Swiss Cheese Quiche With Mushrooms Onions 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.

MOOSEWOOD SWISS CHEESE AND MUSHROOM QUICHE

Steps:

• Cover bottom of crust with swiss cheese.
• In a frying pan, melt butter and saute onions until soft and translucent.
• Add mushrooms, a dash or two of thyme and salt and pepper to taste and saute for 5 more minutes or until cooked through.
• Spoon veggies over cheese in pie crust.
• In a medium bowl, beat all of the custard ingredients together until thoroughly mixed.
• Pour custard over mushroom layer until pie is full (there might be some left over).
• Sprinkle paprika over the top and cook in a 375* oven for 40-45 minutes.

BACON AND SWISS QUICHE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Prick bottom and sides of pie crust and bake 10 minutes, until lightly brown; set aside to cool.
• Place bacon in a skillet over medium-high heat and cook until evenly brown. Drain, crumble and set aside.
• In a bowl, mix eggs, milk, mustard and nutmeg. In a separate bowl, toss bacon with flour to lightly coat. Spread 3/4 bacon mixture and Swiss cheese over bottom of pie crust. Pour egg mixture over bacon mixture. Top with remaining bacon mixture.
• Bake 1 hour in the preheated oven, or until a fork inserted in the center comes out clean. Cool 10 minutes before serving.

RENEE PAJ

Steps:

• Turn oven to 350 degrees F. (If you just baked the pie shells, then turn it down to 350 degrees F, if you baked the pie shells earlier in the day, preheat to 350 degrees F.)
• In a large skillet, heat the 1 TBSP butter. Add in the shallots and saute until they start to become translucent. Add the mushrooms and thyme to skillet. Stir and cook until mushrooms are no longer raw and most of the moisture is absorbed. Sprinkle with 1/2 tsp. kosher salt and add in the sherry. Stir to combine and continue to cook until sherry has absorbed. Take off heat and set aside.
• In large glass measuring bowl or large bowl, whisk together the eggs, milk, flour, 1/2 tsp. kosher salt, ground pepper, and Dijon mustard.
• In small bowl combine the cheeses.
• Begin to assemble the quiches by layering 1/4th of the mushroom mixture into each pie shell. Followed by 1/4 of the cheeses, then 1/4th of the egg mixture and repeat layers until all ingredients are used up.
• Bake quiches on a baking pan in oven for 40 - 45 minutes or until set. Allow to cool at least 10 minutes before serving. Can be served warm or at room temperature. Second quiche can be frozen for later, if desired, by wrapping well in plastic and foil. When ready to reheat, thaw and bake at 350 degrees F for 20 -30 minutes, or until heated through.

SWISS CHEESE 'N' ONION QUICHE

Steps:

• Spread 1 tablespoon butter over bottom of pastry shell; set aside. In a skillet, saute onion in remaining butter until tender. Spread in pastry shell. Toss Swiss cheese with flour; sprinkle over onion. In a bowl, whisk the eggs, cream and salt. Pour evenly over cheese., Bake, uncovered, at 400° for 10 minutes. Reduce heat to 325°; bake 30-35 minutes longer or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.

MUSHROOM & SWISS CHEESE QUICHE

Steps:

• For Pastry: Sift together the flour and salt.
• Using a pastry blender, cut the shortening in until mixture resembles cornmeal.
• Slowly sprinkle ice water over the top, while tossing the mixture up from the bottom of the bowl with a fork.
• Gather the dough into a ball, using only enough water to hold the ball together.
• Wrap ball in waxed paper and refrigerate for 20 minutes.
• Remove from fridge and roll out into a circle which is 2 inches larger than the diameter of the pie pan being used.
• Put dough into pan.
• Place a piece of aluminum foil on the bottom and up the sides of the pie pan.
• Fill with dry beans (this will stop the pastry from puffing up during baking).
• Bake in preheated 450F degree oven, on lowest rack, for 12 minutes.
• Take from oven and remove beans and foil (be careful, they will be hot).
• Meanwhile, prepare filling: Melt butter, add onions and cook for 1 minute.
• Stir in mushrooms, 1 tsp salt and lemon juice.
• Cook, stirring occasionally, until mushrooms are done and all the liquid has evaporated.
• Continue frying the mushrooms in the butter for about 1 minute.
• In a large bowl, beat the eggs and cream together.
• Add the remaining salt, pepper and nutmeg.
• Stir in the mushrooms.
• Pour into prepared pastry shell, sprinkle with swiss cheese and dot with softened butter.
• Bake in preheated 350F degree oven for 35 minutes or until quiche is puffy and browned, and a knife inserted into center comes out clean.
• Let sit for 10 minutes before serving.

