Creamy Mushroom And Spinach Quiche Recipes

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, 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!

MUSHROOM & BABY SPINACH TART

Steps:

• Heat oven to 190C/fan 170C/gas 5. Roll out the pastry on a lightly floured surface and use it to line a deep 22cm flan tin. Let the edges overhang, don't trim them yet. Chill in the fridge or freezer for at least 15 mins.
• Line the tart case with baking parchment and fill it with baking beans. Place on a baking tray, then bake for 15-20 mins. Remove the beans and parchment, then return to the oven for another 5 mins to cook the base. Remove, then reduce oven temperature to 160C/fan 140C/gas 3.
• Heat the oil in a large frying pan, then cook the mushrooms for 1 min. Add the spinach, then cook for 3 mins more or until wilted down. Combine the eggs with the milk and cream in a jug and season well. Build up the tart by sprinkling the cheese onto the base, then scatter over the vegetables and pour over the cream and egg mix. Sprinkle the thyme over the top, then bake for 40-45 mins or until set. Remove from the oven and allow to cool. Trim the pastry edges and serve in slices with the salads, below.

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.

SPINACH AND MUSHROOM QUICHE

Steps:

• Preheat the oven to 390°F (200°C). Dice the butter and mix quickly with the flour, the salt and the water until the ingredients stick together and form a firm dough.
• Roll a large disk and line a spring form with the crust, about 10 ½ -inch (26-27 cm) in diameter. Prick the bottom of the crust with a fork and set aside.
• Mel the butter in a large sauté pan placed under medium heat. Throw in mushrooms and sauté for a few minutes, until tender. Add spinach and stir quickly, until wilted. Finally add minced garlic and sauté for 30 more seconds. Season with salt and pepper, then turn off the heat and set aside.
• In a medium size bowl, mix the eggs with heavy liquid cream and milk. Add ⅔ (two thirds) of the shredded cheese, then season with salt and pepper.
• Spread the spinach and mushroom filling over the prepared pie crust (making sure you leave any remaining cooking water behind), then pour in the filling all over, and add the remaining shredded cheese on top.
• Bake for about 35-40 minutes or until cooked through and slightly golden on top and on the edges of the pie crust. Enjoy warm or lukewarm with a side of mixed greens.

SELF-CRUSTING MUSHROOM AND SPINACH QUICHE

Steps:

• Cook the chopped onion and garlic in butter until tender. Cool.
• Stir in the eggs, salt and milk, and beat with fork until mixed.
• Pour this into a large bowl containing the flower, and stir with the fork until combined.
• Add the potatoes (cut in 1 cm cubes), the mushroom and spinach and the cheese.
• Pour into a prepared 20-23cm oven proof dish.
• Bake at 220 degrees C for 20-30 mins until lightly browned and set in the centre.

EASY MUSHROOM AND SPINACH QUICHE

Steps:

• Put the oven on to 180 C, 375 F, Gas 5
• Grease your flan dish & make sure you grease up the sides too.
• Roll out the pastry into the shape of your flan dish. Make sure there is enough to reach up the sides of your dish. Use a fork and prick holes all over the pastry.
• Place a piece of parchment paper in the bottom of the pan, (so it is on top of the pastry), and weigh it down with some dried pasta or rice, then place in the oven for 30 minutes so it is 3/4 cooked.
• Take the pastry out of the oven and remove the weights and parchment, then brush the base with some beaten egg white, return to the oven for 5 minutes, then take out. (The egg white will form a seal on the base to stop it from going soggy).
• Make up the custard mix by beating eggs & milk together. Add salt & pepper.
• Grate the cheese, slice tomatoes and fry off mushrooms until they are golden brown and most of the water has come out from them. Drain on some kitchen paper. Wash and pat dry the spinach leaves.
• Arrange all your ingredients in the pastry case, I do it in layers, adding mushrooms first, then a sprinkling of cheese, then the spinach leaves, finishing with a layer of mushrooms and then tomatoes. Add the remaining cheese to the egg mixture.
• Pour the custard mix over the top, making sure it is distributed. You may have to push down some of the filling gently to get the custard to cover it.
• Carefully place the quiche in the oven and bake for 45-50 minutes, 180 C, 375 F, Gas 5 or until the filling has set and golden brown on top, or longer if you prefer a darker brown on the cheese.

SPINACH MUSHROOM QUICHE

Steps:

• Preheat oven to 375 degrees. Bake crust according to directions. Set aside to cool.
• Melt butter in a large skillet over medium-high heat. Add onions, and cook, stirring until translucent but not brown. Add mushrooms and cook, stirring often until mushrooms release their liquid, and the liquid evaporates. The mushrooms should be a dark golden brown, about 8-10 minutes. Stir in the spinach, and cook for about a minute until the spinach wilts.
• In a medium mixing bowl, whisk together milk, cream, eggs, and egg yolk. Season with salt and pepper to taste.
• In the pie crust, sprinkle half of the cheese evenly over the bottom of the crust. Sprinkle with vegetable mixture, and then top with the remaining cheese. Pour the egg mixture over the cheese.
• Transfer to oven. Bake until just set in the center, about 30-35 minutes. 40-50 for deep dish. Cool on a wire rack for about 10 minutes before slicing.

