Quiche Au Chou Romanesco Romanesco And Mushroom Quiche Recipes

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MUSHROOM QUICHE LORRAINE



Mushroom Quiche Lorraine image

Family and friends will delight in this savory quiche from Michelle Fincher of Lyman, South Carolina. Mushrooms and green onions bring fresh flavor, while cheese and bacon lend a touch of decadence.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 45m

Yield 6 servings.

Number Of Ingredients 9

1 unbaked pastry shell (9 inches)
1 cup sliced fresh mushrooms
1/2 cup chopped green onions
2 tablespoons butter
4 large eggs
1-1/4 cups half-and-half cream
1/8 teaspoon pepper
1 cup shredded Swiss cheese
4 bacon strips, cooked and crumbled

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. Remove from the oven; reduce heat to 375°., Meanwhile, in a small skillet, saute mushrooms and onions in butter until tender. In a large bowl, beat the eggs, cream and pepper. Using a slotted spoon, transfer mushrooms and onions to egg mixture. Stir in cheese and bacon. , Pour into crust. Cover edges loosely with foil. Bake for 30-35 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting. Freeze option: Cover and freeze unbaked quiche. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 375°. Place quiche on a baking sheet; cover edge loosely with foil. Bake as directed, increasing time as necessary for a knife inserted in the center to come out clean.

Nutrition Facts : Calories 404 calories, Fat 28g fat (15g saturated fat), Cholesterol 204mg cholesterol, Sodium 378mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 0 fiber), Protein 14g protein.

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

My husband, who *thought* he didn't like quiche, goes back for seconds when I make this one. This was my first try at making quiche and I really liked it. The cayenne pepper really gives it a nice bite. I have to admit I've never made it with the savory because I can't find it in my grocery stores, but I think it tastes good without it. Recipe is from Taste of Home.

Provided by CookingONTheSide

Categories     Savory Pies

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 unbaked deep-dish pastry shells (9 inches and I use a store-bought one for this)
4 cups fresh mushrooms, sliced
1/2 cup onion, diced
1/4 cup sweet red pepper, diced
1 tablespoon butter
1 cup shredded cheddar cheese
2 tablespoons all-purpose flour
1 1/4 cups milk
4 eggs, lightly beaten
1 -2 tablespoon minced fresh savory (or 1-2 t 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 degrees for 8 minutes.
  • Remove foil; bake 5 minutes longer.
  • Cool on wire rack.
  • Reduce heat to 350 degrees.
  • In large skillet, saute the mushrooms, onions and red pepper in butter until mushrooms are tender.
  • Drain and set aside.
  • In a bowl, combine the 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 knife inserted near 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 537.4, Fat 35.7, SaturatedFat 15, Cholesterol 234, Sodium 1139.2, Carbohydrate 33.3, Fiber 2.2, Sugar 3.1, Protein 21.6

QUICHE AU CHOU ROMANESCO (ROMANESCO AND MUSHROOM QUICHE)



Quiche au Chou Romanesco (Romanesco and Mushroom Quiche) image

The nutty flavor of romanesco cauliflower pairs deliciously well with mushrooms and oregano in this unique quiche. Serve with a green salad.

Provided by t2014cécileJ

Categories     Breakfast and Brunch     Eggs     Quiche

Time 1h3m

Yield 8

Number Of Ingredients 14

1 sheet frozen puff pastry, thawed
1 cup Romanesco cauliflower florets
1 ½ tablespoons butter
1 ½ cups sliced fresh mushrooms
1 tablespoon fresh oregano leaves
salt and ground black pepper to taste
2 tablespoons water
3 eggs
½ cup milk
2 tablespoons milk
½ cup heavy whipping cream
2 tablespoons heavy whipping cream
¾ cup shredded Swiss cheese
1 tablespoon shredded Swiss cheese

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Line a 9-inch quiche pan with parchment paper.
  • Press puff pastry into the quiche pan and trim to fit. Prick pastry with a fork and place in the refrigerator.
  • Bring a pot of water to a boil. Add Romanesco florets; cook until crisp-tender, about 3 minutes. Drain.
  • Melt butter in a large skillet over medium heat. Add mushrooms; cook and stir until lightly browned, about 5 minutes. Stir in drained Romanesco florets, oregano, salt, and pepper. Cook until florets are tender, about 5 minutes, adding water if they start to stick.
  • Beat eggs in a large bowl. Whisk in 1/2 cup plus 2 tablespoons milk and 1/2 cup plus 2 tablespoons heavy cream. Stir in mushroom mixture. Pour over pastry in the pan. Sprinkle 3/4 cup plus 1 tablespoon Swiss cheese on top.
  • Bake in the preheated oven until pastry is golden and quiche is set, about 30 minutes.

