Mushroom Crusted Quiche Recipes

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QUICHE WITH MUSHROOMS



Quiche with Mushrooms image

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

Categories     Breakfast     Brunch

Time 1h

Yield 6 servings.

Number Of Ingredients 12

1 unbaked deep-dish pastry shell (9 inches)
4 cups sliced fresh mushrooms
1/2 cup diced onion
1/4 cup diced sweet red pepper
1 tablespoon butter
1 cup shredded cheddar cheese
2 tablespoons all-purpose flour
1-1/4 cups whole milk
4 large eggs, lightly beaten
1 to 2 tablespoons minced fresh savory or 1 to 2 teaspoons dried savory
1 teaspoon salt
1/2 teaspoon cayenne pepper

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.

MUSHROOM QUICHE



Mushroom Quiche image

Mushroom quiche with all-butter pie crust filled and baked with mixture of egg, cream, milk, sauteed mushrooms and shallots.

Provided by Elise Bauer

Categories     Breakfast     Brunch     Lunch     Brunch     Cheese     Egg     Gruyere     Mushroom     Pate Brisee     Quiche

Time 1h55m

Number Of Ingredients 11

1 recipe pie dough enough for one bottom crust (see Pâte Brisée recipe )
2 tablespoons extra virgin olive oil
1/3 cup thinly sliced shallots
1 pound assorted mushrooms, quartered or sliced (include some shiitakes if you want great mushroom flavor)
Kosher salt
Freshly ground pepper
1/2 cup milk
1/2 cup heavy cream
3 large eggs
Pinch nutmeg
6 ounces Gruyère cheese, grated (1 1/2 cups)

Steps:

  • Roll out the dough: Roll out dough on a clean, lightly floured surface into a 12-inch circle. Line a 10 by 1 1/2-inch tart pan with the rolled out dough. Trim the edges. Chill in freezer for 30 minutes. (You need to pre-freeze the raw crust or it will slip down the sides of the pan when it cooks.)
  • Preheat the oven to 350°F.
  • Pre-bake crust: Line the crust with aluminum foil or parchment paper, pushing into the bottom edge. Trim excess lining, but don't cut the foil or parchment paper too close to the crust, allow for enough room to easily lift it out. Fill it at least two-thirds with baking weights-dried beans (I keep a bag of pinto beans just to use for pie weights), rice, or aluminum pie weights. Bake initially for 15 minutes, then remove from oven and let cool a few minutes. Carefully remove parchment paper and weights. Poke the bottom of the pie crust with the tines of a fork and return to oven and bake an additional 10 minutes or until lightly golden. (Fork holes are for any air to escape.) Let cool on a rack while you make the filling.
  • Sauté the shallots and mushrooms: Heat oil in a large nonstick skillet over medium high heat. Sauté the shallots for a minute, then add the mushrooms. Sprinkle with salt and pepper and cook, stirring frequently, until the mushrooms release all of their moisture, and get well browned, about 10 minutes.
  • Make the filling: Whisk together the cream, milk, and eggs in a medium bowl. Stir in nutmeg, salt and pepper.
  • Assemble the quiche: Place the tart pan on a rimmed baking sheet to catch any run-off or leaks. Sprinkle half of the grated Gruyere over the bottom of the crust. Spread the mushrooms and shallots over the cheese in an even layer, and sprinkle with the remaining cheese. Pour the egg mixture over the mushrooms and cheese in the crust.
  • Bake: Put the baking sheet with the tart pan in the oven and bake at 350°F until the center is just set, still a little wiggly, about 30 to 35 minutes. Remove to a rack and let cool for 20 minutes before slicing.

Nutrition Facts : Calories 449 kcal, Carbohydrate 31 g, Cholesterol 111 mg, Fiber 3 g, Protein 13 g, SaturatedFat 13 g, Sodium 438 mg, Sugar 4 g, Fat 31 g, ServingSize Serves 6-8, UnsaturatedFat 0 g

LOW-CARB MUSHROOM CRUST QUICHE



Low-Carb Mushroom Crust Quiche image

This is a great quiche and a nice change of pace as the mushrooms for the crust. It is easy to put together. I sometimes add chopped ham to this.

