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 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
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
EASY MUSHROOM AND SPINACH QUICHE
Easy Mushroom and Spinach Quiche, a delicious cheesy egg custard baked in a crisp pastry case.Serve warm or chilled. Ideal for picnics, parties, brunches and lunches!
Provided by Lovefoodies
Categories Breakfast
Time 55m
Number Of Ingredients 9
Steps:
- Put the oven on to 180 C, 375 F, Gas 5
- Grease your flan dish & make sure you grease up the sides too.
- Roll out the pastry into the shape of your flan dish. Make sure there is enough to reach up the sides of your dish. Use a fork and prick holes all over the pastry.
- Place a piece of parchment paper in the bottom of the pan, (so it is on top of the pastry), and weigh it down with some dried pasta or rice, then place in the oven for 30 minutes so it is 3/4 cooked.
- Take the pastry out of the oven and remove the weights and parchment, then brush the base with some beaten egg white, return to the oven for 5 minutes, then take out. (The egg white will form a seal on the base to stop it from going soggy).
- Make up the custard mix by beating eggs & milk together. Add salt & pepper.
- Grate the cheese, slice tomatoes and fry off mushrooms until they are golden brown and most of the water has come out from them. Drain on some kitchen paper. Wash and pat dry the spinach leaves.
- Arrange all your ingredients in the pastry case, I do it in layers, adding mushrooms first, then a sprinkling of cheese, then the spinach leaves, finishing with a layer of mushrooms and then tomatoes. Add the remaining cheese to the egg mixture.
- Pour the custard mix over the top, making sure it is distributed. You may have to push down some of the filling gently to get the custard to cover it.
- Carefully place the quiche in the oven and bake for 45-50 minutes, 180 C, 375 F, Gas 5 or until the filling has set and golden brown on top, or longer if you prefer a darker brown on the cheese.
Nutrition Facts : Calories 425 calories, Carbohydrate 30 grams carbohydrates, Cholesterol 210 milligrams cholesterol, Fat 27 grams fat, Fiber 3 grams fiber, Protein 17 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 1, Sodium 562 grams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 13 grams unsaturated fat
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
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, 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.
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
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
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