Quiche With Mushrooms And Spinach Recipes

SPINACH MUSHROOM QUICHE

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.

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.

THE BEST SPINACH MUSHROOM QUICHE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large dutch oven or pot, melt butter over medium heat. Saute garlic and onion in butter until lightly transparent. Add the mushrooms, and saute until they are fragrant. Add the spinach, and saute until it reduces down (about 4 minutes). Remove and reserve most of the liquid from the pan. Stir in all the italian cheese and all but 1/2 cup of the cheddar. Season with salt and pepper (make sure to taste at this point, as this is the only time you will be able to adjust the salt and pepper). Spoon mixture into pie crust.
• In a medium bowl, whisk together eggs and milk. Pour into the pastry shell, allowing egg mixture to thoroughly combine with spinach mixture. Add in the set aside liquid if it seems too dry, and mix thouroghly.
• Bake in preheated oven for 15 minutes. Sprinkle top with remaining Cheddar cheese, and bake an additional 35 to 40 minutes, until set in center. Allow to stand 10 minutes before serving.

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.

CREAMY MUSHROOM AND SPINACH QUICHE

Steps:

• Heat oven to 350°F.
• Spray 9-inch tart pan or pie plate with cooking spray; line with pie crust as directed on package. Pierce bottom and side of crust in several places with fork. Bake 15 min.; cool.
• Meanwhile, heat dressing in large skillet on medium-high heat. Add mushrooms; cook and stir 10 min. or until mushrooms are tender and until no liquid remains. Remove from heat; stir in spinach.
• Spoon spinach mixture into crust; top with cream cheese. Whisk eggs, milk and pepper until blended; pour over ingredients in crust.
• Bake 40 min. or until knife inserted in center comes out clean. Let stand 10 min. before cutting to serve.

SPINACH AND MUSHROOM QUICHE WITH BUTTERY CRUST FROM SCRATCH

Steps:

• Place flour in food processor. If using unsalted butter, add 1/4 teaspoon of kosher salt and blend together. Cut butter in 1/4 inch chunks and pulse in food processor a few times. Add water one tablespoon at a time and pulse until the mixture starts to come together. NOTE: this won't come together the same way as dough in a mixer will; it will have to be combined by hand in the next step.
• Turn out contents of food processor on a lightly floured surface. Combine the wet and dry components until a dough is formed. Knead to ensure that all the dry parts are absorbed. Roll into a ball, then flatten out. Wrap in plastic wrap and place in refrigerator to rest for at least 15 minutes.
• While the dough is resting, clean out food processor, then combine half-and-half with beaten eggs, salt, and pepper. Blend thoroughly. Chop spinach, slice mushrooms, and grate cheese and set aside for later.
• Preheat oven to 375 degrees F.
• Remove dough from refrigerator and place on lightly floured wax paper or a Silpat. Roll the dough out using a rolling pin until it's larger than the diameter of the pie pan you're using.
• Lift sheet of wax paper or Silpat with the dough, and flip over on top of pie pan. If using a ceramic pan with a ridge on it, make sure the dough is stretched out to cover the ridge. Flatten out dough to make sure there are no air pockets. Try to make the dough as even in thickness as possible.
• Layer spianch, mushrooms, and cheese on the bottom of the pie crust. Pour egg mixture into the crust evenly, making sure to push any cheese down below the surface. If using a ceramic pan with a ridge on it, wrap with aluminum foil or use crust protectors to avoid burining.
• Bake for 45 minutes or until the egg is set. Cut into 8 even slices.

SPINACH, BACON AND MUSHROOM QUICHE

Steps:

• Preheat oven to 375°F.
• Sprinkle bottom of pastry-lined quiche/tart pan or pie plate with 1 tbsp dry breadcrumbs (this will absorb any excess moisture).
• Place bacon in a large skillet; cook over medium high heat until evenly brown; remove with slotted spoon and drain on paper toweling; set aside.
• With 2 tbsp of the bacon fat, sauté onion and mushrooms until all the liquid released by the mushrooms has evaporated; add spinach and cook 1-2 minutes, just until spinach wilts; add reserved bacon, coriander and nutmeg and season lightly (remember there will be salt in the cheese); place in pastry and top with 1 1/2 cups cheddar cheese.
• Beat together cream cheese, eggs and milk; season to taste; carefully pour over quiche and gently shake quiche to distribute custard.
• Bake in preheated oven for 40-50 minutes, or until quiche is golden-brown, sprinkling with 1/2 cup of cheese 10 minutes before quiche is done (put the quiche directly on the oven floor for the last 10-15 minutes of baking to crisp up the crust); cool for 10-15 minutes before serving.

