CRUSTLESS SPINACH QUICHE
I served this crustless quiche at a church lunch, and I had to laugh when one guy told me how much he disliked vegetables. Many people were surprised by how much they loved this veggie-filled quiche recipe-and he was one of them! -Melinda Calverley, Janesville, Wisconsin
Provided by Taste of Home
Time 1h5m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, saute onion and mushrooms in oil until tender. Add spinach and ham; cook and stir until the excess moisture is evaporated. Cool slightly. Beat eggs; add cheese and mix well. Stir in spinach mixture and pepper; blend well. Spread evenly into a greased 9-in. pie plate or quiche dish. Bake at 350° for 40-45 minutes or until a knife inserted in center comes out clean.
Nutrition Facts : Calories 251 calories, Fat 18g fat (10g saturated fat), Cholesterol 164mg cholesterol, Sodium 480mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 18g protein.
SPINACH AND MUSHROOM QUICHE
Spinach and mushroom quiche is the ideal family-friendly recipe for busy days or to enjoy in the weekend for a cozy brunch. Easy to make with a foolproof pie crust, this vegetarian quiche is generously garnished with delicious veggies and a creamy, cheesy filling.
Provided by Delphine Fortin
Categories Quiches and pizzas
Time 55m
Number Of Ingredients 13
Steps:
- Preheat the oven to 390°F (200°C). Dice the butter and mix quickly with the flour, the salt and the water until the ingredients stick together and form a firm dough.
- Roll a large disk and line a spring form with the crust, about 10 ½ -inch (26-27 cm) in diameter. Prick the bottom of the crust with a fork and set aside.
- Mel the butter in a large sauté pan placed under medium heat. Throw in mushrooms and sauté for a few minutes, until tender. Add spinach and stir quickly, until wilted. Finally add minced garlic and sauté for 30 more seconds. Season with salt and pepper, then turn off the heat and set aside.
- In a medium size bowl, mix the eggs with heavy liquid cream and milk. Add ⅔ (two thirds) of the shredded cheese, then season with salt and pepper.
- Spread the spinach and mushroom filling over the prepared pie crust (making sure you leave any remaining cooking water behind), then pour in the filling all over, and add the remaining shredded cheese on top.
- Bake for about 35-40 minutes or until cooked through and slightly golden on top and on the edges of the pie crust. Enjoy warm or lukewarm with a side of mixed greens.
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
MUSHROOM SPINACH QUICHE
This easy-to-make Mushroom Spinach Quiche is made of mushrooms, spinach, shallots, and Gruyère cheese. Great for breakfast, lunch, or dinner!
Provided by David & Debbie Spivey
Categories Breakfast Brunch Main Course
Time 1h
Number Of Ingredients 12
Steps:
- Blind bake the pie crust per package instructions. Remove from the oven and transfer to a wire rack to cool while making the filling.
- Adjust oven temperature to 350 degrees F.
- Meanwhile, heat the oil in a large nonstick pan over medium-high heat. Add shallots, and cook, stirring, until translucent but not brown.
- Add mushrooms, and season with salt and pepper. Cook, stirring frequently until mushrooms release their liquid and then liquid evaporates and mushrooms are dark golden brown, about 10 minutes.
- Grate the garlic into the mushrooms and cook for one minute more.
- Add spinach and cook until wilted but still bright and vibrant green.
- Place pie pan on a baking sheet - this will catch any runoff there may be during baking.
- Sprinkle half of the cheese evenly over the bottom of the crust.
- Spread mushrooms, shallots and spinach over the cheese and top with remaining cheese.
- In a medium bowl, whisk together milk, cream, and eggs. Season with nutmeg, salt, and pepper, to taste.
- Pour over cheese and mushroom spinach mixture.
- Transfer the quiche to the oven; bake until just set in the center, 30 to 35 minutes.
- Cool on a wire rack for about 10 minutes before slicing.
Nutrition Facts : Calories 485 kcal, Carbohydrate 23 g, Protein 17 g, Fat 36 g, SaturatedFat 15 g, Cholesterol 147 mg, Sodium 310 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
SAUTEED SPINACH AND MUSHROOMS
Provided by Valerie Bertinelli
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat the oil in a medium saute pan or skillet (not nonstick) over medium-low heat. Add the garlic and cook until fragrant, about 2 minutes (do not let the garlic brown). Push the garlic off to the side of the pan and add the mushrooms. Increase the heat to medium high and season the mushrooms with salt and pepper to taste. Cook, stirring occasionally, until the mushrooms are cooked through and begin to become golden in spots, 10 to 12 minutes.
- Add the spinach, sprinkle with an additional pinch of salt and turn with tongs until wilted. (If you can't fit all the spinach in the pan, cover it for a few minutes, then uncover, stir and add the rest.) Transfer to a serving platter, drizzle with the vinegar and serve warm.
