Avocado And Mushroom Quiche Recipes

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QUICHE WITH MUSHROOMS



Quiche with Mushrooms image

Savory, onion and sweet red pepper perk up the mushroom and cheese flavors in this pretty deep-dish pie...and add a little color, too. Ruth Andrewson of Leavenworth, Washington shared this recipe.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h

Yield 6 servings.

Number Of Ingredients 12

1 unbaked deep-dish pastry shell (9 inches)
4 cups sliced fresh mushrooms
1/2 cup diced onion
1/4 cup diced sweet red pepper
1 tablespoon butter
1 cup shredded cheddar cheese
2 tablespoons all-purpose flour
1-1/4 cups whole milk
4 large eggs, lightly beaten
1 to 2 tablespoons minced fresh savory or 1 to 2 teaspoons dried savory
1 teaspoon salt
1/2 teaspoon cayenne pepper

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.

Nutrition Facts : Calories 319 calories, Fat 20g fat (9g saturated fat), Cholesterol 175mg cholesterol, Sodium 712mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 1g fiber), Protein 13g protein.

PORTABELLA MUSHROOM QUICHE



Portabella Mushroom Quiche image

Posted in response to a request; haven't tried this myself but, being a mushroom lover, it's now on my list!

Provided by Lennie

Categories     Savory Pies

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 16

3 tablespoons butter
1/2 lb portabella mushroom, sliced in 1/2-inch pieces
1 garlic clove, minced
1/4 cup thinly sliced sun-dried tomato (, the kind packed in oil)
1 1/4 cups all-purpose flour
1 pinch salt
3 tablespoons chilled butter
3 tablespoons vegetable shortening
2 -4 tablespoons milk, ice cold (more may be needed)
1 egg white, unbeaten
1 cup whipping cream
4 egg yolks
1 pinch salt
1 pinch cayenne pepper
1 pinch freshly grated nutmeg
2 tablespoons slivered fresh basil

Steps:

  • Saute mushrooms in hot butter until they are crisp and browned, then stir in garlic and stir fry for 2 minutes; stir in the tomatoes and set aside.
  • Now, make pastry: Mix flour and salt in bowl, then cut in butter and shortening with a pastry cutter until crumbly.
  • Add milk, one tablespoon at a time; mix lightly until all is moistened; add more milk if necessary.
  • Gather in a ball and roll out between 2 sheets of wax paper, peel off one sheet, place pastry onto 8 or 9-inch pie plate and peel off 2nd sheet; fit nicely into shell and crimp edges; paint edges with small amount of unbeaten egg white.
  • Or, if you don't want to make pastry, use a prepared crust and paint edges as above.
  • Now make custard: Beat together the whipping cream, egg yolks and spices; stir in basil.
  • Now fill unbaked pie shell with mushroom mix, then pour custard over.
  • Bake in a preheated 375F oven for 40 to 45 minutes, until custard is set and deeply browned.
  • Let set 5 minutes before cutting.

AVOCADO AND MUSHROOM QUICHE



Avocado and Mushroom Quiche image

Mushrooms with a hint of curry, combined with creamy sliced avocado, produce an unusual but interesting dish. You should be able to detect the curry, but it shouldn't be searingly hot, so adjust the amount as necessary. This is a 'crustless' quiche and is served directly from the dish in which it is cooked. I serve it as a first course, or for a light lunch, and my guests always seem to enjoy it. You could also have it on a picnic. Recipe from Beverley Sutherland Smith.

Provided by Daydream

Categories     Lunch/Snacks

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

6 ounces portabella mushrooms
1 1/2 ounces butter
1 -2 teaspoon curry powder, dependent on taste and heat of powder
salt, to season
1 (8 ounce) avocados
3 tablespoons finely chopped green onions (spring)
3 eggs
3/4 cup heavy cream
1/4 teaspoon salt, extra
white pepper
3 tablespoons dry white wine
1 tablespoon tomato ketchup

Steps:

  • Pre-heat oven to 350°F.
  • Butter an 8"-9" diameter china quiche dish or shallow round ovenproof dish.
  • Wipe the mushrooms if necessary and slice thickly.
  • Melt the butter in a skillet and cook mushrooms over high heat, stirring until they have just softened, about a minute.
  • Add curry powder and saute a few seconds longer, seasoning with a pinch of salt.
  • Add the mushrooms to the prepared dish and spread them evenly over the base.
  • Peel the avocado, cut into slices and arrange these over the mushrooms.
  • Scatter the chopped spring onions over the top of the mushrooms and avocado.
  • Place the eggs, cream, salt and pepper, wine and tomato ketchup together in a bowl and beat with a whisk.
  • Pour this mixture over the top of the avocado, then place the dish in the oven.
  • Cook for approximately 25 minutes or until the quiche has lightly set in the middle.
  • Remove from oven and leave to stand for 5 minutes before cutting into wedges.
  • It can also be served cold, but must be eaten the day it is made.

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