Mushroom Blue Cheese Quiche Recipes

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.

LEEK, MUSHROOM & GRUYèRE QUICHE

Steps:

• To make the pastry, tip the flour and butter into a bowl, then rub together with your fingertips until completely mixed and crumbly. Add 8 tbsp cold water, then bring everything together with your hands until just combined. Roll into a ball and use straight away or chill for up to 2 days. The pastry can also be frozen for up to a month.
• Roll out the pastry on a lightly floured surface to a round about 5cm larger than a 25cm tin. Use your rolling pin to lift it up, then drape over the tart case so there is an overhang of pastry on the sides. Using a small ball of pastry scraps, push the pastry into the corners of the tin (see picture, above left). Chill in the fridge or freezer for 20 mins. Heat oven to 200C/fan 180C/gas 6.
• While the pastry is chilling, heat the butter in a pan and cook the leeks for 10 mins, stirring occasionally, until they soften. Then turn up the heat and add the mushrooms. Cook for 5 mins more, then turn off the heat.
• Lightly prick the base of the tart with a fork, line the tart case with a large circle of greaseproof paper or foil, then fill with baking beans. Blind-bake the tart for 20 mins, remove the paper and beans, then continue to cook for 5-10 mins until biscuit brown
• While the tart case cooks, beat the eggs in a bowl, then gradually add the cream. Stir in the leeks, mushrooms and half the cheese. Season, then tip the filling into the tart case. Sprinkle with the rest of the cheese, then bake for 20-25 mins until set and golden brown. Leave to cool in the case, trim the edges of the pastry, then remove and serve in slices.

MUSHROOM QUICHE

Steps:

• Preheat the oven to 200C/392F degrees Roll out the pastry on a floured surface. It should be round in shape and wide enough to cover a 9inch/23cm pie dish. It should also be about 0.5cm/2inches thick.Place the pastry into the pie dish, make sure to push it into the corners and leave some hanging over the edge. Trim off the remaining pastry but leave a small overhang. Keep any remaining pastry for fixing cracks. Using your index finger and thumb pinch the pastry along the edge. Using a fork prick the base of the pastry a few times.Pop the pastry into the fridge for 10 minutes.Remove the pastry from the fridge. Crunch up some parchment paper then place that over the pastry. Place ceramic baking beans over the paper then place the pastry in the top third of the oven and bake for 15 minutes.After 15 minutes take it out of the oven, remove the paper and beans. Check for any cracks then pop it back into the oven and bake again for 5 minutes. Remove from the oven a leave to cool a little.
• Heat a tablespoon of olive oil in a pan and cook up the shallots until they are soft about 10 minutes. Once they are cooked remove them from the pan and wipe it clean. Leave the shallots in a bowl until you are ready to use them.
• Now melt 1/4 cup/ 40g of butter in a hot pan.Add the mushrooms and cook until they are golden brown, follow tips in the post.
• Break 6 large eggs into a large mixing bowl, add 3/4 of a cup of heavy cream, 1/2 tbsp of thyme leaves, 1 minced clove of garlic, 1/4 tsp of grated nutmeg, salt and pepper and whisk well.Stir in half a cup of comté cheese, then add the mushrooms to the bowl.
• Reduce the oven temperature to 320F/160C degrees.Place the pie dish on a baking tray.Spread 1/2 a cup of vegetarian parmesan cheese over the base of the pastry.Top that with the cooked shallots. Then carefully pour the egg and mushroom mixture to the pastry.Be careful not to pour any mixture over the edge of the pastry.
• Place the tray with your quiche on it into the oven on the middle shelf and bake for 35 to 40 minutes.The quiche is done when it is golden brown on top and the filling is firm.
• Remove from the oven and leave to cool slightly before serving.

MUSHROOM-BLUE CHEESE QUICHE

Steps:

• Make or buy a prepared shortbread pastry crust and line a pie tin with it.
• Cook the mushrooms and lemon juice until "dryish".
• Pour this mixture into the pie shell along with the blue cheese, scallions and bacon.
• In a separate bowl, lightly beat the remaining ingredientss and add them to the pie shell.
• Cook at 350 (maybe hotter-recipe says "hot oven") for 45 minutes until browned and puffy.

MUSHROOM AND BLUE CHEESE QUICHE

Steps:

• Pastry Method.
• Using a pastry blender, blend the butter into the flour until the mix resembles coarse breadcrumbs.
• Add water a little at a time until the pastry comes together to form a ball.
• Chill for 15 minutes.
• Roll out thinly to line a 20-24cm flan tin.
• Filling Method.
• Sauté mushrooms and onions with a little butter until soft.
• Cover the bottom of the uncooked pastry crust with grated cheese and then the mushroom and onion.
• Mix together eggs, cream, milk and season with salt and pepper.
• Pour into the pie crust and then sprinkle with blue cheese.
• Bake at 220°C for 20-30 minutes until set and serve.