SPINACH MUSHROOM QUICHE
With a creamy egg custard, savory veggies, and cheese filling in a flaky pie crust, this easy Spinach and Mushroom Quiche recipe is something to wake up for!
Provided by Rachel
Categories Breakfast
Time 1h
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees. Bake crust according to directions. Set aside to cool.
- Melt butter in a large skillet over medium-high heat. Add onions, and cook, stirring until translucent but not brown. Add mushrooms and cook, stirring often until mushrooms release their liquid, and the liquid evaporates. The mushrooms should be a dark golden brown, about 8-10 minutes. Stir in the spinach, and cook for about a minute until the spinach wilts.
- In a medium mixing bowl, whisk together milk, cream, eggs, and egg yolk. Season with salt and pepper to taste.
- In the pie crust, sprinkle half of the cheese evenly over the bottom of the crust. Sprinkle with vegetable mixture, and then top with the remaining cheese. Pour the egg mixture over the cheese.
- Transfer to oven. Bake until just set in the center, about 30-35 minutes. 40-50 for deep dish. Cool on a wire rack for about 10 minutes before slicing.
Nutrition Facts : ServingSize 1 slice, Calories 253 kcal, Carbohydrate 23.8 g, Protein 9.5 g, Fat 15.1 g, SaturatedFat 8 g, Cholesterol 103 mg, Sodium 310 mg
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
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
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
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
SPINACH AND MUSHROOM QUICHE
Wake up your Christmas brunch menu with this spinach-mushroom quiche. A couple handfuls of Swiss cheese and a dash of nutmeg ensure that each bite of Spinach and Mushroom Quiche is packed with flavor.
Provided by BHG Test Kitchen
Time 1h44m
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees F. Prepare Pastry for Single-Crust Pie. On a lightly floured surface, roll pastry into a circle about 12 inches in diameter. Line a 9-inch foil pie pan with pastry. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired. Do not prick pastry. Line the pastry shell with a double thickness of heavy foil. Bake for 8 minutes; remove foil. Bake for 6 to 8 minutes more or until pastry is golden. Remove from oven. Reduce oven temperature to 325 degrees F. (Pie shell should still be hot when filling is added; do not partially bake pastry shell ahead of time.)
- Meanwhile, in a very large skillet, cook mushrooms and onion in hot oil until tender, stirring occasionally. Stir in spinach; set aside.
- In a bowl, stir together eggs, half-and-half, salt, and nutmeg. Stir in the spinach mixture. In another bowl, combine shredded cheese and flour; add to egg mixture. Mix well.
- Pour egg mixture into the hot, baked pastry shell. Bake in the 325 degree F oven for 50 to 55 minutes or until a knife inserted near the center comes out clean. If necessary, cover edge of crust with foil to prevent overbrowning. Cool completely on a wire rack. Cover and chill within 2 hours.
Nutrition Facts : Calories 526 kcal, Carbohydrate 31 g, Cholesterol 241 mg, Protein 19 g, SaturatedFat 17 g, Sodium 493 mg, Fat 36 g, TransFat 1 g, UnsaturatedFat 0 g
SPINACH MUSHROOM QUICHE
Fresh baby spinach, sliced mushrooms nestled in a creamy blend of eggs!
Provided by Stacie
Categories Breakfasts
Time 1h15m
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. In a medium bowl, whisk together the dry ingredients. Stir in oil and milk until mixture sticks together to form dough. Press the dough evenly onto the bottom and sides of a deep dish, 9-inch pie pan. Bake for 10 minutes. Remove from oven and cool.
- Heat olive oil in a large sauté pan over medium heat. Add mushrooms and cook, stirring occasionally, for about 7 minutes or until they begin to brown.
- Add spinach to your sauté pan and stir for about two minutes, or until the spinach wilts.
- Spoon the mushroom/spinach mixture evenly on your pie crust.
- In a medium bowl, whisk together eggs, milk, salt, pepper and nutmeg. Pour egg mixture over the vegetables.
- Bake in the 350°F oven for 45 minutes or until puffed and set.
- Cool 5 to 10 minutes before serving.
Nutrition Facts : Calories 321 calories, Carbohydrate 26 grams carbohydrates, Cholesterol 128 milligrams cholesterol, Fat 19 grams fat, Fiber 2 grams fiber, Protein 11 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 438 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 15 grams unsaturated fat
SPINACH & MUSHROOM QUICHE
This is a delicious crustless Spinach & Mushroom Quiche.
