Swiss Spinach And Mushroom Quiche Food

MUSHROOM, SPINACH AND SWISS CHEESE QUICHE

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 MUSHROOM QUICHE

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.

SWISS, SPINACH AND MUSHROOM QUICHE

Steps:

• With a pastry blender or two knives using a scissor motion, cut in shortening until the mixture resembles coarse crumbs.
• Sprinkle in cold water a tablespoon at a time, mixing lightly with a fork until pastry just comes together.
• With hands, form pastry into a ball. On a lightly floured surface with lightly floured rolling pin, roll into a circle about 1/4 inch to 1/8 inch thick. Make sure dough is about 2 inches larger than your pie plate.
• Gently place dough into pie plate, easing it into the bottom and up the sides. Trim excess crust from around edges. Spread crust evenly with softened butter. Chill in refrigerator while you make the quiche filling.

TRANSFORMED SPINACH MUSHROOM QUICHE

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.

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.

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.

CHEESY SPINACH (OR SWISS CHARD) AND MUSHROOM QUICHE

Steps:

• Drain the spinach very, very well. I squeeze it and them roll it in paper towels to get all liquid out - otherwise, a soggy pie.
• Place spinach in pie shell.
• Top spinach with mushrooms.
• Sprinkle nutmeg over mushroom.
• Top mushrooms with cheese.
• Beat eggs well and add half and half, salt and pepper.
• Pour egg mixture over cheese, being careful not to let it run over edges of the pie. I use the tip of a knife to move the cheese a bit so that the egg mixture can get through to the bottom of the pie.
• Bake at 350F for 45-50 minutes. Top will be lightly browned and it won't look wet. Let it sit for about 10 minutes before cutting and serving.

SPINACH AND MUSHROOM QUICHE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• In a large bowl, whip together eggs, cream, nutmeg, salt, and pepper.
• Stir in bacon, spinach, mushrooms, onions, 3/4 cup Swiss cheese, and 3/4 cup Cheddar cheese.
• Transfer to the pie crust.
• Top with remaining cheese.
• Bake uncovered in the preheated oven 35 minutes, or until bubbly and lightly browned.

SPINACH MUSHROOM QUICHE

Steps:

• Combine all ingredients. Be sure that all moisture is out of spinach.
• Pour into pie crust.
• Bake at 350 for 40-45 minutes until set. Cover with foil after 30 if crust is getting too dark.

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.