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
SPLENDID SPINACH AND MUSHROOM QUICHE
I love quiche! Had some things that needed to be used, threw them all together, and came up with this wonderfully flavorful and healthy quiche.
Provided by Becky Carroll
Categories Breakfast and Brunch Eggs Quiche
Time 1h5m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line a pie plate with prepared pie pastry.
- Spray a large skillet with cooking spray and heat over medium heat. Cook and stir onion and garlic in hot skillet until onion is tender, 4 to 6 minutes.
- Stir mushrooms into onion mixture; cook and stir until mushrooms reduce in size and soften, 5 to 10 minutes. Add spinach to vegetable mixture; cook and stir until spinach wilts, 2 to 4 minutes. Remove from heat.
- Beat milk, eggs, Cajun seasoning, and salt together in a bowl.
- Spread vegetable mixture out into prepared pie plate; sprinkle Mexican cheese blend over vegetable mixture. Pour egg mixture over cheese and sprinkle feta cheese over the top.
- Bake in the preheated oven until quiche is set, 30 to 40 minutes.
Nutrition Facts : Calories 372.6 calories, Carbohydrate 23.3 g, Cholesterol 162.1 mg, Fat 24.4 g, Fiber 2.7 g, Protein 16.2 g, SaturatedFat 11.1 g, Sodium 933.3 mg, Sugar 5 g
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
SPINACH MUSHROOM QUICHE
This spinach mushroom quiche is fast and easy, thanks to the crescent roll crust and soup mix 'spice packet'.
Provided by Mindy Spearman
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 55m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Melt margarine in a skillet over medium heat and cook mushrooms, spinach and onions for 5 minutes or until tender, stir continuously. Remove the skillet from heat.
- In a 9 inch round pan or pie plate coated with non-stick cooking spray arrange crescent roll triangles in a circle, with narrow tips hung over the rim of the pie plate about 2 inches. Press dough onto the bottom and side of the pie plate to fill in any gaps.
- In a medium bowl stir together the soup mix, half and half cream and eggs. Stir the cheese and cooked vegetables into the egg mixture until blended. Pour into the prepared crust. Fold the points of dough that are hanging over the edge back in over the filling.
- Bake the quiche for 30 minutes in the preheated oven, or until a knife inserted into the center comes out clean.
Nutrition Facts : Calories 342.7 calories, Carbohydrate 22.8 g, Cholesterol 177.1 mg, Fat 21.5 g, Fiber 2.6 g, Protein 15 g, SaturatedFat 12.3 g, Sodium 704.8 mg, Sugar 2.3 g
CREAMED SPINACH AND MUSHROOMS
When my family was snowed in one time, we had to make do with what we had on hand, so I was able to put this recipe together. I find that it is very versatile and takes only 10 minutes to make from start to finish.
Provided by Taste of Home
Categories Side Dishes
Time 10m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- In a small skillet, saute mushrooms in oil and butter until tender. Add spinach; cover and cook for 1 minute or until wilted., Stir in the cream cheese, salt and pepper. Serve immediately.
Nutrition Facts : Calories 266 calories, Fat 24g fat (9g saturated fat), Cholesterol 33mg cholesterol, Sodium 551mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 3g fiber), Protein 8g protein.
MUSHROOM & BABY SPINACH TART
You can't have a buffet without a homemade quiche, and everyone is bound to love this vegetarian classic
Provided by James Martin
Categories Lunch, Main course
Time 1h45m
Yield Cuts into 12 slices
Number Of Ingredients 10
Steps:
- Heat oven to 190C/fan 170C/gas 5. Roll out the pastry on a lightly floured surface and use it to line a deep 22cm flan tin. Let the edges overhang, don't trim them yet. Chill in the fridge or freezer for at least 15 mins.
- Line the tart case with baking parchment and fill it with baking beans. Place on a baking tray, then bake for 15-20 mins. Remove the beans and parchment, then return to the oven for another 5 mins to cook the base. Remove, then reduce oven temperature to 160C/fan 140C/gas 3.
- Heat the oil in a large frying pan, then cook the mushrooms for 1 min. Add the spinach, then cook for 3 mins more or until wilted down. Combine the eggs with the milk and cream in a jug and season well. Build up the tart by sprinkling the cheese onto the base, then scatter over the vegetables and pour over the cream and egg mix. Sprinkle the thyme over the top, then bake for 40-45 mins or until set. Remove from the oven and allow to cool. Trim the pastry edges and serve in slices with the salads, below.
Nutrition Facts : Calories 395 calories, Fat 31 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 11 grams protein, Sodium 0.88 milligram of sodium
CREAMY MUSHROOM AND SPINACH QUICHE
Put the creamy and savory in your next mushroom-spinach quiche with Italian dressing and cubes of cream cheese.
Provided by My Food and Family
Categories Dairy
Time 1h20m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Spray 9-inch tart pan or pie plate with cooking spray; line with pie crust as directed on package. Pierce bottom and side of crust in several places with fork. Bake 15 min.; cool.