Provided by Leah Keller
Categories Breakfast
Time 55m
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees
- Place a large skillet over medium heat and pour the olive oil into the pan
- After the oil is slightly hot, add the onions and carmelize them
- Then, add the mushrooms and saute for about 5 minutes
- Add the cream cheese and allow it to melt, stirring occasionaly
- Remove skillet from heat
- Add the heavy whipping cream, shredded cheese, spinach, and eggs
- Pour into an 8 x 8 baking dish
- Bake for approx. 40-45 minutes until the middle doesn't jiggle.
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 MUSHROOM AND FETA QUICHE
Spinach Mushroom and Feta Quiche-Easy and healthy Spinach Mushroom and Feta Quiche are the perfect light breakfast or brunch full of flavor!
Provided by lidiacookbook
Categories Breakfast
Time 1h
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees. Spray a 9 inch pie dish with cooking spray, set aside
- In a large skillet, heat the olive oil, add the garlic and mushrooms
- Sauté the mushrooms and garlic until the mushrooms are soft and all of the moisture has evaporated away, about 5 minutes
- Add in the spinach and stir until wilted, about 2 minutes. Remove from the heat and set aside
- In a medium bowl, whisk together eggs, milk, salt, pepper and Parmesan
- Pour the vegetables into the pie dish add crumbled feta, add the egg mixture over the vegetables and feta and top with the shredded mozzarella
- Bake for 40-45 minutes or until the edges start to pull away from the side of the dish and the top is golden brown
- Cut into 4 or 6 slices
- Serve
Nutrition Facts :
SPINACH AND MUSHROOM QUICHE (VEGETABLE QUICHE) RECIPE
A flavorful, creamy, spinach and mushroom quiche makes a perfect protein packed vegetarian breakfast or lunch. With a low carb crust it becomes the perfect keto meal.
Provided by Kim Hardesty
Categories Breakfast
Time 1h
Number Of Ingredients 14
Steps:
- Prepare your pie crust per instructions and place into a 10 inch pie plate. I like to sprinkle sesame seeds in the bottom of the plate before adding the crust to help keep it from sticking. DO NOT BAKE. Cover and refrigerate the prepared crust until ready to make the quiche.
- Preheat oven to 350 degrees F and place rack to the third position. Slice onions and garlic. Chop the thyme. Grate the cheese.
- Heat a medium-large sized frying pan over medium heat until hot. Add butter and mushrooms, stirring until coated. Let cook for 3-4 minutes or until browned on one side. Stir mushrooms and let cook another 2 minutes. Add onions and garlic and saute until the onions soften. Add the spinach and wilt, letting as much of its liquid to cook out. Stir in the thyme.
- While the mushrooms are cooking, combine the ingredients for the custard and blend thoroughly with a hand mixer.
- Alternating and spreading the ingredients as evenly as possible, add 1/3 of the cheese into the pie crust followed by 1/2 of the vegetables. Add another layer of cheese and more vegetables (reserving a little for the top if you wish), followed by the last layer of cheese. Gently pour the custard over the cheese and vegetables.
- Bake on the lower rack for 20 minutes, then move the quiche to the middle rack for 10-20 minutes more or until the top of the quiche is browned and the middle is cooked through. Remove to a cooling rack to cool.
- Serve warm or at room temperature. Serves 8.
Nutrition Facts : Calories 477 kcal, Carbohydrate 10 g, Protein 15 g, Fat 44 g, Fiber 5 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.
CHEESY SPINACH AND MUSHROOM QUICHE
Cheesy spinach and mushroom quiche is made easy by using a frozen pie crust, so it's perfect for a busy weeknight or a lazy weekend. It's plump full of mushrooms, spinach, and a creamy filling made with cheddar cheese. Enjoy it for breakfast, brunch, or serve with a side salad for lunch or dinner.
Provided by MaryAnne
Categories Main Course
Time 1h
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F. Adjust oven rack to middle setting.
- Heat oil in a large skillet over medium heat. When oil is hot, add sliced mushrooms. Cook, stirring occasionally, until the mushrooms are tender, about 5 minutes.
- Add garlic and cook for an additional minute. Add spinach and cook, tossing continuously, until wilted, about 2 minutes. Remove from heat.
- Press thawed pie crust into a deep, 9-inch tart pan with a removable bottom (or a deep-dish pie pan). Transfer spinach and mushroom mixture into crust and top with half of the cheddar cheese.
- In a large bowl, whisk eggs, half-and-half, salt, and pepper. Pour egg mixture into the crust and top with the remaining cheese.
- Place the pan on a rimmed baking sheet. Loosely cover the pan with aluminum foil and bake for 40 minutes. Remove the foil and continue baking until the quiche is set and the crust is golden brown, another 10 minutes.
- Let the quiche rest for 10 minutes before serving.
Nutrition Facts : Calories 340 kcal, Carbohydrate 17 g, Protein 13 g, Fat 25 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 157 mg, Sodium 472 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 12 g, ServingSize 1 serving
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