Provided by pines506

Categories     Lunch/Snacks

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 8

1/2 lb fresh mushrooms, coarsely chopped
2 tablespoons butter
1/2 cup fine dry breadcrumb
1 cup cottage cheese
1 cup shredded monterey jack cheese
1/2 cup green onion
3 slightly beaten eggs
1/4 teaspoon salt

Steps:

  • Saute fresh mushrooms in butter until golden (about 10 minutes.
  • Add bread crumbs and stir.
  • Pat into a 9" pie plate.
  • Combine remaining ingredients and spoon into crust.
  • Bake in preheated 350F oven for 45 minutes.
  • Cool 10 minutes before slicing.

Nutrition Facts : Calories 335.3, Fat 21.3, SaturatedFat 11.9, Cholesterol 206.9, Sodium 706.5, Carbohydrate 14.4, Fiber 1.5, Sugar 2.6, Protein 22

MUSHROOM CRUST QUICHE



Mushroom Crust Quiche image

Serve this quiche with a fresh fruit for a wonderful meal. For something different, you can change up the cheese -- Monterey jack with green chilies, diced ham with Cheddar or bacon bits, sauteed onions and Jarlsberg.

Provided by Lvs2Cook

Categories     Breakfast

Time 55m

Yield 6 serving(s)

Number Of Ingredients 11

2 tablespoons butter
1/4 teaspoon garlic powder
8 ounces mushrooms, chopped
1/2 cup saltine crumbs
1 tablespoon butter
1/2 cup chopped green onion
1 1/2 cups shredded swiss cheese
1 cup cottage cheese
3 eggs
1/4 teaspoon cayenne
1/4 teaspoon paprika (optional)

Steps:

  • Grease a 9 inch pie pan and set aside.
  • Melt 2 tbsps. butter over medium-high heat.
  • Add the garlic powder, mix well.
  • Add the mushrooms and saute until mushrooms are tender and most of the liquid is absorbed.
  • Add the cracker crumbs and mix well.
  • Press the mixture over the bottom and up the side of the prepared pan.
  • Melt 1 tbsp butter in the same skillet used for mushrooms.
  • Add the green onions and saute until soft.
  • Spread over mushroom crust.
  • Sprinkle the Swiss cheese over the green onions.
  • Combine the cottage cheese, eggs and cayenne in a blender and process until smooth (you can also use a stick blender).
  • Pour over Swiss cheese.
  • Sprinkle with paprika if desired.
  • Bake at 350 degrees for 30 minutes or until a knife inserted in the center comes out clean.
  • Let stand 15 minutes before serving.

Nutrition Facts : Calories 240.2, Fat 17.4, SaturatedFat 9.9, Cholesterol 139.1, Sodium 282, Carbohydrate 5.7, Fiber 0.7, Sugar 2.4, Protein 15.8

WILD MUSHROOM QUICHE WITH WALNUT CRUST



Wild Mushroom Quiche with Walnut Crust image

A savory custard packed with wild mushrooms and baked in a sandy, walnut crust.

Provided by Food Network Kitchen

Categories     main-dish

Time 2h10m

Yield 1 quiche (6 to 8 servings)

Number Of Ingredients 18

1 1/2 cups walnuts
1 cup all-purpose flour
2 tablespoons sugar
1/2 teaspoon fine salt
5 tablespoons unsalted butter, cut into 1-inch pieces
2 tablespoons olive oil
1 pound mixed wild mushrooms, such as oyster, shiitake and trumpet
3/4 pound white or cremini mushrooms, thinly sliced
Sea salt and freshly ground pepper
2 tablespoons unsalted butter
2 shallots, minced
1 tablespoon chopped thyme
2 1/3 cups freshly grated Parmesan (4 ounces)
1/2 cup shredded Comte or Mahon cheese
3 large eggs
1 1/4 cup heavy cream
2 tablespoons chopped flat-leaf parsley, for garnish
Crisp greens, for serving

Steps:

  • For the crust: Preheat the oven to 350 degrees F. Pulse together the walnuts, flour, sugar and salt to a fine meal in a food processor. Pulse in the butter until it forms to a crumbly dough. Press into the bottom and up the sides of a 9-inch springform pan. Place on a baking sheet and bake until lightly browned, 15 to 20 minutes. Remove and let cool.
  • For the filling: Reduce the oven temperature to 325 degrees F. Heat the olive oil in a large skillet over high heat. Add the wild mushrooms and white mushrooms and season with 1 teaspoon salt and some pepper. Cook, stirring occasionally, until soft, about 5 minutes. Lower the heat to medium; add the butter, shallots and thyme. Cook, stirring frequently, until the mushrooms are tender, about 10 minutes more. Adjust the seasoning and set aside.
  • Combine the Parmesan and Comte cheeses in a small bowl and set aside. Scatter half of the mushrooms and half the cheese evenly over the crust. Whisk the eggs, milk, heavy cream and 3/4 teaspoon salt in a large bowl until smooth and frothy. Pour half the egg mixture over the mushrooms. Repeat with the remaining mushrooms and egg mixture and top with the remaining cheese.
  • Bake the quiche until golden brown on top and just set with a little wiggle in the very center, 50 to 60 minutes. Run a clean paring knife between the crust and the pan to separate. Let cool slightly for 25 minutes.
  • Garnish the quiche with parsley. Carefully remove the springform pan ring. Cut the quiche into wedges and serve warm or at room temperature with crisp greens.

CARAMELIZED ONION, MUSHROOM AND GRUYERE QUICHE WITH OAT CRUST



Caramelized Onion, Mushroom and Gruyere Quiche with Oat Crust image

Provided by Ellie Krieger

Categories     main-dish

Time 2h5m

Yield 6 servings

Number Of Ingredients 17

Nonstick cooking spray
3/4 cup rolled oats
1/2 cup all-purpose flour
1/4 teaspoon salt
3 tablespoons cold, unsalted butter, cut into small pieces
3 tablespoons cold, low-fat buttermilk
4 teaspoons olive oil
1 large onion, sliced thinly into half moons
8 ounces sliced mixed mushrooms, such as cremini, oyster, shiitake
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon dry mustard
1 tablespoon chopped fresh thyme leaves (or 1 teaspoon dry)
3 large eggs
3 egg whites
1 cup evaporated fat-free milk (not condensed milk)
2/3 cup grated Gruyere cheese (about 1-ounce)

Steps:

  • Preheat the oven to 400 degrees F. Spray a 9-inch pie dish with cooking spray.
  • To prepare the crust, put the oats, flour and salt in the bowl of a food processor and pulse 3 times to combine. Add the butter and pulse about 12 times, until you get a pebbly course texture. Add the buttermilk and pulse 3 to 5 times more to combine. Form the mixture into a ball and place it between 2 large pieces of waxed paper. Roll out into a circle about 10 inches in diameter.
  • Remove the top sheet of waxed paper. Transfer the crust, still on the other piece of waxed paper to the pie dish, then remove the waxed paper from the top. Press the crust gently into the dish. Bake for 9 minutes, then let cool.
  • To prepare the filling, heat 2 teaspoons of oil in a large nonstick pan over a medium-low heat. Add the onion and cook, stirring occasionally, until golden brown and caramelized, about 20 minutes. Transfer the onions to a bowl. Add the remaining 2 teaspoons of oil to the pan and heat over a medium-high heat. Add the mushrooms and cook, stirring occasionally, until they have released their water and begin to brown, about 6 minutes. Add the onions back to the pan, stir in the salt, pepper, mustard and thyme.
  • In a medium bowl whisk together the eggs, egg whites and evaporated milk.
  • Sprinkle the cheese into the pie crust. Top with the mushroom-onion mixture and pour the egg mixture on top. Reduce oven temperature to 350 degrees F. Bake for 35 minutes or until knife inserted in the middle comes out clean. Let stand for 5 minutes before cutting into 6 wedges and serving.
  • Excellent source of: Protein, Riboflavin, Phosphorus, Selenium
  • Good source of: Vitamin A, Niacin, Vitamin D, Pantothenic Acid, Calcium, Iodine, Iron, Potassium

Nutrition Facts : Calories 270, Fat 14 grams, SaturatedFat 6 grams, Cholesterol 125 milligrams, Sodium 430 milligrams, Carbohydrate 24 grams, Fiber 2 grams, Protein 14 grams

MUSHROOM CRUST QUICHE



MUSHROOM CRUST QUICHE image

Categories     Egg     Brunch     Bake     Vegetarian

Yield 8 servings

Number Of Ingredients 9

3 Tbsp butter
½ lb mushrooms, coarsely chopped
½ c finely crushed saltines
¾ c finely chopped green onions
2 c. shredded Swiss cheese
1 c. cottage cheese
3 eggs
¼ tsp cayenne
¼ tsp paprika

Steps:

  • Saute mushrooms in 3 Tbsp butter over medium heat until limp. Stir in crushed crackers. Turn into well-greased 9-inch pie pan, pressing mixture evenly over bottom and up sides. Melt remaining butter, cook onions until transparent. Spread onions over mushroom crust. Sprinkle evenly with shredded cheese. Blend cottage cheese, eggs and cayenne until smooth. Pour into crust and sprinkle with paprika. Bake at 350 for 30 minutes or until knife comes out clean. Let stand 10-15 minutes before serving.

