SPINACH MUSHROOM QUICHE WITH TARRAGON
A yummy veggie quiche with hearty flavor from the mushrooms. Use soy milk, 2%, whole - whatever you prefer.
Provided by ANNEJ4
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 1h35m
Yield 6
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place egg white of 1 egg into a small bowl and whisk with water until foamy. Set the egg yolk aside in a large bowl.
- Fit pie crust into a 9-inch pie dish. Brush egg white mixture over the edges and inside of crust. Poke holes into the inside and up the sides of the crust with a fork.
- Bake crust in the preheated oven until the egg white glaze cooks onto the crust, about 5 minutes.
- Pour any remaining egg white mixture into the large bowl with the yolk; whisk in 2 more eggs and milk until thoroughly combined. Set egg mixture aside.
- Heat canola oil in a large skillet over medium heat; cook and stir mushrooms and onion until the mushroom's liquid has evaporated, 9 to 15 minutes. Season with salt and black pepper.
- Turn off heat and stir spinach into hot mushrooms to wilt. Mix in tarragon, paprika, and cayenne pepper.
- Gently stir mushroom-spinach mixture into eggs and milk. Fold 1 1/4 cup of white Cheddar cheese into the filling.
- Pour mushroom-spinach filling into the prebaked pie crust and arrange slices of zucchini in a decorative pattern on top of the filling. Top with 1/4 cup white Cheddar cheese in an even layer.
- Place the quiche onto a baking sheet and bake in the oven until top is lightly browned and a knife inserted into the middle of the quiche comes out clean, 35 to 40 minutes.
- Allow quiche to cool on the hot baking sheet for 5 minutes before removing to finish cooling on a wire rack until serving temperature, 10 to 15 more minutes.
Nutrition Facts : Calories 386.8 calories, Carbohydrate 20.5 g, Cholesterol 125.9 mg, Fat 27.6 g, Fiber 2.6 g, Protein 15.8 g, SaturatedFat 10.1 g, Sodium 506.7 mg, Sugar 3.8 g
SPINACH MUSHROOM QUICHE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h40m
Yield 6 to 8 servings
Number Of Ingredients 10
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.
TRANSFORMED SPINACH MUSHROOM QUICHE
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
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
RICOTTA-SPINACH-MUSHROOM QUICHE
This is really nice for a healthy, meatless meal. Use whatever crust you'd like....homemade or store-bought. I usually serve a salad or soup with this quiche.
Provided by Hey Jude
Categories Lunch/Snacks
Time 45m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 400°.
- Mix spinach, mushrooms and green onions in a bowl; line a quiche or tart pan with pastry, pressing and trimming to fit; spoon vegetable mixture into pastry shell, pressing lightly to flatten evenly into crust.
- Combine ricotta, milk and eggs; stir in nutmeg, tarragon, rosemary and pepper to taste; pour over spinach mixture.
- Bake quiche until it is lightly browned and set, 30-40 minutes; a knife inserted into the center of the custard should come out clean.
- Cool at least 5 minutes before cutting into wedges to serve warm or chilled.
Nutrition Facts : Calories 245.9, Fat 14.6, SaturatedFat 5.6, Cholesterol 89.4, Sodium 245.2, Carbohydrate 16.4, Fiber 0.7, Sugar 2.2, Protein 12.4
SPINACH MUSHROOM QUICHE
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
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
MINI MUSHROOM & SPINACH QUICHE RECIPE BY TASTY
Here's what you need: large eggs, oil, fresh mushroom, spinach, white onion, garlic, milk, dijon mustard, salt, black pepper, shredded gruyère cheese
Provided by Torre Lee
Yield 12 servings
Number Of Ingredients 11
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.
Nutrition Facts : Calories 161 calories, Carbohydrate 3 grams, Fat 11 grams, Fiber 0 grams, Protein 11 grams, Sugar 2 grams
SPINACH AND MUSHROOM QUICHE WITH BUTTERY CRUST FROM SCRATCH
This recipe combines instructions for a buttery crust (adapted from New York Times Cooking) with a classic vegetable quiche recipe. The Gruyere cheese provides such a rich flavor that I don't recommend substituting with anything else.
Provided by Late Night Gourmet
Categories Spinach
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 462.5, Fat 35.3, SaturatedFat 20.5, Cholesterol 216.1, Sodium 620.1, Carbohydrate 19.5, Fiber 1.6, Sugar 1.1, Protein 17.2
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