PIE

Steps:

• In a large skillet, saute onion in butter. Remove from the heat; stir in spinach, salt and nutmeg. , In a large bowl, combine the cottage cheese, cream, cheese and eggs. Stir in spinach mixture. Pour into pastry shell. , Bake at 350° for 45-50 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting.

SPINACH, BACON, AND MUSHROOM SAVORY PIE

Steps:

• Preheat oven to 400 degrees. Bake frozen pie crust according to directions (10-12 minutes or until just starting to color). Remove from oven and lower temperature to 375 degrees.
• Fry bacon until crisp, drain on papertowels, and use tablespoon of bacon drippings to cook mushrooms (8-10 minutes). Add spinach for last couple of minutes, just until tender. Turn off heat and add back crumbled bacon.
• Whisk eggs and milk together. Stir in spinach-bacon-mushroom mixture plus 1/4 cup cheese. Sprinkle other 1/4 cup cheese on bottom of pie crust. Pour mixture into pre-baked pie-crust and set on cookie sheet to bake for about 35 minutes.
• Let pie rest for 10 minutes before cutting it into wedges.

MUSHROOM & BACON PIE

Steps:

• Preheat the oven to 350 degrees F.
• Heat the oil in a large skillet over medium-high heat. Add the mushrooms, onion and bacon; cook & stir for about 5 minutes, or until vegetables are tender.
• Reduce the heat to medium, and add the cream and dill; cook and stir for about 10 more minutes. Remove from the heat, & stir in the cheese.
• Place one sheet of puff pastry on a well-oiled baking sheet, and pour the mushroom filling over the top. Cover with the other sheet, and press the edges together to seal. Make some holes in the top with a fork. Brush the top with beaten egg.
• Bake for about 40 minutes in the preheated oven, or until golden brown.

MUSHROOM, SPINACH & POTATO PIE

Steps:

• Heat oven to 200C/180C fan/gas 6. Wilt spinach in a colander by pouring a kettleful of hot water over it.
• Heat half the oil in a large non-stick pan and fry mushrooms on a high heat until golden. Add garlic and cook for 1 min, then tip in stock, mustard, nutmeg and potatoes. Bubble for a few mins until reduced. Season, then remove from the heat; add crème fraîche and spinach. Pour into a pie dish and allow to cool for a few mins.
• Brush filo with remaining oil, quarter sheets then loosely scrunch up and lay on top of pie filling. Bake for 20-25 mins until golden. Serve with vegetables.

QUICHE ESSENTIALS: SPINACH, MUSHROOM, BACON TART

Steps:

• 1. PREP/PREPARE
• 2. Chef's Tip: One of the tricks to making a good quiche is the proper balance of liquids in the recipe. There are a lot of places that liquids can hide, and ruin the dish. So, we are essentially going to precook our veggies, and remove as much hidden moisture as possible.
• 3. Gather your Ingredients (mise en place)
• 4. Place your pie crust in a tart pan, and blind bake in a 350f (175c) oven until it begins to brown, about 10 - 12 minutes.
• 5. Place the crust in the fridge, and move on to the filling.
• 6. Chef's Note: If you are looking for a really yummy savory pie crust, here ya go: https://www.justapinch.com/recipes/main-course/savory-pies/pastry-essentials-cream-cheese-pie-crust.html
• 7. Add the bacon to a large skillet over medium heat.
• 8. Cook until the bacon begins to brown, and renders its fat into the skillet, about 5 - 7 minutes.
• 9. Remove the bacon with a slotted spoon, and drain on paper towels.
• 10. Add the onions to the skillet, and cook them in the bacon grease, until they begin to soften, about 3 - 5 minutes.
• 11. Add the garlic, and cook until fragrant, about 60 seconds.
• 12. Add the mushrooms, and cook until they soften and release their moisture, about 5 - 7 minutes.
• 13. Add the spinach, and continue to cook until most of the moisture has evaporated, about 3 - 5 minutes.
• 14. Take the skillet off the heat.
• 15. Place a rack in the middle position, and preheat the oven to 375f (190c).
• 16. Grate the cheese.
• 17. Chef's Note: You could use different cheeses; however, some cheese get very oily when cooked. I choose Gruyère because it is very stable when heated, and it is a perfect complement to the other ingredients in this recipe.
• 18. Add the eggs, evaporated milk, salt, mustard powder, pepper, and nutmeg to a bowl, and whisk to combine.
• 19. Add the cheese, milk/egg mixture to the skillet, and mix to combine.
• 20. Remove the tart crust from the fridge, and add the filling.
• 21. Add to the preheated oven, and bake until bubbly, and beginning to brown, about 35 - 40 minutes.
• 22. Chef's Note: If you really want to give this recipe an added level of flavor, sprinkle a bit of freshly-grated Pecorino Romano on the top before placing it into the oven, and then sprinkle a bit more on when you take it out.
• 23. PLATE/PRESENT
• 24. Serve while still nice and warm. Enjoy
• 25. Keep the faith, and keep cooking.

