Spinach And Mushroom Quiche With Shiitake Mushrooms Recipes

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SPINACH AND MUSHROOM QUICHE WITH SHIITAKE MUSHROOMS



Spinach and Mushroom Quiche with Shiitake Mushrooms image

After trying multiple spinach recipes throughout the years, this one is my conglomeration with personal taste additions. Savory and delicious using primarily fresh ingredients. A new family favorite. Shiitake mushrooms can be substituted for other varieties. Broccoli can be omitted per personal taste.

Provided by EATMORCHIKIN

Categories     Breakfast and Brunch     Eggs     Quiche

Time 1h

Yield 6

Number Of Ingredients 14

1 prepared 9-inch single pie crust
¼ cup butter
1 bunch green onions, chopped
3 cloves garlic, chopped
1 slice turkey bacon, cut into 1/2-inch pieces
1 (9 ounce) bag fresh spinach
1 (3.5 ounce) package shiitake mushrooms, sliced
½ cup chopped broccoli florets
¼ cup shredded sharp Cheddar cheese
4 eggs, beaten
¾ cup milk
½ teaspoon sea salt
½ teaspoon black pepper
½ cup shredded sharp Cheddar cheese

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.

Nutrition Facts : Calories 380.6 calories, Carbohydrate 21.9 g, Cholesterol 164 mg, Fat 27.2 g, Fiber 3.5 g, Protein 13.7 g, SaturatedFat 12.1 g, Sodium 574.5 mg, Sugar 3.2 g

SPINACH & MUSHROOM QUICHE



Spinach & Mushroom Quiche image

This healthy vegetarian quiche recipe is as simple as it gets. It's a quiche without the fussy crust! It's filled with sweet wild mushrooms and savory Gruyère cheese. Enjoy it for breakfast or brunch, or serve it with a light salad for lunch.

Provided by Julia Levy

Categories     Healthy Vegetarian Mushroom Recipes

Time 1h5m

Number Of Ingredients 13

2 tablespoons extra-virgin olive oil
8 ounces sliced fresh mixed wild mushrooms such as cremini, shiitake, button and/or oyster mushrooms
1 ½ cups thinly sliced sweet onion
1 tablespoon thinly sliced garlic
5 ounces fresh baby spinach (about 8 cups), coarsely chopped
6 large eggs
¼ cup whole milk
¼ cup half-and-half
1 tablespoon Dijon mustard
1 tablespoon fresh thyme leaves, plus more for garnish
¼ teaspoon salt
¼ teaspoon ground pepper
1 ½ cups shredded Gruyère cheese

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.

Nutrition Facts : Calories 276.6 calories, Carbohydrate 6.8 g, Cholesterol 220.2 mg, Fat 20 g, Fiber 1.5 g, Protein 17.1 g, SaturatedFat 8.2 g, Sodium 442.5 mg, Sugar 3.2 g

SPINACH MUSHROOM QUICHE



Spinach Mushroom Quiche image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h40m

Yield 6 to 8 servings

Number Of Ingredients 10

2 tablespoons olive oil
8 ounces sliced button mushrooms
2 cloves garlic, minced
2 teaspoons chopped fresh thyme
Kosher salt and freshly ground black pepper
1 store-bought pie crust
One 10-ounce box frozen chopped spinach, thawed, drained and pressed to remove any water
6 ounces Gruyere, grated
1 1/2 cups half-and-half
8 large eggs

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.

SPINACH MUSHROOM CHEESY QUICHE



Spinach Mushroom Cheesy Quiche image

Make and share this Spinach Mushroom Cheesy Quiche recipe from Food.com.

Provided by JuliaTN

Categories     Savory Pies

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 prepared pie crust
4 eggs
1 teaspoon garlic powder
4 finely minced garlic cloves
1/2 small onion, finely minced
1/3 cup crumbled feta cheese
3 cups fresh spinach
1 cup grated cheddar cheese
1 cup fresh sliced mushrooms
1/2 cup milk
1/4 cup shredded parmesan cheese
1/2 tablespoon olive oil

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.

