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
CRUSTLESS SPINACH, MUSHROOM, AND TOMATO QUICHE (KETO)
Skip the crust for a low-carb, keto version of a brunch staple - quiche with fresh spinach, mushrooms, and cherry tomatoes.
Provided by Fioa
Categories Breakfast and Brunch Eggs Quiche
Time 55m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 9-inch pie plate with cooking spray.
- Melt butter in a medium cast iron skillet over medium heat. Add onion; cook and stir until softened and translucent, about 5 minutes. Stir in cherry tomatoes until slightly softened, about 3 minutes. Add mushrooms and cook until tender, about 3 minutes. Mix in spinach; cook for 1 minute more.
- Whisk cream, eggs, salt, pepper, and nutmeg together in a bowl.
- Spread 1/2 of the Gouda cheese in the prepared pie plate and top with spinach mixture. Cover with egg mixture and sprinkle the remaining Gouda cheese on top.
- Bake in the preheated oven until eggs are set and top is golden, about 25 minutes.
Nutrition Facts : Calories 207.6 calories, Carbohydrate 3.7 g, Cholesterol 131.4 mg, Fat 18.6 g, Fiber 0.6 g, Protein 7.5 g, SaturatedFat 11 g, Sodium 323.8 mg, Sugar 1.3 g
SPINACH MUSHROOM CHEESE QUICHE
This low carb spinach mushroom cheese quiche is quick and easy to prepare when you don't have a lot of time for dinner. Can be made with or without a crust.
Provided by Lisa MarcAurele
Categories Main Course
Time 45m
Number Of Ingredients 10
Steps:
- Thaw and drain spinach, pressing out as much liquid as you can.
- Spread spinach into a greased or sprayed 9-inch pie pan.
- Drain mushrooms and spread over spinach.
- Break cheese into pieces and lay out evenly over mushrooms.
- Whisk eggs together with heavy cream and water. Mix in parmesan, garlic powder, salt, and pepper.
- Pour egg mixture over other ingredients in pie pan.
- Sprinkle top with mozzarella cheese.
- Bake at 350°F for 40 minutes or until center is set and top is golden brown.
Nutrition Facts : ServingSize 1 g, Calories 256 kcal, Carbohydrate 4 g, Protein 16 g, Fat 20 g, Sodium 394 mg, Fiber 1 g, SaturatedFat 11 g, Cholesterol 216 mg, Sugar 1 g
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
Nutrition Facts : Calories 270, Fat 14 grams, SaturatedFat 6 grams, Cholesterol 125 milligrams, Sodium 430 milligrams, Carbohydrate 24 grams, Fiber 2 grams, Protein 14 grams
SPINACH, BACON AND MUSHROOM QUICHE
This is a dish you'll be happy to serve at any meal of the day - be it breakfast, lunch, or a light dinner with soup and/or salad. A delicious combination using ingredients from RSC #6.
Provided by evelynathens
Categories Savory Pies
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 12
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.
SPINACH MUSHROOM QUICHE
Bisquick® Gluten Free mix crust topped with spinach and mushroom mixture for a tasty breakfast - perfect if you love French cuisine.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 1h40m
Yield 8
Number Of Ingredients 12
Steps:
- Heat oven to 425°F. In medium bowl, place Bisquick mix. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
- Press pastry in bottom and up side of ungreased 9-inch quiche dish or glass pie plate. Bake 12 to 14 minutes or until crust just begins to brown and is set. Reduce oven temperature to 325°F.
- Meanwhile, in 10-inch skillet, melt butter over medium heat. Cook onion and mushrooms in butter about 5 minutes, stirring occasionally, until tender. In medium bowl, beat eggs, milk and red pepper until well blended. Stir in spinach, bell pepper, mushroom mixture and cheese. Pour into partially baked crust.
- Bake 40 to 45 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before cutting.
Nutrition Facts : Calories 260, Carbohydrate 16 g, Cholesterol 120 mg, Fat 2, Fiber 0 g, Protein 9 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 4 g, TransFat 2 g
SPINACH, MUSHROOM, ONION AND CHEESE QUICHE
This recipe was prepared by a club member at our June 2013 meeting.
Provided by Club Recipes
Categories Savory Pies
Time 30m
Number Of Ingredients 10
Steps:
- 1. Heat oven to 350 degrees
- 2. Heat oil and saute onion till soft. Add mushrooms, cook till softened. Add spinach and cook until excess moisture evaporates. In large bowl, combine eggs and cheese, salt and pepper. Add spinach mixture and mix thoroughly. Pour (or scoop) into prepared pie crust. Top with light covering of Parmesan cheese.