MUSHROOM, SPINACH AND SWISS CHEESE QUICHE

Steps:

• Preheat the oven to 350° F.
• In a large saute' pan, heat the butter over medium heat until melted. Add the onion and saute' until tender, about 6 minutes. Add the mushrooms and saute' until they have given up their liquid and it has most evaporated, 5 to 6 minutes. Add the spinach and saute' until wilted, 1-2 minutes. Remove from the heat and set aside.
• In a large bowl, whisk together the eggs, cream, garlic powder, salt and pepper. Stir in the spinach/mushroom mixture and the Swiss cheese. Pour the mixture into an unbaked pie shell.
• Bake until the quiche is lightly golden and set in the center when the pan is gently pushed, about 45 minutes. If the crust is browning too quickly, cover it with foil to prevent burning.
• Remove from the oven and let stand 5-10 minutes before serving. Cut into 6-8 slices and serve warm or at room temperature.
• The quiche is best served the day it is made. Tightly wrap leftovers with plastic wrap and store in the refrigerator for up to 2 days.

CREAMY MUSHROOM AND SPINACH QUICHE

Steps:

• Heat oven to 350°F.
• Spray 9-inch tart pan or pie plate with cooking spray; line with pie crust as directed on package. Pierce bottom and side of crust in several places with fork. Bake 15 min.; cool.
• Meanwhile, heat dressing in large skillet on medium-high heat. Add mushrooms; cook and stir 10 min. or until mushrooms are tender and until no liquid remains. Remove from heat; stir in spinach.
• Spoon spinach mixture into crust; top with cream cheese. Whisk eggs, milk and pepper until blended; pour over ingredients in crust.
• Bake 40 min. or until knife inserted in center comes out clean. Let stand 10 min. before cutting to serve.

SIMPLE CRUSTLESS SPINACH AND MUSHROOM QUICHE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Grease a 10-inch pie dish.
• Melt butter in a skillet over medium heat; cook and stir sliced mushrooms until tender, about 5 minutes. Drain excess liquid, if necessary; set mushrooms aside.
• Place sour cream, eggs, Parmesan cheese, flour, cream, onion powder, garlic powder, salt, and hot pepper sauce in a blender; blend until smooth, 30 seconds to 1 minute. Pour egg mixture into a large bowl.
• Stir mushrooms, spinach, and Cheddar cheese into egg mixture. Pour into prepared pie dish.
• Bake in the preheated oven until lightly browned and a toothpick inserted into the middle of the quiche comes out clean, about 45 minutes.

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.

MILE HIGH SPINACH MUSHROOM QUICHE

Steps:

• Preheat oven to 400 degrees F. Set eggs and half and half on counter to bring to room temperature. With 1/2 T of butter, saute the onion and mushrooms till onions are translucent and mushrooms are browned. Season with salt and pepper. Set aside. Heat the thawed and drained spinach with the remaining 1/2 T of butter and nutmeg. Season with salt and pepper. Combine with onions and mushroom mixture. Using an electric mixer with whisk, combine eggs and half and half. Whisk for at least five minutes. The yolks will become lighter and the mixture will be foamy on top. Add a pinch of salt and a pinch of pepper. Lay pie crust in TALL pie dish or 9 x 9 casserole dish. Crimp edges with fork or fingers. Spread 1/2 of vegetable mixture on pie crust and then pour egg mixture over it. Delicately add cheese and then the remaining veggies so that some is still suspended and floating. Bake for fifteen minutes at 400 degrees, then lower oven to 375 degrees for thirty to forty minutes or until center is cooked through. Allow to rest for at least ten minutes. Obviously any vegetable or cheese can be uses in a quiche. If you use asparagus or peppers, make sure they are cut in bite sized pieces. This allows the egg to rise around them. I've also used leftover phyllo dough. Just layer thawed sheets with melted butter and drape in pie dish. Pull pastry up and around the edges of the egg mixture before baking.

SPINACH AND SMOKED GOUDA QUICHE RECIPE

Steps:

• To prepare the crust, place the batter in a large bowl
• Beat with a mixer at medium speed until light and fluffy
• Combine 2 tablespoons milk, ¼ teaspoon salt, and egg yolk in a small bowl; stir well with a whisk
• Add milk mixture to butter, 1 tablespoon at a time, beating well after each addition
• Weigh or lightly spoon flour into dry measuring cups; level with a knife
• Add flour to the milk mixture and beat just until it combines
• Press mixture into a 4-inch circle on a plastic wrap cover. Chill for 1 hour
• Preheat the oven to 350°
• Unwrap and place chilled dough on a lightly floured surface
• Roll dough into a 10-inch circle
• Fit dough into a 9-inch pie plate
• Freeze for 15 minutes
• Bake at 350° for 25 minutes or until lightly browned
• Let it cool
• To prepare the filling, heat a large skillet over medium-high heat
• Add oil to the pan, and swirl to coat
• Add onions and saute for 5 minutes or until tender
• Add spinach and saute for 2 minutes
• Combine 1 cup milk and the next 4 ingredients (through eggs) in a bowl, stirring well with a whisk
• Stir in spinach mixture
• Pour filling into crust
• Bake at 350 for 35 minutes
• Take it out and serve it warm!