Self Crusting Mushroom And Spinach Quiche Recipes

SPINACH MUSHROOM QUICHE

Steps:

• Heat oven to 425°F. In medium bowl, place Bisquick mix. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
• Press pastry in bottom and up side of ungreased 9-inch quiche dish or glass pie plate. Bake 12 to 14 minutes or until crust just begins to brown and is set. Reduce oven temperature to 325°F.
• Meanwhile, in 10-inch skillet, melt butter over medium heat. Cook onion and mushrooms in butter about 5 minutes, stirring occasionally, until tender. In medium bowl, beat eggs, milk and red pepper until well blended. Stir in spinach, bell pepper, mushroom mixture and cheese. Pour into partially baked crust.
• Bake 40 to 45 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before cutting.

TRANSFORMED SPINACH MUSHROOM QUICHE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Fit pie crust into a 9-inch pie dish.
• Whisk eggs, milk, parsley, garlic, salt, black pepper, and nutmeg in a bowl.
• Gently combine spinach, mushrooms, onion, and feta cheese in a separate bowl. Spread spinach-mushroom mixture in the prepared pie dish; top with half the Swiss cheese.
• Pour egg mixture evenly over the filling, swirling egg mixture in bowl to spread seasonings through the eggs; top the quiche with remaining Swiss cheese. Place quiche on a baking sheet.
• Bake in preheated oven until the quiche is lightly puffed and browned, 45 to 50 minutes. A toothpick inserted into the center of the filling should come out clean. Cool for 30 minutes before serving.

CRUSTLESS SPINACH AND MUSHROOM QUICHE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Heat 1 1/2 teaspoon olive oil in a nonstick oven-safe skillet over medium heat; cook and stir green onions and garlic in the hot oil until the garlic is fragrant but not browned, about 1 minute. Stir in spinach, cover skillet, and cook until spinach is wilted, about 5 minutes. Transfer spinach to a large bowl.
• Heat 1 1/2 teaspoon olive oil in same skillet and turn heat to medium-high. Cook and stir mushrooms until lightly browned, about 5 minutes; remove from heat.
• Squeeze any moisture from spinach mixture and stir into mushrooms. Beat eggs in a bowl until thoroughly combined. Stir eggs into the spinach-mushroom mixture; thoroughly stir in feta and jalapeno yogurt cheeses.
• Spoon the mixture back into the skillet; use a spoon to level surface. Wipe any filling from edge of skillet above the filling with a paper towel.
• Bake in the preheated oven until the quiche is golden brown, about 45 minutes. Let cool slightly before cutting into slices.

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.

THE BEST SPINACH MUSHROOM QUICHE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large dutch oven or pot, melt butter over medium heat. Saute garlic and onion in butter until lightly transparent. Add the mushrooms, and saute until they are fragrant. Add the spinach, and saute until it reduces down (about 4 minutes). Remove and reserve most of the liquid from the pan. Stir in all the italian cheese and all but 1/2 cup of the cheddar. Season with salt and pepper (make sure to taste at this point, as this is the only time you will be able to adjust the salt and pepper). Spoon mixture into pie crust.
• In a medium bowl, whisk together eggs and milk. Pour into the pastry shell, allowing egg mixture to thoroughly combine with spinach mixture. Add in the set aside liquid if it seems too dry, and mix thouroghly.
• Bake in preheated oven for 15 minutes. Sprinkle top with remaining Cheddar cheese, and bake an additional 35 to 40 minutes, until set in center. Allow to stand 10 minutes before serving.

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.

THE VERY BEST CRUSTLESS QUICHE (IMPOSSIBLE QUICHE!)

Steps:

• Preheat the oven to 390F / 200C.
• Melt the butter in a large frying pan or saucepan, then cook the onions slowly for about 10 minutes or until soft and beginning to caramelize.
• Add the mushrooms to the onions in the pan and cook for a further couple of minutes.
• Grease a standard quiche dish (or other round pan) with a little butter, then spread the onions and mushrooms evenly over the bottom. Scatter over the chopped ham and cheese.
• Slowly add the milk to the flour in a large jug. Whisk continuously so that there are no lumps, then whisk in the eggs, mustard, and salt and pepper.
• Pour the egg mixture over the fillings in the dish/pan, then bake for 30 (to 40) minutes or until the mixture is just cooked in the centre. Slice and serve!

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.

CRUSTLESS QUICHE - HAM AND CHEESE

Steps:

• Preheat oven to 180°C/350°F. Grease with butter or spray a 22.5cm / 9" pie dish (Note 4)
• Whisk eggs, cream, salt and pepper.
• Scatter most of the ham, cheese and green onion in the pie pan.
• Pour in egg mixture. Top with remaining ham, cheese and green onion.
• Bake 35 minutes until golden on top and centre barely wiggles. Don't overcook, it will lose custardy-ness.
• Remove from oven, rest 5 minutes and watch it deflate!
• Cut then serve with a simple side salad, or stuff into soft rolls, or wrap into burritos (then pan fry to crisp!)