Spinach Mushroom Quiche Recipes

SPINACH AND MUSHROOM QUICHE

Steps:

• Preheat oven to 450 degrees F. Prepare Pastry for Single-Crust Pie. On a lightly floured surface, roll pastry into a circle about 12 inches in diameter. Line a 9-inch foil pie pan with pastry. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired. Do not prick pastry. Line the pastry shell with a double thickness of heavy foil. Bake for 8 minutes; remove foil. Bake for 6 to 8 minutes more or until pastry is golden. Remove from oven. Reduce oven temperature to 325 degrees F. (Pie shell should still be hot when filling is added; do not partially bake pastry shell ahead of time.)
• Meanwhile, in a very large skillet, cook mushrooms and onion in hot oil until tender, stirring occasionally. Stir in spinach; set aside.
• In a bowl, stir together eggs, half-and-half, salt, and nutmeg. Stir in the spinach mixture. In another bowl, combine shredded cheese and flour; add to egg mixture. Mix well.
• Pour egg mixture into the hot, baked pastry shell. Bake in the 325 degree F oven for 50 to 55 minutes or until a knife inserted near the center comes out clean. If necessary, cover edge of crust with foil to prevent overbrowning. Cool completely on a wire rack. Cover and chill within 2 hours.

CRUSTLESS SPINACH QUICHE

Steps:

• In a large skillet, saute onion and mushrooms in oil until tender. Add spinach and ham; cook and stir until the excess moisture is evaporated. Cool slightly. Beat eggs; add cheese and mix well. Stir in spinach mixture and pepper; blend well. Spread evenly into a greased 9-in. pie plate or quiche dish. Bake at 350° for 40-45 minutes or until a knife inserted in center comes out clean.

SPINACH MUSHROOM QUICHE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Melt margarine in a skillet over medium heat and cook mushrooms, spinach and onions for 5 minutes or until tender, stir continuously. Remove the skillet from heat.
• In a 9 inch round pan or pie plate coated with non-stick cooking spray arrange crescent roll triangles in a circle, with narrow tips hung over the rim of the pie plate about 2 inches. Press dough onto the bottom and side of the pie plate to fill in any gaps.
• In a medium bowl stir together the soup mix, half and half cream and eggs. Stir the cheese and cooked vegetables into the egg mixture until blended. Pour into the prepared crust. Fold the points of dough that are hanging over the edge back in over the filling.
• Bake the quiche for 30 minutes in the preheated oven, or until a knife inserted into the center comes out clean.

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.

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, ONION, AND MUSHROOM QUICHE

Steps:

• Preheat oven to 425.
• Place your pie dough into a 9" pie plate and prick the bottom and sides with a fork.
• Pre-bake the pie dough for 12 minutes; remove and set aside and reduce the oven temperature to 350.
• Put the butter and olive oil in a large skillet over medium heat and warm until the butter is melted. Add onion and cook until wilted and opaque, about 5 minutes. Add the mushrooms and continue to saute until they are golden in color, about 8-10 minutes.
• Add the garlic and cook for one minute.
• Add the spinach and saute briefly until just wilted. Allow mixture to cool for about 10 minutes; drain off any water.
• While waiting for the skillet ingredients to cool, whisk together the eggs, heavy cream, salt and pepper; stir in the cheese.
• Combine the vegetable mixture with the egg mixture and pour into the pre-baked crust. Place onto a rimmed cookie sheet and bake for 45-50 minutes or until set. Lightly wrap foil around crust if it starts to get too dark. (I love these crust protectors too!)
• Slice and serve!

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 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.

SPINACH AND MUSHROOM QUICHE (VEGETABLE QUICHE) RECIPE

Steps:

• Prepare your pie crust per instructions and place into a 10 inch pie plate. I like to sprinkle sesame seeds in the bottom of the plate before adding the crust to help keep it from sticking. DO NOT BAKE. Cover and refrigerate the prepared crust until ready to make the quiche.
• Preheat oven to 350 degrees F and place rack to the third position. Slice onions and garlic. Chop the thyme. Grate the cheese.
• Heat a medium-large sized frying pan over medium heat until hot. Add butter and mushrooms, stirring until coated. Let cook for 3-4 minutes or until browned on one side. Stir mushrooms and let cook another 2 minutes. Add onions and garlic and saute until the onions soften. Add the spinach and wilt, letting as much of its liquid to cook out. Stir in the thyme.
• While the mushrooms are cooking, combine the ingredients for the custard and blend thoroughly with a hand mixer.
• Alternating and spreading the ingredients as evenly as possible, add 1/3 of the cheese into the pie crust followed by 1/2 of the vegetables. Add another layer of cheese and more vegetables (reserving a little for the top if you wish), followed by the last layer of cheese. Gently pour the custard over the cheese and vegetables.
• Bake on the lower rack for 20 minutes, then move the quiche to the middle rack for 10-20 minutes more or until the top of the quiche is browned and the middle is cooked through. Remove to a cooling rack to cool.
• Serve warm or at room temperature. Serves 8.

SPINACH MUSHROOM AND FETA QUICHE

Steps:

• Preheat the oven to 350 degrees. Spray a 9 inch pie dish with cooking spray, set aside
• In a large skillet, heat the olive oil, add the garlic and mushrooms
• Sauté the mushrooms and garlic until the mushrooms are soft and all of the moisture has evaporated away, about 5 minutes
• Add in the spinach and stir until wilted, about 2 minutes. Remove from the heat and set aside
• In a medium bowl, whisk together eggs, milk, salt, pepper and Parmesan
• Pour the vegetables into the pie dish add crumbled feta, add the egg mixture over the vegetables and feta and top with the shredded mozzarella
• Bake for 40-45 minutes or until the edges start to pull away from the side of the dish and the top is golden brown
• Cut into 4 or 6 slices
• Serve

SPINACH MUSHROOM QUICHE

Steps:

• Heat 1 Tbsp Olive Oil in large frying pan.
• Add diced onions and saute until translucent, about 5 minutes.
• Add sliced mushrooms to the pan, and continue to saute with onions, for about another 10 minutes, or until soft.
• Remove onion and mushroom mixture, pour into colander and drain the liquid. Pour onion and mushroom mixture into a separate bowl.
• In the interim, place fresh spinach in frying pan and saute until it wilts.
• Remove spinach to colander and drain, making sure to remove as much liquid as possible.
• Add cooked spinach to onion and mushroom mixture in bowl.
• Add Mayonnaise, Almond Milk, Flour, Black Pepper, and Shredded Swiss Cheese to bowl, and mix well.
• Grease round dish. Pour mixture into dish, and bake on 350° for 45-55 minutes, or until done to your liking.

MUSHROOM SPINACH QUICHE

Steps:

• Blind bake the pie crust per package instructions. Remove from the oven and transfer to a wire rack to cool while making the filling.
• Adjust oven temperature to 350 degrees F.
• Meanwhile, heat the oil in a large nonstick pan over medium-high heat. Add shallots, and cook, stirring, until translucent but not brown.
• Add mushrooms, and season with salt and pepper. Cook, stirring frequently until mushrooms release their liquid and then liquid evaporates and mushrooms are dark golden brown, about 10 minutes.
• Grate the garlic into the mushrooms and cook for one minute more.
• Add spinach and cook until wilted but still bright and vibrant green.
• Place pie pan on a baking sheet - this will catch any runoff there may be during baking.
• Sprinkle half of the cheese evenly over the bottom of the crust.
• Spread mushrooms, shallots and spinach over the cheese and top with remaining cheese.
• In a medium bowl, whisk together milk, cream, and eggs. Season with nutmeg, salt, and pepper, to taste.
• Pour over cheese and mushroom spinach mixture.
• Transfer the quiche to the oven; bake until just set in the center, 30 to 35 minutes.
• Cool on a wire rack for about 10 minutes before slicing.

SPINACH & MUSHROOM QUICHE

Steps:

• Preheat oven to 375 degrees
• Place a large skillet over medium heat and pour the olive oil into the pan
• After the oil is slightly hot, add the onions and carmelize them
• Then, add the mushrooms and saute for about 5 minutes
• Add the cream cheese and allow it to melt, stirring occasionaly
• Remove skillet from heat
• Add the heavy whipping cream, shredded cheese, spinach, and eggs
• Pour into an 8 x 8 baking dish
• Bake for approx. 40-45 minutes until the middle doesn't jiggle.

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.

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.