Nutrition Facts : Calories 526.7, Fat 36.5, SaturatedFat 15.2, Cholesterol 236.6, Sodium 750.1, Carbohydrate 27.2, Fiber 2.6, Sugar 1.8, Protein 22.9

THE BEST SPINACH MUSHROOM QUICHE



The Best Spinach Mushroom Quiche image

Made this for Easter, and EVERYONE said it was the best quiche they had ever had. Got it off of allrecipes, and tweaked it. I use the no roll pie crust from this web site, leave it unbaked, and add the ingredients.

Provided by nickie409

Categories     Savory Pies

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 12

1/2 cup butter
3 garlic cloves, chopped
1 small onion, chopped
10 ounces chopped fresh spinach (can use frozen, thawed & drained)
3 1/2 ounces mushrooms, roughly chopped
3 ounces shredded Italian cheese blend (parmesan, ramano, mozzerella)
1 (8 ounce) package shredded cheddar cheese
salt and pepper
2 whole eggs
2 egg whites
1 cup milk
salt and pepper

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.

Nutrition Facts : Calories 213.7, Fat 18.7, SaturatedFat 11.2, Cholesterol 108.4, Sodium 239.6, Carbohydrate 6.1, Fiber 1.5, Sugar 1.2, Protein 7

TRANSFORMED SPINACH MUSHROOM QUICHE



Transformed Spinach Mushroom Quiche image

This moist vegetarian quiche is perfect for every meal. The quiche was originally a quiche Lorraine, but has since been transformed. Feel free to add sausage if you choose. I usually make 2 large pies or several small ones all at one time, freezing whatever is left over.

Provided by EMBRYOCONCEPTS

Categories     Breakfast and Brunch     Eggs     Quiche

Time 1h30m

Yield 6

Number Of Ingredients 13

1 prepared 9-inch single pie crust
4 eggs
¾ cup milk
1 tablespoon chopped fresh parsley
1 teaspoon minced garlic
½ teaspoon salt
½ teaspoon ground black pepper
⅛ teaspoon ground nutmeg
½ (10 ounce) bag fresh spinach
1 (8 ounce) package sliced fresh mushrooms
½ yellow onion, sliced
½ (4 ounce) container crumbled feta cheese
½ (8 ounce) package shredded Swiss cheese, divided

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.

Nutrition Facts : Calories 334.2 calories, Carbohydrate 21 g, Cholesterol 152.2 mg, Fat 21.4 g, Fiber 2.4 g, Protein 15.6 g, SaturatedFat 8.7 g, Sodium 572.1 mg, Sugar 3.9 g

SAUTEED SPINACH AND SHIITAKES



Sauteed Spinach and Shiitakes image

This is a very healthy saute of spinach and shiitake mushrooms, which are high in copper, an under-appreciated nutrient.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 20m

Number Of Ingredients 5

2 tablespoons olive oil
8 ounces shiitake mushrooms, stems discarded, caps thinly sliced
Coarse salt and ground pepper
10 ounces baby spinach (7 cups)
1 to 2 teaspoons white-wine vinegar

Steps:

  • In a large skillet, heat 1 tablespoon oil over medium. Add mushrooms; season with salt and pepper. Cook, stirring occasionally, until browned, 8 to 10 minutes. Transfer to a plate (reserve skillet).
  • Heat remaining tablespoon oil in skillet. Add as much spinach as will fit; season with salt and pepper. Toss spinach, adding more to skillet as room becomes available. Cook until tender, about 2 minutes. Remove from heat, drain off any excess liquid, and stir in vinegar. Top spinach with mushrooms.

SPINACH MUSHROOM QUICHE



Spinach Mushroom Quiche image

Bisquick® Gluten Free mix crust topped with spinach and mushroom mixture for a tasty breakfast - perfect if you love French cuisine.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 1h40m

Yield 8

Number Of Ingredients 12

1 cup Bisquick™ Gluten Free mix
1/3 cup plus 1 tablespoon shortening
3 to 4 tablespoons cold water
1 tablespoon butter
1 small onion, chopped (1/3 cup)
1 1/2 cups sliced fresh mushrooms (about 4 oz)
4 eggs
1 cup milk
1/8 teaspoon ground red pepper (cayenne)
3/4 cup coarsely chopped fresh spinach
1/4 cup chopped red bell pepper
1 cup gluten-free shredded Italian cheese blend (4 oz)

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.

Nutrition Facts : Calories 260, Carbohydrate 16 g, Cholesterol 120 mg, Fat 2, Fiber 0 g, Protein 9 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 4 g, TransFat 2 g

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