Swisscheesemushroomquiche Recipes

RENEE PAJ

Steps:

• Turn oven to 350 degrees F. (If you just baked the pie shells, then turn it down to 350 degrees F, if you baked the pie shells earlier in the day, preheat to 350 degrees F.)
• In a large skillet, heat the 1 TBSP butter. Add in the shallots and saute until they start to become translucent. Add the mushrooms and thyme to skillet. Stir and cook until mushrooms are no longer raw and most of the moisture is absorbed. Sprinkle with 1/2 tsp. kosher salt and add in the sherry. Stir to combine and continue to cook until sherry has absorbed. Take off heat and set aside.
• In large glass measuring bowl or large bowl, whisk together the eggs, milk, flour, 1/2 tsp. kosher salt, ground pepper, and Dijon mustard.
• In small bowl combine the cheeses.
• Begin to assemble the quiches by layering 1/4th of the mushroom mixture into each pie shell. Followed by 1/4 of the cheeses, then 1/4th of the egg mixture and repeat layers until all ingredients are used up.
• Bake quiches on a baking pan in oven for 40 - 45 minutes or until set. Allow to cool at least 10 minutes before serving. Can be served warm or at room temperature. Second quiche can be frozen for later, if desired, by wrapping well in plastic and foil. When ready to reheat, thaw and bake at 350 degrees F for 20 -30 minutes, or until heated through.

QUICHE WITH MUSHROOMS

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.

MUSHROOM & SWISS CHEESE QUICHE

Steps:

• For Pastry: Sift together the flour and salt.
• Using a pastry blender, cut the shortening in until mixture resembles cornmeal.
• Slowly sprinkle ice water over the top, while tossing the mixture up from the bottom of the bowl with a fork.
• Gather the dough into a ball, using only enough water to hold the ball together.
• Wrap ball in waxed paper and refrigerate for 20 minutes.
• Remove from fridge and roll out into a circle which is 2 inches larger than the diameter of the pie pan being used.
• Put dough into pan.
• Place a piece of aluminum foil on the bottom and up the sides of the pie pan.
• Fill with dry beans (this will stop the pastry from puffing up during baking).
• Bake in preheated 450F degree oven, on lowest rack, for 12 minutes.
• Take from oven and remove beans and foil (be careful, they will be hot).
• Meanwhile, prepare filling: Melt butter, add onions and cook for 1 minute.
• Stir in mushrooms, 1 tsp salt and lemon juice.
• Cook, stirring occasionally, until mushrooms are done and all the liquid has evaporated.
• Continue frying the mushrooms in the butter for about 1 minute.
• In a large bowl, beat the eggs and cream together.
• Add the remaining salt, pepper and nutmeg.
• Stir in the mushrooms.
• Pour into prepared pastry shell, sprinkle with swiss cheese and dot with softened butter.
• Bake in preheated 350F degree oven for 35 minutes or until quiche is puffy and browned, and a knife inserted into center comes out clean.
• Let sit for 10 minutes before serving.

MOOSEWOOD SWISS CHEESE AND MUSHROOM QUICHE

Steps:

• Cover bottom of crust with swiss cheese.
• In a frying pan, melt butter and saute onions until soft and translucent.
• Add mushrooms, a dash or two of thyme and salt and pepper to taste and saute for 5 more minutes or until cooked through.
• Spoon veggies over cheese in pie crust.
• In a medium bowl, beat all of the custard ingredients together until thoroughly mixed.
• Pour custard over mushroom layer until pie is full (there might be some left over).
• Sprinkle paprika over the top and cook in a 375* oven for 40-45 minutes.

SWISS CHEESE & MUSHROOM QUICHE

Steps:

• Preheat oven to 375.
• Melt butter in small pan. Add onions & saute over medium heat. When they begin to soften, add mushrooms, salt, pepper & thyme. Saute 5 minutes more and remove from heat.
• Combine eggs, milk, Tabasco, and flour in a blender or food processer.
• Spread cheese over bottom of pie crust, and spread onion/mushroom mixture on top. Pour egg mixture over that and top with tomato slices. Sprinkle with paprika.
• Bake for 35-45 minutes, until solid in center. Test by inserting a knife in the center. If it comes out clean, the quiche is done.

SWISS CHEESE MUSHROOM QUICHE RECIPE

Steps:

• Prepare crust: Cut together flour and butter until uniformly blended. (food processor works well for this) Add about 3 Tbl. cold buttermilk (or water) and blend until mixture holds together. Wrap and chill for 1 hour. Roll out dough and cover pie pan. Cover crust with grated Swiss cheese. Saute onion and mushrooms with butter, salt, pepper and dash of thyme. Cover cheese with mushroom mixture. Make a custard: Beat together eggs, milk, flour, salt and dry mustard. Pour over mushroom layer. Sprinkle with paprika. Bake at 375 degrees 40-45 minutes, or until solid in the center when jiggled. Let set until firm....10 - 15 minutes, before cutting. Variations: Substitute cheddar for Swiss cheese. Use tomato slices to cover cheese and or cooked bacon. Substitute scallions for onion. Add 1 tsp. horseradish.