QUICHE WITH MUSHROOMS
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
Time 1h
Yield 6 servings.
Number Of Ingredients 12
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.
CHICKEN AND MUSHROOM QUICHE
When you want a quick and easy supper, but don't know what to make, this chicken and mushroom quiche is the answer. The filling is made with only 3 main ingredients and you can even use shop-bought pastry if you want to. Try it tonight - the family will love it!
Provided by Veronica
Categories Lunch Main Course
Time 55m
Number Of Ingredients 10
Steps:
- Roll out pastry and line a 9" pie dish. Trim the edges and reserve the trimming for the pie topping.
- Pre-heat oven to 200°C / 400°F
- If using raw chicken, place in a pan of cold water, season with salt to taste and bring to the boil.
- Once the chicken reaches boiling point, remove from the heat and allow to stand and cool while you fry the onions and mushrooms.
- Fry chopped onions gently in 2 tablespoons sunflower oil until translucent. Do not allow to brown.
- Add chopped mushrooms and continue to fry gently until all moisture has evapourated.
- Shred the chicken and mix with the onions and mushrooms.
- Break one large egg into a measuring up and add 100 ml cream. Top up with milk until you have 1 cup of liquid.
- Add 1 teaspoon cornflour. Season with salt and freshly ground black pepper to taste. Mix thoroughly to combine the egg with the milk and cream and to remove any lumps.
- Place the chicken in the prepared pastry case and pour over the egg and milk mixture. Reserve 1 tablespoon of the milk mixture to egg wash the quiche before baking.
- Make a lattice on top of the quiche with the pastry trimmings.
- Brush with the reserved milk mixture.
- Place in a pre-heated oven for 25 minutes until the pastry is golden.
- Remove from the oven and either serve hot with mashed potatoes and peas or allow to cool and serve slices of the quiche with a side salad.
Nutrition Facts : Calories 498 kcal, Carbohydrate 31.2 g, Protein 26.1 g, Fat 29.6 g, SaturatedFat 10 g, Cholesterol 108 mg, Sodium 385 mg, Fiber 2.3 g, Sugar 5 g, ServingSize 1 serving
CHICKEN QUICHE RECIPE
Steps:
- Preheat oven to 400F degrees.
- Roll the dough out on a well-floured work surface until it's approximately 12-inches in diameter. Transfer it to a 9-inch glass deep pie dish.
- Using your fingers, press it firmly into the bottom and sides of the pie plate. Then fold/crimp the overhanging dough. Prick the bottom and sides of the pie crust all over with the tines of a fork to prevent the crust from bubbling.
- Transfer the pie crust to a cookie sheet and your pre-heated oven and bake for 15 to 18 minutes, until par-baked.
- Meanwhile in a large mixing bowl lightly beat the eggs with milk, add the remaining ingredients and pour into the par-baked pie crust.
- Place quiche on cookie sheet, cover the edges of the exposed crust with foil to prevent browning too much and bake on the middle oven rack until the eggs are set and a knife inserted in center comes out clean, for 50 to 60 minutes.
- Let cool before serving.
- Serve with a crisp green salad or maybe some fresh fruit on the side.
Nutrition Facts : ServingSize 1 /6th of quiche, Calories 333.5 kcal, Carbohydrate 19.5 g, Protein 26.5 g, Fat 17 g, SaturatedFat 7 g, Cholesterol 269.5 mg, Sodium 507 mg, Fiber 0.5 g, Sugar 2 g
MINI CHICKEN AND MUSHROOM QUICHE
Mini Chicken And Mushroom Quiche
Provided by Indira Maharaj
Categories Savouries, Sauces, Ramadhaan, Eid
Time 1h
Number Of Ingredients 13
Steps:
- METHOD: Chicken and Mushroom In a frying pan, saute the sliced mushrooms, chicken, pepper & chillies with some butter, black pepper, crushed garlic and salt. This just takes a few minutes and keep aside. METHOD: Sauce In a pot, heat the fresh cream and 3 cups of milk. In another pot, add butter, flour black pepper and salt to taste. Once the butter has melted and the flour mixture is fine, add the milk and using a whisk, mix the dough with the milk until it becomes a smooth sauce. Add the cup of cheese, mix and keep aside. Add the chicken and mushroom to the sauce, mix well and keep aside to cool. Preheat the oven to 180 degrees. Roll out the puff pastry using flour to dust and cut into circles. Use a muffin tray (grease with cook and spray and a little flour) to place the pastry circles into. Spoon about 2 tblspns of the the chicken and mushroom sauce mixture into the centre of each mini pastry. Add grated cheese onto the top of each quiche. Bake in the oven at 180 degrees for about 20 minutes or until pastry is cooked. Remove & tuck into it immediately. Taste is absolutely awesome. Enjoy!!!