MINI MUSHROOM & SPINACH QUICHE RECIPE BY TASTY

Steps:

• Prepare muffin tins with cooking spray and preheat the oven 350°F.
• Heat oil in a large skillet on medium high heat.
• Stir and cook mushrooms until softened, then add onion and garlic to this. Once combined and onions are cooked through, add spinach and cook for another 3 minutes.
• Remove from heat and set vegetable medley aside.
• In a separate large bowl at room temperature, whisk in eggs, milk, Dijon mustard, and salt and pepper. To this, stir in cheese and mushroom mixture.
• Take a ladle and fill each sprayed muffin cup with prepared mixture.
• Place in the oven and bake for 30 to 40 minutes or until cooked through (toothpick inserted comes out clean).
• Serve warm and enjoy.

SPINACH MUSHROOM CHEESY QUICHE

Steps:

• Heat olive oil in a saute pan, toss spinach until it cooks down.
• Combine fresh garlic, onions, milk, eggs & grated cheese.
• Mix parmesan and garlic powder together (do not combine with other ingredients).
• Spread spinach out in the pie crust.
• Pour egg mixture into crust.
• Arrange mushrooms and feta over the top
• Sprinkle with parmesan/garlic mixture.
• Bake for one hour at 350.

MUSHROOM AND SPINACH QUICHE WITH POTATO CRUST

Steps:

• Preheat oven to 400 degrees.
• Lightly grease a 9-inch glass or ceramic pie dish with 1/4 teaspoon oil. Toss potatoes with 1 teaspoon oil and 1/8 teaspoon each salt and pepper. Press into an even layer in pie dish, up the sides like a crust. Bake until golden brown at the edges and dry, about 20 minutes. Let cool.
• Lower the oven to 325 degrees. Heat 1 teaspoon oil in a large skillet, preferably nonstick, over medium heat. Add onion and cook until softened and golden, about 5 minutes. Add remaining teaspoon oil and mushrooms and cook, stirring, until mushrooms release their liquid and most of the liquid evaporates, about 8 minutes. Add spinach and 1/4 teaspoon each salt and pepper, and cook, stirring, just until spinach wilts, about 30 seconds. Let cool slightly.
• Whisk together eggs, milk and remaining 1/8 teaspoon salt and pepper. Spread the mushroom mixture in an even layer in the pie dish, and top with an even layer of the cheese. Carefully pour in egg mixture. Bake until firm around the edges but still wobbly in the center, about 20 minutes. Let cool, and serve warm or at room temperature.

SPLENDID SPINACH AND MUSHROOM QUICHE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a pie plate with prepared pie pastry.
• Spray a large skillet with cooking spray and heat over medium heat. Cook and stir onion and garlic in hot skillet until onion is tender, 4 to 6 minutes.
• Stir mushrooms into onion mixture; cook and stir until mushrooms reduce in size and soften, 5 to 10 minutes. Add spinach to vegetable mixture; cook and stir until spinach wilts, 2 to 4 minutes. Remove from heat.
• Beat milk, eggs, Cajun seasoning, and salt together in a bowl.
• Spread vegetable mixture out into prepared pie plate; sprinkle Mexican cheese blend over vegetable mixture. Pour egg mixture over cheese and sprinkle feta cheese over the top.
• Bake in the preheated oven until quiche is set, 30 to 40 minutes.

SPINACH AND MUSHROOM QUICHE WITH SHIITAKE MUSHROOMS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Fit pie crust into a 9-inch pie dish.
• Melt butter in a large skillet over medium heat; cook and stir green onions and garlic until green onions are softened, about 5 minutes. Cook and stir turkey bacon in the green onion mixture until fragrant.
• Stir spinach, shiitake mushrooms, and broccoli into green onion mixture; cook and stir vegetables until softened, 5 to 7 minutes. Mix in 1/4 cup Cheddar cheese.
• Spoon vegetable mixture into the pie crust.
• Beat eggs, milk, sea salt, and black pepper together in a bowl; pour egg mixture gently over vegetable filling, slightly stirring eggs into the filling to combine.
• Bake in the preheated oven for 15 minutes; sprinkle 1/2 cup Cheddar cheese over the top of the quiche and bake 10 additional minutes. Cover quiche with aluminum foil and bake until quiche has set and a toothpick inserted into the quiche comes out clean, about 10 more minutes.
• Allow quiche to cool for 5 minutes before serving.

SIMPLE CRUSTLESS SPINACH AND MUSHROOM QUICHE

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.

BELLE AND CHRON'S SPINACH AND MUSHROOM QUICHE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• In a large bowl, whip together eggs, cream, nutmeg, salt, and pepper. Stir in bacon, spinach, mushrooms, onions, 3/4 cup Swiss cheese, and 3/4 cup Cheddar cheese. Transfer to the pie crust. Top with remaining cheese.
• Bake uncovered in the preheated oven 35 minutes, or until bubbly and lightly browned.