SWISS CHEESE QUICHE WITH MUSHROOMS & ONIONS

Steps:

• Line the quiche dish or 9" pie dish with the pastry crust and crimp the edges. Line inside with a sheet of foil. Fill the crust with uncooked dry beans or pie weights and bake at 400 degrees for 7 minutes. Remove from oven, take out the weights by carefully pulling up the foil, and prick the bottom of the crust with a fork. Continue baking 5 more minutes--the crust should be partially baked, not brown. Let cool. Reduce the oven temperature to 375.
• Make the custard by combining the eggs, cream, wine, salt, pepper, and nutmeg. Whisk until blended and set aside.
• Heat butter in a saute pan and add the onions and mushrooms, and a pinch of salt to draw out flavor. Cook only until soft and golden (not browned), about 5 minutes.
• Spread the onions and mushrooms in the partially baked pie shell and sprinkle with the swiss cheese. Cover with custard mixture.
• Bake at 375 for 40 minutes, until puffed and golden. Remove from oven and allow to sit for 15 minutes before cutting.
• Note: I have tried this without the white wine and it does not turn out as well, so don't leave it out. Also, if you have fresh herbs on hand, you can sprinkle those on top before baking or at the table when serving.

SPINACH, TURKEY, MUSHROOM AND SWISS QUICHE RECIPE

Steps:

• Prepare the pie crust as directed.
• Preheat oven to 350 degrees F.
• Chop the turkey into ½-inch cubes and put in bottom of crust.
• You can add the spinach before or after cooked, and spread it to cover the turkey.
• Add the mushrooms and spread over the spinach.
• You can either use sliced Swiss, (just cut into ¼ to ½-inch strips and cover top of quiche), or just use the shredded Italian blend, and spread over the top.
• I add the spices, a little at a time, after each addition to the quiche. It makes them blend into every bite.
• Then simply beat the eggs, add the buttermilk, and mix in, then pour over the mixture in the pie crust.
• Cook in oven for about 40 to 50 minutes, until toothpick inserted in center of pie comes out clean.

MUSHROOM, SPINACH AND SWISS CHEESE QUICHE

Steps:

• Preheat the oven to 350° F.
• In a large saute' pan, heat the butter over medium heat until melted. Add the onion and saute' until tender, about 6 minutes. Add the mushrooms and saute' until they have given up their liquid and it has most evaporated, 5 to 6 minutes. Add the spinach and saute' until wilted, 1-2 minutes. Remove from the heat and set aside.
• In a large bowl, whisk together the eggs, cream, garlic powder, salt and pepper. Stir in the spinach/mushroom mixture and the Swiss cheese. Pour the mixture into an unbaked pie shell.
• Bake until the quiche is lightly golden and set in the center when the pan is gently pushed, about 45 minutes. If the crust is browning too quickly, cover it with foil to prevent burning.
• Remove from the oven and let stand 5-10 minutes before serving. Cut into 6-8 slices and serve warm or at room temperature.
• The quiche is best served the day it is made. Tightly wrap leftovers with plastic wrap and store in the refrigerator for up to 2 days.

SPINACH MUSHROOM ONION QUICHE

Steps:

• Preheat oven to 350 degrees.
• Spray a 12" quiche pan with non-stick cooking spray.
• Tear fresh spinach into small pieces. Layer fresh spinach, Swiss cheese, fresh mushrooms, and onion in bottom of quiche pan.
• In a medium mixing bowl, whisk together eggs, heavy cream, baking mix, salt, pepper, crushed basil and hot red pepper.
• Pour over vegetables and cheese.
• Place in oven and bake at 350 degrees for 45-55 minutes or until a toothpick inserted in center comes out clean and the center is set.

MUSHROOM, CARAMELIZED ONION, SPINACH, SWISS QUICHE

Steps:

• 1. Preheat the oven to 350 F.
• 2. Place your pie crust in a 9-inch pie plate and flute the edges. If desired, brush the edges of the crust with a bit of half-and-half or an egg wash.
• 3. Caramelize the onions in the butter. This means cook slowly on low heat until they are a beautiful golden brown. If you're not using a sweet onion, add a pinch of sugar. Remove to a ramekin. Sauté the mushrooms with thyme in the same pan until all the liquid cooks off. Season with salt and black pepper and let cool.
• 4. In a 4 cup measuring cup, whisk together the eggs and half-and-half in a large bowl. Add a pinch of salt and pepper. Stir in most of the cheddar cheese.
• 5. Place the slices of Swiss cheese in the base of the pie crust. Next layer the baby spinach then the mushrooms. Using tongs drop caramelized onions on top of spinach and mushrooms. Pour egg mixture into pie and stir to distribute evenly. Sprinkle more grated cheddar on top if you have any left.
• 6. Bake the quiche for about 50-60 minutes, or until a knife comes out clean from the center. Check the quiche around 35-40 minutes and if the crust is starting to brown too quickly, cover (just the crust or parts of it) with aluminum foil to protect it. Using a glass pan prevents this from happening. Let rest for 5 minutes before cutting. Serve warm! A salad and a nice Pinot Grigio pairs beautifully!