- 3. Bake 30 minutes
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
SPINACH, MUSHROOM, ONION QUICHE
This quiche recipe is perfect for your next brunch. I added the optional feta cheese and bacon and it was delicious. I highly recommend adding them. Serve with a green salad and you'll have an impressive addition to your brunch menu.
Provided by Loey Krause
Categories Savory Pies
Time 1h20m
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 350 degrees. If you have a baking stone, put it on the rack to preheat.
- 2. Line a 9-inch deep dish pie pan with crust, flute edges high to hold possible overflow during baking. Refrigerate crust 30 minutes or more. Crust should be cold when the quiche goes into the oven to prevent its sliding down.
- 3. Heat a good sized skillet. When pan is hot, add butter. When butter is melted, add sliced onions. Sauté until they start to brown. Add mushrooms and continue to sauté and stir until all is well browned. Remove from heat.
- 4. Cook chopped spinach in a saucepan in water until heated through (water boils) stirring to break up any frozen parts. Drain water from spinach in a sieve and press spinach to dry well. Add spinach to pan with mushrooms and onion. Stir to mix in uniformly.
- 5. Add Swiss cheese to pan with vegetables and stir to a uniform distribution of ingredients.
- 6. Put vegetable and cheese mixture into pie crust and spread out evenly.
- 7. Add milk to well beaten eggs and whisk a bit to fully incorporate. Add salt and pepper to taste. Pour milk and egg mixture over vegetables in pie pan. It should fill to top, but don't go over. You might want to set quiche in a sheet pan/jelly roll pan to catch any overflow.
- 8. Place on preheated baking stone in the oven. Bake about 50-60 minutes, checking frequently, until crust is nicely browned and center of quiche is set. Cool on rack.
MUSHROOM ONION QUICHE
This quiche is a protein-filled addition to brunch and can also be enjoyed for lunch or dinner with a side salad. Vegetarian, Nut-Free, Kosher
Provided by Jessica Levinson
Categories Breakfast & Brunch
Time 1h10m
Number Of Ingredients 11
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.
Nutrition Facts : ServingSize 8 Servings
SPINACH AND CHEESE QUICHE RECIPE
An easy French quiche recipe that the whole family will love.
Provided by Snippets of Paris
Categories Main dishes
Time 45m
Number Of Ingredients 7
Steps:
- Preheat the oven at 180C (375F).
- Place the pie crust on a baking pan and pierce lightly all over with a fork (around 2 inches apart).
- Beat the eggs and heavy cream in a large bowl.
- Add the spinach, cheese, salt, and pepper.
- Spread the mixture across the pie crust.
- Place in the oven for 40 minutes or until the top crust is browned.
- Serve while warm.
Nutrition Facts : Calories 358 calories, Carbohydrate 530 grams carbohydrates, Cholesterol 283 milligrams cholesterol, Fat 69 grams fat, Fiber 325 grams fiber, Protein 421 grams protein, SaturatedFat 21 grams saturated fat, ServingSize 1, Sodium 1002 milligrams sodium, Sugar 60 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 31 grams unsaturated fat
SPINACH MUSHROOM CHEESY QUICHE
Make and share this Spinach Mushroom Cheesy Quiche recipe from Food.com.
Provided by JuliaTN
Categories Savory Pies
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Heat olive oil in a saute pan, toss spinach until it cooks down.
- Combine fresh garlic, onions, milk, eggs & grated cheese.
- Mix parmesan and garlic powder together (do not combine with other ingredients).
- Spread spinach out in the pie crust.
- Pour egg mixture into crust.
- Arrange mushrooms and feta over the top
- Sprinkle with parmesan/garlic mixture.
- Bake for one hour at 350.
Nutrition Facts : Calories 526.7, Fat 36.5, SaturatedFat 15.2, Cholesterol 236.6, Sodium 750.1, Carbohydrate 27.2, Fiber 2.6, Sugar 1.8, Protein 22.9
EASY SPINACH, SAUSAGE, MUSHROOM, CHEESE QUICHE
Steps:
- Bake Pie Crust According to package directions. Preheat oven to 375 degrees
- Chop Onion, slice Garlic.Cook Sausage.