Nutrition Facts : Calories 333.8 calories, Carbohydrate 16.9 g, Cholesterol 112.6 mg, Fat 25.9 g, Fiber 0.9 g, Protein 9.2 g, SaturatedFat 11.3 g, Sodium 176.5 mg, Sugar 1.9 g

CHORIZO MUSHROOM QUICHE



Chorizo Mushroom Quiche image

This is a fairly low-carb recipe, but it is NOT LOW-FAT. You can change the ingredients to anything you like, just be sure to use the 4 eggs to 1.5 cups of dairy (milk, cream or even 1/2 cup of sour cream works just fine, as long as it totals 1.5 cups!).

Provided by SoberOldie

Categories     Savory Pies

Time 35m

Yield 1 quiche, 6-8 serving(s)

Number Of Ingredients 11

4 eggs
1 1/2 cups cream (or a blend of milk and cream, your choice)
6 mushrooms, sliced
2 green onions, sliced
6 ounces chorizo sausage
3/4 cup cheddar cheese, grated
1 teaspoon oregano
1/2 teaspoon onion powder
1/2 teaspoon cayenne (to taste)
1/4-1/2 teaspoon salt (to taste)
1/4 teaspoon black pepper

Steps:

  • In a medium mixing bowl, stir together eggs, cream (or mixture of milk and cream) and spices, set aside.
  • Saute chopped mushrooms, green onions and chorizo together in a pan until mushrooms and chorizo are no longer raw, about 5 - 7 minutes. You may need a dash of olive oil to prevent sticking.
  • Have ready a buttered baking dish (I used a cast-iron scone pan, see photo). Place chorizo mixture on the bottom, then cheese, then pour egg mixture over top. Sprinkle with paprika, if desired.
  • Bake at 375 degrees for 20-40 minutes, depending on your pan and your oven. CHECK OFTEN as ovens vary. My cast iron scone pan only took 20 minutes!
  • Cook until slightly brown on top and eggs do not jiggle. Let set for 10 minutes. You might sprinkle extra green onions or chili flakes on top, if you like - get creative! Sliced black olives make a nice touch.

Nutrition Facts : Calories 359.1, Fat 30.5, SaturatedFat 15.3, Cholesterol 220.4, Sodium 607.3, Carbohydrate 4.5, Fiber 0.4, Sugar 0.9, Protein 16.9

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Top Asked Questions

What is Romanesco Quiche and what does it taste like?
The mildly sweet and nutty flavor of Romanesco is the perfect pairing for mushrooms, oregano, and Swiss cheese in this quiche. "This is a traditional salad from Naples, known as Insalata di Rinforzo, which is typically served at Christmas time," says recipe creator linacavezza.
How do you cook mushrooms for Quiche?
Wipe the mushrooms with a clean kitchen towel and chop them into thin slices. Pro tip - We cut thin slices so the mushroom cooks down and does not become too bulky in the quiche. Heat oil in a large skillet over medium heat. Saute the onions and garlic for one minute until the onions are translucent.
What goes well with Romanesco cheese?
Impress your guests with this centerpiece-worthy tart that features Romanesco, asparagus, carrots, sugar snap peas, mixed salad greens, watermelon radish, cherry tomatoes, and fresh dill. The mildly sweet and nutty flavor of Romanesco is the perfect pairing for mushrooms, oregano, and Swiss cheese in this quiche.
What is mushroom quiche made of?
This is the BEST mushroom quiche recipe made from scratch using homemade quiche crust. The filling is soft, creamy, flavored with garlic, onions, and cheese. A perfect make-ahead dish for entertaining whether it's breakfast, brunch, lunch, or dinner. Why make this quiche?

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