MUSHROOM CHICKEN QUICHE
Cooked chicken and rice with mushrooms make this one of the heartier quiches we have made and enjoyed.
Provided by My Food and Family
Categories Home
Time 55m
Yield Makes 6 servings.
Number Of Ingredients 8
Steps:
- Mix rice, 2 of the egg whites and 1/4 tsp. of the rosemary. Press mixture onto bottom and up side of lightly greased 10-inch quiche dish or pie plate to form crust. Bake at 350°F for 10 minutes. Mix VELVEETA and milk in medium saucepan; cook on low heat until smooth, stirring frequently. Add remaining 3 egg whites and remaining ingredients; mix until well blended. Pour into crust.
- Bake at 350°F for 35 to 40 minutes or until filling is set. Garnish with fresh rosemary.
Nutrition Facts : Calories 260, Fat 8 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 640 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 19 g
CHICKEN AND MUSHROOM QUICHE
This recipe makes two quiche, so you might wish to freeze one for another meal, it may be frozen sucessfully, just cover tightly with foil and place in the freezer, to bake, just thaw in the refrigerator overnight and bake at 350 degrees F for 40-50 minutes, the quiche may be baked in two 9-inch pie pans instead of the quiche pans.
Provided by Kittencalrecipezazz
Categories Savory Pies
Time 55m
Yield 2 pies
Number Of Ingredients 12
Steps:
- Set oven to 425 degrees.
- Line two 9-inch quiche dishes or pie plates with prepared pastry; prick the bottoms well with a fork.
- Bake for 6-8 minutes.
- Reduce oven temperature to 350 degrees.
- Cool the crusts on a wire rack.
- In a small frypan, saute the onion and garlic until tender (about 3 minutes).
- In a bowl, combine the sauteed onions and garlic with grated cheese, bacon, mushrooms and cooked chicken; toss gently.
- Divide the mixture in half and spoon into the baked and cooled pie crust.
- In a bowl, combine/whisk the eggs, whipping cream, salt, pepper and dry mustard powder; whisk well until combined.
- Pour half of the cream/egg mixture over the veggies.
- Bake on lowest oven rack for 30 minutes, or until set.
Nutrition Facts : Calories 2934.6, Fat 224.3, SaturatedFat 98, Cholesterol 1338, Sodium 2426.3, Carbohydrate 105.2, Fiber 9.9, Sugar 7.5, Protein 124.7
CHICKEN BACON MUSHROOM QUICHE RECIPE - (4.7/5)
Provided by á-50835
Number Of Ingredients 9
Steps:
- If using dried mushrooms, soften them by covering them with boiling water in a heat-proof bowl for about 30 minutes. Drain well. Preheat the oven to 375°F (190ºC). Grease a casserole dish or glass baking dish with coconut oil. I used a 10-inch round casserole. If you use a smaller one, you may have to bump up the baking time a few minutes since the quiche will be thicker. In a large skillet over medium heat, render and brown the bacon. Add the leftover chicken, mushrooms and sage to the pan and cook for a few minutes, making sure there is no moisture left from the mushrooms (if not, your quiche will be soggy). Dump this mixture into the greased casserole dish, and set aside. Crack the eggs into a medium bowl. Add the coconut milk, sea salt and pepper. Whisk to combine. Pour the egg mixture into the casserole dish. Bake the quiche for about 30 minutes or until the center is set and not jiggly. OPTIONS: Instead of dried mushrooms, use about 2 cups of sliced fresh mushrooms, any kind. Be sure to fry them down before you use them so they don't add a lot of moisture to the quiche. Don't have any chicken? Use any leftover meat you'd like or just go meatless. If you don't add meat, I recommend adding a veggie in its place. Don't like coconut milk? Use another nut milk of choice (homemade almond milk is great...I would make it extra thick by cutting the water down to 3 cups instead of 4). Double the ingredients and make a mega-sized quiche for the week ahead.
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- Place the mini tart tins upside down on the shortcrust pastry and cut out a circle about ½ inch (1.5 cm) larger than tin. Fit the pastry into the tin, pressing It down, and then pushing the pastry through the fluting to rip off naturally. Trim the edges with a sharp knife. Repeat the process until all the tins are prepped with the pastry dough.
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- 1 Preheat oven to 200°C. Line a 23cm pie dish with pastry and trim excess. Cover base with baking paper and fill with pastry weights or beans. Blind bake according to packet directions.
- 2 Heat a large non-stick frying pan over medium heat and spray with oil. Add leek and mushrooms and cook, stirring, for 5 minutes or until soft and lightly browned. Add spinach and stir until wilted. Remove from heat and stir in chicken.
- 3 Whisk eggs and milk in a jug until combined. Spread chicken mixture over pastry base and pour in egg and milk. Sprinkle with cheese. Bake for 20 minutes or until just set. Serve with green salad.
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