Herbed Mushroom Quiche Recipes

CHEESE AND FRESH HERB QUICHE

Steps:

• Preheat oven to 400°. Unroll crust into a 9-in. pie plate; flute edge. Sprinkle cheeses into crust. In a large bowl, whisk eggs and cream until blended. Stir in herbs; pour over top., Bake on a lower oven rack 25-30 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.

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.

FRESH HERBS QUICHE

Steps:

• Crust: Pulse flour and salt in a food processor until combined. Add butter and pulse until mixture resembles coarse meal. Whisk together egg and yolk with ice water. Add to flour mixture and pulse until moist crumbs start to form (no longer). Transfer mixture to a piece of plastic wrap and, using wrap and your hands, form into a disk (or 2 disks, if making 2 quiches in pie plates). Refrigerate at least 30 minutes and up to 4 hours.
• Let sit at room temperature until pliable, then roll out dough on a lightly floured surface to a 14-inch round. Fit into a 9-inch springform pan, folding and pressing sides to an even thickness. (Or roll out 2 disks to 11-inch rounds and fit into 8- or 9-inch pie plates.)
• Trim edge of dough flush with top of springform pan. (If using pie plates, fold edges of dough under; crimp as desired.) Wrap in plastic; freeze at least 30 minutes and up to 3 days. Preheat oven to 400 degrees.
• Line crust with parchment; fill with dried beans or pie weights. Bake, with a baking sheet on rack below, 20 minutes; remove paper and beans. Bake until golden, 12 to 15 minutes (8 to 10 minutes, for pie plates). Let cool.
• Reduce oven to 375 degrees. Whisk eggs until smooth, then whisk in remaining ingredients until well combined.
• Pour custard mixture into cooled crust, stopping just short of top (if making in 2 pie plates, divide evenly between crusts). You may not need to use all of custard; be careful not to overfill.
• Arrange herb sprigs on top. Bake 10 minutes at 375 degrees, then about 55 minutes at 325 degrees. Let cool about 1 hour before serving.

HERBED MUSHROOM QUICHE

Steps:

• Saute mushrooms in margarine or butter.
• Cool to room temperature.
• Drain any liquid that accumulates.
• Preheat oven to 400*F.
• Prick pie crust with a fork several times.
• Pre-bake pastry for 5 minutes.
• In a medium-sized bowl, combine the cheese and basil.
• Place cooled mushrooms in the pie shell.
• Sprinkle cheese-basil mixture over the mushrooms.
• Beat the eggs,water,milk powder,salt and pepper in a bowl until blended.
• Pour over cheese.
• Bake 30 minutes or until a knife inserted in the center comes out clean.

HERB AND MUSHROOM QUICHE - FROM GET CRACKING!

Steps:

• Preheat oven to 375*.
• If you are making a 'crustless' quiche, spray a 9" deep-dish pie plate well with cooking spray. Set aside.
• Heat oil in a large skillet over medium/high heat. Add mushrooms and onions. Cook until mushrooms are soft.
• Stir in seasonings and set aside to cool slightly.
• Whisk eggs and cream until well combined. Stir in the mushroom mixture, cheeses and parsley.
• Pour into the pie shell or prepared pie plate. Bake for approximately 20 - 25 minutes, or until a knife inserted into the center comes out clean.
• Let rest for 10 minutes before serving.

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

MUSHROOM QUICHE

Steps:

• Start by cutting chilled, cubed pieces of butter into the flour using just your fingertips (this prevents the heat from the rest of the hand from melting the butter).You can also use a pastry cutter or two knives.
• When you have a coarse bread-crumb-like texture add ice-cold water one tablespoon at a time and bring the dough together.
• You don't have to knead it. Using only the heel of your hand push the dough away from you. Then bring it back with your fingertips till smooth.
• If the dough feels dry whisk in more chilled water.
• Shape the dough into a ball, flatten it slightly, cover in cling wrap and then refrigerate until it is firm and easy to handle. I refrigerated for about 15 minutes.
• Preheat your oven to 180C. Keep a 9" pie dish handy.
• On a very lightly floured surface (you don't want excess dry flour), roll out the dough to an approximately 12" circle.
• Pick it up gently and place it in your pie dish. Push the dough inwards along the edges and the base with a very firm hand. You can also wrap the dough around your rolling pin and then transfer it to your pie dish.
• After you've made sure the dough fits the pan well, trim the dough that's hanging over with a sharp knife and chill for another 20 minutes.
• Prick the bottom of the chilled pie shell with a fork.
• Line the shell with parchment paper and weigh it down with baking beans, dry red kidney beans, or chickpeas.
• Bake the crust for 20 minutes in a preheated oven at 180C.
• Remove the parchment paper and the beans and return the pie to the oven for another 10 minutes.
• While the crust is baking, prepare the filling.
• Thinly slice the onions and cook them in 1 tbsp olive oil or butter on low heat along with a sprig of fresh thyme and cumin powder.
• When the onions are softened, about halfway through, add the balsamic vinegar. If you don't have the vinegar, use brown sugar.
• Stir occasionally, and sauté the onions till they are soft and brown. Add salt to taste right at the end. Transfer to a bowl and keep aside.
• Add a tbsp of olive oil and sauté the mushrooms in the same pan, until they are softened and cooked.
• In a separate bowl, whisk together the eggs, cream, fresh / dried thyme, salt, and pepper.You can use any seasoning you prefer.
• Spread the caramelized onions on the pie crust.
• Top this with the sauteed mushrooms ( save 5-6 for the top)and some green onion.
• Sprinkle the grated cheese and pour over the egg cream mixture. Top with more grated cheese and the remaining mushrooms.
• Bake this at 180C for 40-45 minutes until the center is set and the quiche, golden.
• Let it rest for a few minutes before slicing and serving. Enjoy!