CREPES WITH SPINACH, BACON AND MUSHROOM FILLING

Steps:

• Prepare Basic Crepes recipe according to recipe directions. Separate with wax paper and keep warm until ready to serve.
• Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside. Reserve about 1 tablespoon drippings, add 1 tablespoon butter, and saute mushrooms.
• In a separate saucepan, melt 3 tablespoons butter over medium heat. Whisk in 1/4 cup flour, stirring constantly, until a smooth paste is formed. Gradually stir in 1 cup milk, stirring constantly until a smooth thick gravy is formed. Add bacon, mushrooms, spinach, parsley, Parmesan cheese, salt and pepper. Let cook until somewhat thick, about 10 minutes.
• In saucepan bring broth to a boil. In a small bowl, whisk together eggs and lemon juice. Temper eggs and broth together whisking constantly so as to cook, but not to scramble the eggs. (Cooking eggs to 170 degrees F). Again, salt and pepper to taste.
• Fill each crepe with spinach and meat filling, roll up, and top with warm egg sauce.

SPINACH, MUSHROOM, AND FETA PIE

Steps:

• Prepare a medium heat fire (375°F) in a wood-fired oven or cooker. Brush an 8-inch springform pan with olive oil.
• To make the filling, heat the olive oil in a sauté pan over medium heat and sauté the onions for 5 minutes. Add the spinach and sauté for another 5 minutes. Add the white wine and cook until the liquid is mostly evaporated. Add the capers, salt, and white pepper. Remove from the heat, stir in the dill, and let cool. Stir in the feta.
• Sauté or oven-roast the mushrooms separately in 2 tablespoons of olive oil with a little salt until almost dry. Remove from the heat. Season with white pepper and more salt if needed. Set aside in separate bowls.
• Melt the butter in a small saucepan over medium heat and stir in the remaining olive oil. Set aside and keep warm.
• Combine the bread crumbs, dill, thyme, pimentón, zest, and salt in bowl. Set aside.
• Lay the phyllo on a work space and cover with a kitchen towel, then damp paper towels.
• On a cutting board, lay one pastry sheet lengthwise and, starting in the center, brush to the edges with the butter mixture. Generously sprinkle with the breadcrumb mixture. Cover with another sheet and brush with the butter mixture as before. Generously sprinkle with more of the bread-crumb mixture. Cover with a third sheet and brush again. Cut about 2 inches off one short side. Gently place the stacked sheets in the springform pan, pressing down to the bottom and draping the excess over the edges of the pan. Fill with the shiitake mushrooms.
• Repeat the phyllo layering process with three more sheets of pastry, the butter mixture, and the bread crumbs. Cut about 2 inches off one short side. Gently place these sheets in the springform pan, pressing down over the mushrooms and draping the excess over the edges of the pan. Fill with half of the spinach-onion mixture.
• Repeat the phyllo layering process and trimming again. Layer in the pan as before, and fill with the oyster mushrooms.
• Repeat the phyllo layering process, trimming, and layering in the pan. Fill with the remaining spinach-onion mixture. Cover with the bread-crumb mixture. Fold all the excess draped phyllo into the center to cover the spinach-onion mixture and create the top crust.
• Generously brush with the butter mixture and bake in the oven for 25 to 30 minutes, or until the top is golden and the crust is crisp. Remove from the oven and let cool for 15 minutes before removing from the springform pan. Cut into wedges and serve warm.