Mushroom Crust 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.

MUSHROOM CRUSTED QUICHE

Steps:

• 1. NOTE: If you chop everything with a food processor, this recipe goes very quickly! First add the saltine crackers and blend until fine crumbs. Empty the crackers from the food processor, and add the mushrooms. Empty the mushrooms into the pan with the 3 Tablespoons of butter, and add the cottage cheese, basil,garlic and pepper. (no need to clean out the food processor in between!)
• 2. Preheat oven to 350 degrees. Lightly butter a 9 inch pie plate.
• 3. Melt 3 Tablespoons of butter in a heavy skillet over medium heat. Add mushrooms and stir until tender, about 4 minutes. Remove from heat.
• 4. Add processed crackers to the mushrooms and mix well. Press into the pie plate, working the crust up the sides of the pie plate.
• 5. In the same skillet that you sauteed the mushrooms, add 1 tablespoon of butter. Add the green onions, and saute until softened, about 3 minutes. Sprinkle onions over the crust.
• 6. Add 2 cups of mozzarella cheese (or any cheese to your liking) on top of the onion layer.
• 7. Back to the food processor; combine the cottage cheese, basil,garlic and pepper. Process until creamy. Add the beaten eggs to the creamed cottage cheese mixture.
• 8. Pour cottage cheese/egg mixture over the shredded cheese layer, pouring evenly to cover the whole quiche. Sprinkle sweet paprika over the entire pie.
• 9. Bake until tester inserted in the center comes out clean, about 35 minutes. Let cool for 10 minutes before cutting and serving.
• 10. NOTES: I can see so many variations of this recipe! Use any shredded cheese you like. Also, adding different spices to the cottage cheese would change the flavor. Different crackers would make unique flavor changes as well. Perhaps even sparingly add cook vegetables in addition to the onions.....the possibilities are endless! The crust and topping are what is unique in this recipe. Play with your food and have fun! :)

LOW-CARB MUSHROOM CRUST QUICHE

Steps:

• Saute fresh mushrooms in butter until golden (about 10 minutes.
• Add bread crumbs and stir.
• Pat into a 9" pie plate.
• Combine remaining ingredients and spoon into crust.
• Bake in preheated 350F oven for 45 minutes.
• Cool 10 minutes before slicing.

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.

MUSHROOM CRUST QUICHE

Steps:

• Grease a 9 inch pie pan and set aside.
• Melt 2 tbsps. butter over medium-high heat.
• Add the garlic powder, mix well.
• Add the mushrooms and saute until mushrooms are tender and most of the liquid is absorbed.
• Add the cracker crumbs and mix well.
• Press the mixture over the bottom and up the side of the prepared pan.
• Melt 1 tbsp butter in the same skillet used for mushrooms.
• Add the green onions and saute until soft.
• Spread over mushroom crust.
• Sprinkle the Swiss cheese over the green onions.
• Combine the cottage cheese, eggs and cayenne in a blender and process until smooth (you can also use a stick blender).
• Pour over Swiss cheese.
• Sprinkle with paprika if desired.
• Bake at 350 degrees for 30 minutes or until a knife inserted in the center comes out clean.
• Let stand 15 minutes before serving.

MUSHROOM CRUST QUICHE

Steps:

• Saute mushrooms in 3 Tbsp butter over medium heat until limp. Stir in crushed crackers. Turn into well-greased 9-inch pie pan, pressing mixture evenly over bottom and up sides. Melt remaining butter, cook onions until transparent. Spread onions over mushroom crust. Sprinkle evenly with shredded cheese. Blend cottage cheese, eggs and cayenne until smooth. Pour into crust and sprinkle with paprika. Bake at 350 for 30 minutes or until knife comes out clean. Let stand 10-15 minutes before serving.

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!

CARAMELIZED ONION, MUSHROOM AND GRUYERE QUICHE WITH OAT CRUST

Steps:

• Preheat the oven to 400 degrees F. Spray a 9-inch pie dish with cooking spray.
• To prepare the crust, put the oats, flour and salt in the bowl of a food processor and pulse 3 times to combine. Add the butter and pulse about 12 times, until you get a pebbly course texture. Add the buttermilk and pulse 3 to 5 times more to combine. Form the mixture into a ball and place it between 2 large pieces of waxed paper. Roll out into a circle about 10 inches in diameter.
• Remove the top sheet of waxed paper. Transfer the crust, still on the other piece of waxed paper to the pie dish, then remove the waxed paper from the top. Press the crust gently into the dish. Bake for 9 minutes, then let cool.
• To prepare the filling, heat 2 teaspoons of oil in a large nonstick pan over a medium-low heat. Add the onion and cook, stirring occasionally, until golden brown and caramelized, about 20 minutes. Transfer the onions to a bowl. Add the remaining 2 teaspoons of oil to the pan and heat over a medium-high heat. Add the mushrooms and cook, stirring occasionally, until they have released their water and begin to brown, about 6 minutes. Add the onions back to the pan, stir in the salt, pepper, mustard and thyme.
• In a medium bowl whisk together the eggs, egg whites and evaporated milk.
• Sprinkle the cheese into the pie crust. Top with the mushroom-onion mixture and pour the egg mixture on top. Reduce oven temperature to 350 degrees F. Bake for 35 minutes or until knife inserted in the middle comes out clean. Let stand for 5 minutes before cutting into 6 wedges and serving.
• Excellent source of: Protein, Riboflavin, Phosphorus, Selenium
• Good source of: Vitamin A, Niacin, Vitamin D, Pantothenic Acid, Calcium, Iodine, Iron, Potassium