- Add Onions and Garlic to Sausage. Sauté Onion and Garlic until the onion starts to soften
- Add Mushrooms. Cook mushrooms until they start to breakdown and get soft. Add the Sherry. Cook for one additional minute
- Add Spinach and Kale. Cook until the spinach cooks down. About 2 to 3 minutes
- The Spinach/Kale will cook way down. Or if using frozen spinach cook until it is heated through
- Add 1/2 of the Sausage mixture/Mushroom mixture to each pie shell or to the baking dishs. If making this crustless remember to spray the pan with cooking oil. We used Pam Butter spray
- Sprinkle the cheese on top of the sausage mixture
- Whisk the eggs and milk together
- Pour the eggs over the sausage mixture
- If crustless pour into baking dish
- Place in 375° preheated oven
- Bake for 40 to 50 minutes. Bake until Golden Brown on top. The Crustless quiche will cook faster.
- Enjoy!!!!
Nutrition Facts : Calories 378 kcal, Carbohydrate 23 g, Protein 15 g, Fat 25 g, SaturatedFat 10 g, Cholesterol 139 mg, Sodium 875 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
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
MUSHROOM, SPINACH AND SWISS CHEESE QUICHE
So pretty and delicious!
Provided by Magnolia Table, Joanna Gaines
Categories Breakfast
Time 1h20m
Number Of Ingredients 11
Steps:
- Preheat the oven to 350° F.
- In a large saute' pan, heat the butter over medium heat until melted. Add the onion and saute' until tender, about 6 minutes. Add the mushrooms and saute' until they have given up their liquid and it has most evaporated, 5 to 6 minutes. Add the spinach and saute' until wilted, 1-2 minutes. Remove from the heat and set aside.
- In a large bowl, whisk together the eggs, cream, garlic powder, salt and pepper. Stir in the spinach/mushroom mixture and the Swiss cheese. Pour the mixture into an unbaked pie shell.
- Bake until the quiche is lightly golden and set in the center when the pan is gently pushed, about 45 minutes. If the crust is browning too quickly, cover it with foil to prevent burning.
- Remove from the oven and let stand 5-10 minutes before serving. Cut into 6-8 slices and serve warm or at room temperature.
- The quiche is best served the day it is made. Tightly wrap leftovers with plastic wrap and store in the refrigerator for up to 2 days.
SPINACH, TURKEY, MUSHROOM AND SWISS QUICHE RECIPE
Spinach quiche tastes even better when you throw in some turkey, mushrooms, and Swiss cheese into the mix. This yummy cheesy dish will surely fill you up.
Provided by Recipes.net Team
Categories Quiche
Time 1h20m
Yield 8
Number Of Ingredients 13
Steps:
- Prepare the pie crust as directed.
- Preheat oven to 350 degrees F.
- Chop the turkey into ½-inch cubes and put in bottom of crust.
- You can add the spinach before or after cooked, and spread it to cover the turkey.
- Add the mushrooms and spread over the spinach.
- You can either use sliced Swiss, (just cut into ¼ to ½-inch strips and cover top of quiche), or just use the shredded Italian blend, and spread over the top.
- I add the spices, a little at a time, after each addition to the quiche. It makes them blend into every bite.
- Then simply beat the eggs, add the buttermilk, and mix in, then pour over the mixture in the pie crust.
- Cook in oven for about 40 to 50 minutes, until toothpick inserted in center of pie comes out clean.
Nutrition Facts : Calories 224.00kcal, Carbohydrate 14.00g, Cholesterol 101.00mg, Fat 13.00g, Fiber 1.00g, Protein 13.00g, SaturatedFat 4.00g, ServingSize 8.00, Sodium 193.00mg, Sugar 2.00g
SPINACH MUSHROOM QUICHE
This easy spinach and mushroom quiche has three kinds of cheese and is so easy to make! Serve it with a steaming bowl of homemade soup or a fresh salad for a simple and satisfying meal.
Provided by Rustic Family Recipes
Categories Dinner
Time 1h15m
Number Of Ingredients 14
Steps:
- For instance, if it says to bake at 350 degrees F for 20 minutes, then bake it at 350F for 10 minutes. Remove from the oven and set aside.
- The quiche will cook at 325F so adjust accordingly once the crust has finished baking.
- While your crust is baking, warm the olive oil in a large pan over medium-high heat. Add the diced onion and sauté until it begins to soften, about 2 minutes. Add the mushrooms and sauté 2 minutes before adding the spinach. Season with salt and pepper to taste and cook until the mushrooms are tender and the spinach has wilted. Remove from heat and set aside to cool.
