Avocado And Mushroom Quiche Recipes
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.
EASY SPINACH AND MUSHROOM QUICHE
Make and share this Easy Spinach and Mushroom Quiche recipe from Food.com.
Provided by Felix4067
Categories < 60 Mins
Time 45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325°F.
- Saute mushrooms and spinach in butter or margarine.
- Beat together milk and eggs and then add seasonings and cheese.
- Combine the two mixtures and pour into pie shell.
- Bake for 35 minutes.
Nutrition Facts : Calories 360.2, Fat 27.8, SaturatedFat 13, Cholesterol 138.8, Sodium 496.1, Carbohydrate 16.5, Fiber 1.3, Sugar 0.4, Protein 11.5
QUICHE AU CHOU ROMANESCO (ROMANESCO AND MUSHROOM QUICHE)
The nutty flavor of romanesco cauliflower pairs deliciously well with mushrooms and oregano in this unique quiche. Serve with a green salad.
Provided by t2014cécileJ
Categories Breakfast and Brunch Eggs Quiche
Time 1h3m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Line a 9-inch quiche pan with parchment paper.
- Press puff pastry into the quiche pan and trim to fit. Prick pastry with a fork and place in the refrigerator.
- Bring a pot of water to a boil. Add Romanesco florets; cook until crisp-tender, about 3 minutes. Drain.
- Melt butter in a large skillet over medium heat. Add mushrooms; cook and stir until lightly browned, about 5 minutes. Stir in drained Romanesco florets, oregano, salt, and pepper. Cook until florets are tender, about 5 minutes, adding water if they start to stick.
- Beat eggs in a large bowl. Whisk in 1/2 cup plus 2 tablespoons milk and 1/2 cup plus 2 tablespoons heavy cream. Stir in mushroom mixture. Pour over pastry in the pan. Sprinkle 3/4 cup plus 1 tablespoon Swiss cheese on top.
- Bake in the preheated oven until pastry is golden and quiche is set, about 30 minutes.
Nutrition Facts : Calories 333.8 calories, Carbohydrate 16.9 g, Cholesterol 112.6 mg, Fat 25.9 g, Fiber 0.9 g, Protein 9.2 g, SaturatedFat 11.3 g, Sodium 176.5 mg, Sugar 1.9 g
AVOCADO AND MUSHROOM QUICHE
Mushrooms with a hint of curry, combined with creamy sliced avocado, produce an unusual but interesting dish. You should be able to detect the curry, but it shouldn't be searingly hot, so adjust the amount as necessary. This is a 'crustless' quiche and is served directly from the dish in which it is cooked. I serve it as a first course, or for a light lunch, and my guests always seem to enjoy it. You could also have it on a picnic. Recipe from Beverley Sutherland Smith.
Provided by Daydream
Categories Lunch/Snacks
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Pre-heat oven to 350°F.
- Butter an 8"-9" diameter china quiche dish or shallow round ovenproof dish.
- Wipe the mushrooms if necessary and slice thickly.
- Melt the butter in a skillet and cook mushrooms over high heat, stirring until they have just softened, about a minute.
- Add curry powder and saute a few seconds longer, seasoning with a pinch of salt.
- Add the mushrooms to the prepared dish and spread them evenly over the base.
- Peel the avocado, cut into slices and arrange these over the mushrooms.
- Scatter the chopped spring onions over the top of the mushrooms and avocado.
- Place the eggs, cream, salt and pepper, wine and tomato ketchup together in a bowl and beat with a whisk.
- Pour this mixture over the top of the avocado, then place the dish in the oven.
- Cook for approximately 25 minutes or until the quiche has lightly set in the middle.
- Remove from oven and leave to stand for 5 minutes before cutting into wedges.
- It can also be served cold, but must be eaten the day it is made.
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