- Meanwhile, heat dressing in large skillet on medium-high heat. Add mushrooms; cook and stir 10 min. or until mushrooms are tender and until no liquid remains. Remove from heat; stir in spinach.
- Spoon spinach mixture into crust; top with cream cheese. Whisk eggs, milk and pepper until blended; pour over ingredients in crust.
- Bake 40 min. or until knife inserted in center comes out clean. Let stand 10 min. before cutting to serve.
Nutrition Facts : Calories 310, Fat 21 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 90 mg, Sodium 430 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 10 g
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.
SIMPLE CRUSTLESS SPINACH AND MUSHROOM QUICHE
A simple quiche that doesn't require a great deal of time to prepare but still has good flavor.
Provided by S Long
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 1h5m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Grease a 10-inch pie dish.
- Melt butter in a skillet over medium heat; cook and stir sliced mushrooms until tender, about 5 minutes. Drain excess liquid, if necessary; set mushrooms aside.
- Place sour cream, eggs, Parmesan cheese, flour, cream, onion powder, garlic powder, salt, and hot pepper sauce in a blender; blend until smooth, 30 seconds to 1 minute. Pour egg mixture into a large bowl.
- Stir mushrooms, spinach, and Cheddar cheese into egg mixture. Pour into prepared pie dish.
- Bake in the preheated oven until lightly browned and a toothpick inserted into the middle of the quiche comes out clean, about 45 minutes.
Nutrition Facts : Calories 412.2 calories, Carbohydrate 10.6 g, Cholesterol 214.4 mg, Fat 32.4 g, Fiber 1.1 g, Protein 20.8 g, SaturatedFat 19.2 g, Sodium 582.9 mg, Sugar 1.4 g
MINI MUSHROOM & SPINACH QUICHE RECIPE BY TASTY
Here's what you need: large eggs, oil, fresh mushroom, spinach, white onion, garlic, milk, dijon mustard, salt, black pepper, shredded gruyère cheese
Provided by Torre Lee
Yield 12 servings
Number Of Ingredients 11
Steps:
- Prepare muffin tins with cooking spray and preheat the oven 350°F.
- Heat oil in a large skillet on medium high heat.
- Stir and cook mushrooms until softened, then add onion and garlic to this. Once combined and onions are cooked through, add spinach and cook for another 3 minutes.
- Remove from heat and set vegetable medley aside.
- In a separate large bowl at room temperature, whisk in eggs, milk, Dijon mustard, and salt and pepper. To this, stir in cheese and mushroom mixture.
- Take a ladle and fill each sprayed muffin cup with prepared mixture.
- Place in the oven and bake for 30 to 40 minutes or until cooked through (toothpick inserted comes out clean).
- Serve warm and enjoy.
Nutrition Facts : Calories 161 calories, Carbohydrate 3 grams, Fat 11 grams, Fiber 0 grams, Protein 11 grams, Sugar 2 grams
THE BEST SPINACH MUSHROOM QUICHE
Made this for Easter, and EVERYONE said it was the best quiche they had ever had. Got it off of allrecipes, and tweaked it. I use the no roll pie crust from this web site, leave it unbaked, and add the ingredients.
Provided by nickie409
Categories Savory Pies
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a large dutch oven or pot, melt butter over medium heat. Saute garlic and onion in butter until lightly transparent. Add the mushrooms, and saute until they are fragrant. Add the spinach, and saute until it reduces down (about 4 minutes). Remove and reserve most of the liquid from the pan. Stir in all the italian cheese and all but 1/2 cup of the cheddar. Season with salt and pepper (make sure to taste at this point, as this is the only time you will be able to adjust the salt and pepper). Spoon mixture into pie crust.
- In a medium bowl, whisk together eggs and milk. Pour into the pastry shell, allowing egg mixture to thoroughly combine with spinach mixture. Add in the set aside liquid if it seems too dry, and mix thouroghly.
- Bake in preheated oven for 15 minutes. Sprinkle top with remaining Cheddar cheese, and bake an additional 35 to 40 minutes, until set in center. Allow to stand 10 minutes before serving.
Nutrition Facts : Calories 213.7, Fat 18.7, SaturatedFat 11.2, Cholesterol 108.4, Sodium 239.6, Carbohydrate 6.1, Fiber 1.5, Sugar 1.2, Protein 7
SELF-CRUSTING MUSHROOM AND SPINACH QUICHE
Make and share this Self-Crusting Mushroom and Spinach Quiche recipe from Food.com.
Provided by Cactus Cat
Categories Spinach
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Cook the chopped onion and garlic in butter until tender. Cool.
- Stir in the eggs, salt and milk, and beat with fork until mixed.
- Pour this into a large bowl containing the flower, and stir with the fork until combined.
- Add the potatoes (cut in 1 cm cubes), the mushroom and spinach and the cheese.
- Pour into a prepared 20-23cm oven proof dish.
- Bake at 220 degrees C for 20-30 mins until lightly browned and set in the centre.
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