- In a large bowl whisk the eggs, half and half, milk, ½ teaspoon salt, ½ teaspoon paper and nutmeg. Stir in the gruyere, ½ cup of the mozzarella and the mushroom mixture.
- Pour this filling into the crust and sprinkle the remaining ½ cup mozzarella and 2 tablespoons Parmesan over the top.
- Your quiche will bake until puffed, golden brown, and just set in center, about 45 minutes.
- Then cut into wedges and serve.
SPINACH MUSHROOM QUICHE WITH HEAVY CREAM
Steps:
- Preheat oven to 375 degrees. Place the pie crust in a shallow tart pan and cut the excess crust from around the edges. Set aside.
- Heat a non-stick skillet on medium. Place 2 cups packed fresh spinach in the skillet and heat until cooked and the water is released. Remove from pan and cool. When cool enough to handle, squeeze all the water from the spinach by pressing it between layers of paper towels. Chop the spinach of using full sized leaves. Chopping is not necessary if using baby spinach.. Place the mushrooms and onions in the skillet and heat until the mushrooms have released their liquid and the onion is translucent. Remove from pan and drain on paper towels.
- Place half the grated cheese on the crust in the tart pan, followed but the spinach, mushrooms, and onions, spreading each out over the surface evenly. Add the remaining cheese.
- Beat the eggs lightly in a medium bowl. Add the sour cream and mix well, followed by the cream and milk. Season the custard with salt and pepper according to your taste. Ladle the custard mixture over the vegetables in the tart pan. Don't overfill as it will rise during cooking then sink once it is out of the oven. Place the tart on a baking sheet, grate some fresh nutmeg over the top and bake at 350 degrees until lightly golden brown but still a bit jiggly in the center, about 30 minutes. Cool to just warm before cutting and serving.
Nutrition Facts : Calories 305 kcal, Carbohydrate 11 g, Protein 14 g, Fat 23 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 229 mg, Sodium 276 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 9 g, ServingSize 1 serving
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.
SPINACH MUSHROOM ONION QUICHE
This quick and easy spinach mushroom onion quiche has fresh spinach, fresh mushrooms, onion, Swiss cheese, and eggs for a great flavor combination that is wonderful for breakfast or as part of a spring or summer brunch menu.
Provided by Laura Warnke - VintageCooking.com
Categories Brunch
Time 1h15m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Spray a 12" quiche pan with non-stick cooking spray.
- Tear fresh spinach into small pieces. Layer fresh spinach, Swiss cheese, fresh mushrooms, and onion in bottom of quiche pan.
- In a medium mixing bowl, whisk together eggs, heavy cream, baking mix, salt, pepper, crushed basil and hot red pepper.
- Pour over vegetables and cheese.
- Place in oven and bake at 350 degrees for 45-55 minutes or until a toothpick inserted in center comes out clean and the center is set.
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4.5/5 (22)Total Time 1 hr 20 minsCuisine FrenchCalories 678 per serving
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MUSHROOM-CHEDDAR QUICHE - KING ARTHUR BAKING
From kingarthurbaking.com
4.2/5 (30)Total Time 1 hr 30 minsServings 1
- To make the crust: Whisk together the dry ingredients., Work in the butter until the mixture is crumbly., Toss in the cheese, then drizzle in the water, stirring gently until all is evenly moistened., Pat the dough into a disk, wrap, and refrigerate for 30 minutes., To make the filling: Heat the butter over medium heat in a large pan until foaming., Add the onions and cook for 5 minutes., Add the mushrooms and cook until the mushrooms start to lose their juices, about 10 minutes., Mix in the garlic, thyme, ½ teaspoon of the salt, and the pepper.
- Stir to combine; remove from the heat., Preheat the oven to 375°F., Combine the eggs, milk, and remaining 3/4 teaspoon of salt., To assemble the quiche: Transfer the dough to a floured surface, and roll it ¼" thick.
- Line a 9" pie pan with the dough, crimping the edges., Line the bottom of the crust with the cheese, top with the mushrooms, and pour in the egg mixture., Bake the quiche for 35 to 40 minutes, until the edge of the crust is brown, and the filling appears set., Remove the quiche from the oven, and serve warm.
