Mile High Spinach Mushroom Quiche Recipes

SPINACH & MUSHROOM QUICHE

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.

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.

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.

MILE HIGH SPINACH MUSHROOM QUICHE

Steps:

• Preheat oven to 400 degrees F. Set eggs and half and half on counter to bring to room temperature. With 1/2 T of butter, saute the onion and mushrooms till onions are translucent and mushrooms are browned. Season with salt and pepper. Set aside. Heat the thawed and drained spinach with the remaining 1/2 T of butter and nutmeg. Season with salt and pepper. Combine with onions and mushroom mixture. Using an electric mixer with whisk, combine eggs and half and half. Whisk for at least five minutes. The yolks will become lighter and the mixture will be foamy on top. Add a pinch of salt and a pinch of pepper. Lay pie crust in TALL pie dish or 9 x 9 casserole dish. Crimp edges with fork or fingers. Spread 1/2 of vegetable mixture on pie crust and then pour egg mixture over it. Delicately add cheese and then the remaining veggies so that some is still suspended and floating. Bake for fifteen minutes at 400 degrees, then lower oven to 375 degrees for thirty to forty minutes or until center is cooked through. Allow to rest for at least ten minutes. Obviously any vegetable or cheese can be uses in a quiche. If you use asparagus or peppers, make sure they are cut in bite sized pieces. This allows the egg to rise around them. I've also used leftover phyllo dough. Just layer thawed sheets with melted butter and drape in pie dish. Pull pastry up and around the edges of the egg mixture before baking.