SIMPLE CRUSTLESS SPINACH AND MUSHROOM QUICHE



Simple Crustless Spinach and Mushroom Quiche image

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

2 tablespoons butter
2 cups sliced mushrooms
2 cups reduced-fat sour cream
4 eggs
½ cup grated Parmesan cheese
¼ cup all-purpose flour
1 tablespoon heavy whipping cream
1 teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon salt
6 drops hot pepper sauce, or more to taste
½ (10 ounce) package frozen chopped spinach, thawed and drained
2 cups shredded Cheddar cheese

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

MUSHROOM BROCCOLI QUICHE



Mushroom Broccoli Quiche image

I take this dish to many of my family's picnics because it's always such a hit. Serve it at any time of day. Quiche makes a great side or meatless main course-and, of course, it's a tasty addition to brunch. -Edie DeSpain, Logan, Utah

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h30m

Yield 8 servings.

Number Of Ingredients 10

Dough for single-crust pie
3 large eggs
2 cups 2% milk
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1 cup chopped fresh broccoli
1/2 cup sliced fresh mushrooms
2 green onions, chopped
1 cup shredded Swiss cheese

Steps:

  • Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Line unpricked pastry with a double thickness of foil. Fill with pie weights. Bake until light golden brown, 15-20 minutes. Remove foil and weights; bake until golden brown, 3-5 minutes. Cool. Reduce oven setting to 350°., In a large bowl, whisk eggs, milk, Worcestershire sauce, salt and cayenne. Stir in broccoli, mushrooms and green onions. Sprinkle cheese over crust; pour egg mixture over cheese. Bake 60-65 minutes or until a knife inserted in the center comes out clean. Freeze option: Securely wrap baked and cooled quiche in plastic wrap and foil; freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Unwrap quiche; reheat in oven until heated through and a thermometer inserted in center reads 165°.

Nutrition Facts : Calories 290 calories, Fat 19g fat (11g saturated fat), Cholesterol 117mg cholesterol, Sodium 408mg sodium, Carbohydrate 20g carbohydrate (4g sugars, Fiber 1g fiber), Protein 11g protein.

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From gooddecisions.com


MUSHROOM CRUST QUICHE - ALL INFORMATION ABOUT HEALTHY RECIPES …
Spread over mushroom crust. Sprinkle the Swiss cheese over the green onions. Combine the cottage cheese, eggs and cayenne in a blender and process until smooth (you can also use a stick blender). Pour over Swiss cheese. Sprinkle with paprika if desired. Bake at 350 degrees for 30 minutes or until a knife inserted in the center comes out clean.
From therecipes.info


LEEK AND MUSHROOM QUICHE RECIPE | THE LEAF
In a bowl, mix together the quinoa crust ingredients. Press the mixture into a greased pie dish. Bake for 20 minutes. Heat 1 teaspoon of olive oil in a small sauté pan over medium heat. Add the leeks and cook for 8-12 minutes, until soft. Remove and set aside. Heat remaining 1 …
From leaf.nutrisystem.com


MUSHROOM AND ZUCCHINI QUICHE WITH CAULIFLOWER CRUST - EGGS
Cauliflower crust provides a healthier but still delicious alternative to the classic quiche. This recipe calls for “riced” cauliflower which is made in a food processor. For convenience, you can purchase frozen riced cauliflower at the grocery store. A 500 gram (approximately 1 pound) package can be used to make this recipe. Serves: 6 ...
From eggs.ca


AWESOME MUSHROOM CRUST QUICHE RECIPE - RECIPELAND.COM
Spread onions over crust; sprinkle evenly with the shredded cheese. In a blender, whirl the cottage cheese, eggs, and cayenne until smooth. Pour into crust and sprinkle with paprika. Bake in a 350℉ (180℃) F oven until a knife inserted in the center comes out clean, about 20 to 25 minutes. Let stand 10 to 15 minutes before cutting.
From recipeland.com


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