MUSHROOM, SPINACH AND HAM QUICHE - PLATING PIXELS
From platingpixels.com
Cuisine AmericanTotal Time 1 hrCategory Side DishCalories 319 per serving
- Heat olive oil to medium-high heat in a large pan or skillet. Add onion, frozen spinach and mushrooms. Cook 5-7 minutes, stirring occasionally, until mushrooms and onions are slightly tender. Add garlic, salt and pepper. Stir and cook 1-2 minutes more. Remove from heat and arrange over ham in pie crust.
- In a large bowl, whisk eggs and milk together until blended. Pour over ham and vegetables in pie crust (do not overfill). Sprinkle with remaining cheese.
- Place a large baking dish halfway filled with water in bottom rack of oven (this adds moisture to quiche). Place quiche on top rack and bake 40-45 minutes. Top of quiche will be golden brown, mostly firm when jiggled, and a knife inserted should come out clean. Let stand 5-10 minutes before cutting.
SPINACH AND CHEESE QUICHE RECIPE | MYRECIPES
From myrecipes.com
5/5 (7)Total Time 1 hrServings 8Calories 248 per serving
- Preheat oven to 375ºF. In a small skillet over medium heat, melt butter. Add onion and sauté until translucent, about 5 minutes. Add garlic and cook for 1 minute longer, stirring. Transfer to a small bowl and let cool.
- Sprinkle onion mixture, spinach and Gruyère over bottom of pie shell. Beat eggs and milk together, season with salt, pepper and nutmeg. Gently pour into crust.
- Bake quiche for 40 to 45 minutes, until set and nicely browned. Remove from oven and let rest for 10 minutes.
CHEESY SPINACH MUSHROOM TOMATO QUICHE - ABERDEEN'S KITCHEN
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5/5 (2)Estimated Reading Time 4 minsServings 4Total Time 1 hr 10 mins
CARAMELIZED ONION, MUSHROOM AND SPINACH QUICHE | …
From ricardocuisine.com
4/5 (6)Category Main DishesServings 6Total Time 1 hr 30 mins
- 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.
SPINACH MUSHROOM QUICHE RECIPE - STEPHANIE KAY …
From kaynutrition.com
Estimated Reading Time 33 mins
- If you are using a pre-made pie shell, remove it from the freezer and thaw until just soft, about 10 minutes, then prick the bottom all over with a fork.
- If you are making a homemade pie crust, add flour and salt to a food processor and pulse a few times to combine. (*If you don’t have a food processor, see note below about doing this by hand.) Add the butter and pulse for a few seconds at a time, until coarse crumbs of butter form the size of large peas. Sprinkle the mixture with 4 tablespoons of ice water (make sure there are no ice cubes in the water!) and pulse again. Continue to add water until a dough forms. You know that the mixture is ready if when you pinch some of the crumbly dough together with your fingers, it holds together. Carefully empty the crumbly dough mixture from the food processor on to a floured surface, gather the mixture into a mound and gently form into a disc with your hand. Wrap the disc in plastic wrap and set in the fridge to chill for at least 2 hours. Once the dough has chilled, roll out the crust so that it fits a 9″ pie dish and then line the dish with the dough. Fold the excess dough inward, pressing t
- When the pie shell is ready, transfer it to the oven and bake for 20 minutes until partially cooked. (*See note below about blind baking.) Once baked, remove it from the oven, set aside and turn the oven temperature down to 325°F.
SPINACH MUSHROOM QUICHE (VIDEO) – IF YOU GIVE A BLONDE A ...
From ifyougiveablondeakitchen.com
Ratings 4Calories 271 per servingCategory Breakfast
- Press pastry dough into a 9-inch quiche dish with a rim height of 1 1/4-inches (I love this quiche dish). Press the dough all the way up the sides, folding any overhanging dough in on itself (you can see photos on how to do this here).
- In a skillet, melt butter over medium heat. Cook onion and mushrooms until tender, about 5 minutes. Add spinach and cook just until wilted. Remove from heat.
SPINACH MUSHROOM QUICHE - THAT SKINNY CHICK CAN BAKE
From thatskinnychickcanbake.com
4.9/5 (14)Total Time 1 hr 15 minsCategory 120+ Brunch RecipesCalories 334 per serving
- Heat the butter in a skillet. Add mushrooms, sprinkle with a pinch of salt, and saute till tender. Add spinach and red bell pepper; cook and toss until the spinach is wilted. Remove from heat.
- Whisk together eggs, half and half, cream, salt and pepper. Stir in the 1 1/2 cups of cheese of your choice. Set aside.
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