Mushroom Onion Quiche Recipes

CARAMELIZED ONION, MUSHROOM AND GRUYERE QUICHE WITH OAT CRUST

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

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.

TOMATO ONION QUICHE

Steps:

• Cut pastry sheet in half. Repackage and refrigerate one half for another use. On a lightly floured surface, roll out remaining half into an 8-in. circle. Transfer to a 7-in. pie plate; flute edges., Layer half of the mozzarella cheese, onion and tomatoes in pastry. Top with mushrooms; layer with remaining mozzarella cheese, onion and tomatoes. Sprinkle with Parmesan cheese. In a small bowl, combine the eggs, cream, mustard and herbs; pour over top., Bake at 350° for 45-55 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.

QUICHE WITH MUSHROOMS

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.

ONION, BACON, MUSHROOM QUICHE

Steps:

• Preheat oven to 400° F degrees.
• Melt the butter in a heavy nonstick skillet over medium high heat.
• Saute onions and mushrooms for 5 minutes, or until tender, remove from heat and allow to cool slightly.
• Wisk the eggs, milk and nutmeg in another bowl. Add cheese and stir to combine.
• Spray a deep dish pie pan with non-stick spray and pour egg and cheese mixture into dish and add diced bacon, onion and mushrooms.
• Bake for 25-35 minutes or until center is set.

MUSHROOM ONION QUICHE

Steps:

• Preheat oven to 450 degrees.
• Chop onions and slice mushrooms.
• Melt margarine in skillet; saute onions until transparent.
• Add mushrooms.
• Cover and cook 10 minutes(no more, no less).
• Allow to cool.
• Mix together egg, flour, non-dairy milk and wine; salt and pepper to taste.
• Pour into pie crust.
• Form lattice strips from second crust and place on top of quiche. Bake for 2 minutes.

MUSHROOM QUICHE

Steps:

• Start by cutting chilled, cubed pieces of butter into the flour using just your fingertips (this prevents the heat from the rest of the hand from melting the butter).You can also use a pastry cutter or two knives.
• When you have a coarse bread-crumb-like texture add ice-cold water one tablespoon at a time and bring the dough together.
• You don't have to knead it. Using only the heel of your hand push the dough away from you. Then bring it back with your fingertips till smooth.
• If the dough feels dry whisk in more chilled water.
• Shape the dough into a ball, flatten it slightly, cover in cling wrap and then refrigerate until it is firm and easy to handle. I refrigerated for about 15 minutes.
• Preheat your oven to 180C. Keep a 9" pie dish handy.
• On a very lightly floured surface (you don't want excess dry flour), roll out the dough to an approximately 12" circle.
• Pick it up gently and place it in your pie dish. Push the dough inwards along the edges and the base with a very firm hand. You can also wrap the dough around your rolling pin and then transfer it to your pie dish.
• After you've made sure the dough fits the pan well, trim the dough that's hanging over with a sharp knife and chill for another 20 minutes.
• Prick the bottom of the chilled pie shell with a fork.
• Line the shell with parchment paper and weigh it down with baking beans, dry red kidney beans, or chickpeas.
• Bake the crust for 20 minutes in a preheated oven at 180C.
• Remove the parchment paper and the beans and return the pie to the oven for another 10 minutes.
• While the crust is baking, prepare the filling.
• Thinly slice the onions and cook them in 1 tbsp olive oil or butter on low heat along with a sprig of fresh thyme and cumin powder.
• When the onions are softened, about halfway through, add the balsamic vinegar. If you don't have the vinegar, use brown sugar.
• Stir occasionally, and sauté the onions till they are soft and brown. Add salt to taste right at the end. Transfer to a bowl and keep aside.
• Add a tbsp of olive oil and sauté the mushrooms in the same pan, until they are softened and cooked.
• In a separate bowl, whisk together the eggs, cream, fresh / dried thyme, salt, and pepper.You can use any seasoning you prefer.
• Spread the caramelized onions on the pie crust.
• Top this with the sauteed mushrooms ( save 5-6 for the top)and some green onion.
• Sprinkle the grated cheese and pour over the egg cream mixture. Top with more grated cheese and the remaining mushrooms.
• Bake this at 180C for 40-45 minutes until the center is set and the quiche, golden.
• Let it rest for a few minutes before slicing and serving. Enjoy!