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.
SAVORY HAM AND MUSHROOM QUICHE
This is a really wonderful treat, good for breakfast with muffins and fruit, or lunch or dinner with a nice green salad. I prefer making the shell-less mini quiches. They fit my husband's low-carb needs, and they reheat well in the oven or microwave, making them great quick breakfasts or snacks. They would also work well for a brunch buffet.
Provided by kitchengrrl
Categories Savory Pies
Time 35m
Yield 6-10 serving(s)
Number Of Ingredients 10
Steps:
- Saute ham, shallots and mushrooms in oil until mushrooms are wilted and shallots are clear.
- Beat eggs, add cream, salt and pepper.
- (If not using tart shell, also add 1 T Dijon mustard.) Option 1: Quiche in tart shell.
- Brush pre-baked tart shell with 2 T Dijon mustard.
- Scatter over ham mixture, then cover with 1/2 c shredded cheese.
- Pour over egg mixture, then scatter about 1/3 c shrdded cheese over the entire tart.
- Bake at 375* for 25-30 minutes, or until custard sets.
- Let sit before slicing.
- Option 2: Mini Quiches without pastry shell.
- Grease 10 muffin cups.
- Divide ham mixture evenly among cups.
- Divide half cup cheese evenly among cups.
- Divide custard mixture evenly among cups.
- Bake at 375 for 10-15 minutes or until custard is puffed up and browned on top.
HAM AND GRUYERE QUICHE
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Set a baking sheet on the middle oven rack; preheat to 425 degrees F. Scatter the ham and cheese in the pie crust. Whisk the eggs, half-and-half, chives, 1/2 teaspoon salt and a few grinds of pepper in a large bowl; pour into the crust. Transfer to the hot baking sheet and bake until the eggs are set and the top is lightly browned, about 30 minutes.
- Meanwhile, whisk the vinegar and mustard in a large bowl. Gradually whisk in the olive oil until smooth. Add the greens and mushrooms; toss well to coat. Season with salt and pepper. Cut the quiche into wedges and serve with the salad.
Nutrition Facts : Calories 610 calorie, Fat 43 grams, SaturatedFat 17 grams, Cholesterol 220 milligrams, Sodium 1000 milligrams, Carbohydrate 29 grams, Fiber 2 grams, Protein 26 grams
SAVORY HAM AND MUSHROOM QUICHE
Make and share this Savory Ham and Mushroom Quiche recipe from Food.com.
Provided by fraubausher
Categories Savory Pies
Time 1h15m
Yield 1 quiche, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees. Thinly slice onions and lightly brown in tablespoon of butter. Set aside. Whisk eggs and light cream together. Add ham, mushrooms, caramelized onions, cheese, thyme leaves, salt and pepper. Whisk together until combined. Prick pie crust a few times with fork. Pour mixture into pie crust. Bake for 1 hour or until set.
HAM, CHEESE AND MUSHROOM QUICHE
I've adapted this recipe from one which featured in the pre-Christmas 2008 Australian magazine 'New Idea' as an excellent way to give new life to various leftovers from the Christmas Day meal, in this case, leftover leg ham. This recipe can, of course, be made at any time of year, with leftover ham or ham bought specifically for making this recipe. The preparation time below includes the time needed to bake and cool the pastry case. The other recipes posted from this collection are Recipe #344949, Recipe #345642 and Recipe #345416.
Provided by bluemoon downunder
Categories Savory Pies
Time 1h20m
Yield 1 Ham, cheese and mushroom quiche, 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 180°C/350°-375°F/4-5 gas mark.
- Grease a 20cm (8") round springform pan.
- Join the pastry sheets, with one slightly overlapping; press the join to seal; line the pan with the pastryand trim the edge; place the pan on an oven tray; cover with baking paper and fill with dried beans or rice and cook in a moderate 180°C/350°-375°F/4-5 gas mark oven for 10 minutes; remove beans or rice and paper; return the pastrry case to the oven for 10 minutes, then remove and allow it to cool.
- Heat the oil in a large, preferably non-stick, pan; add the mushrooms andham and cook, stirring, until the mushrooms are soft; remove and allow to cool, then spread them over the base of the pastry case; spread the apple slices over the ham and musrooms and sprinkle with the cream cheese.
- Combine the eggs, sour cream, thyme and rosemary in a bowl and whisk until they are well-combined. Stir in the pinenuts then pour the egg mixture into the pastry case and sprinkle the top with the grated tasty cheese.
- Cook in a moderate 180°C/350°-375°F/4-5 gas mark oven for about 50 minutes, or until set.
- Serve warm or cold with salad greens and crusty rolls.
Nutrition Facts : Calories 727.8, Fat 51.8, SaturatedFat 17.8, Cholesterol 484.4, Sodium 1266.3, Carbohydrate 34, Fiber 3.1, Sugar 3.8, Protein 31.5
HAM AND MUSHROOM QUICHE
Make this Ham and Mushroom Quiche for a tasty weeknight dish that couldn't be easier to prepare! It only takes 20 minutes to prep for the oven, but this ham and mushroom quiche with mayonnaise and fresh thyme is a winner!
Provided by My Food and Family
Categories Dairy
Time 50m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Heat oven to 400ºF.
- Press pastry onto bottom and up side of 9-inch pie plate sprayed with cooking spray; trim edge.
- Heat oil in large skillet on medium-high heat. Add mushrooms; cook 5 to 7 min. or until mushrooms are tender and liquid is cooked off, stirring occasionally. Remove from heat; stir in ham. Spoon into crust; top with cheese.
- Whisk remaining ingredients until blended; pour over ingredients in crust.
- Bake 30 min. or until knife inserted in center comes out clean. Let stand 10 min. before cutting to serve.
Nutrition Facts : Calories 320, Fat 21 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 135 mg, Sodium 490 mg, Carbohydrate 17 g, Fiber 1 g, Sugar 2 g, Protein 15 g
HAM AND CHEESE QUICHE
This is a hearty, rich and filling pie. Serve with a salad for a complete meal. Easy to prepare, and very tasty !
Provided by Judy L. Bishop
Categories Breakfast and Brunch Eggs
Time 1h10m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Beat together flour, salt, half-and-half and eggs in a medium bowl.
- Place Swiss cheese flat in the pie crust. Arrange spinach evenly over Swiss cheese, then cover with mushrooms. Pour the flour and egg mixture over mushrooms. Cover with flaked ham and top with Cheddar cheese.
- Bake in the preheated oven 45 to 55 minutes, until surface is golden brown.
Nutrition Facts : Calories 282.9 calories, Carbohydrate 14.3 g, Cholesterol 102.6 mg, Fat 20.1 g, Fiber 1.2 g, Protein 11.3 g, SaturatedFat 8.4 g, Sodium 620.5 mg, Sugar 0.6 g
LEEK, HAM AND MUSHROOM QUICHE
Another great way to get veggies into the kids! This quiche is mild, but very flavorful. It reheats well for lunch too if you manage to have any left over. The amount of eggs needed is depeendent on how much filling you end up with and how large and deep your pie dish is.
Provided by C. Taylor
Categories Savory Pies
Time 1h
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees.
- In a pan, heat oil and then add leaks, mushrooms, garlic and salt and pepper and cook for approximately 10 minute or until leeks have cooked down.
- Mix in the cream and cook another minute. Remove from the heat and stir in the ham.
- Place piecrust in a deep pie dish and then fill with the leek filling. Top with the cheeses.
- Whisk the eggs, milk and salt and pepper together. Slowly pour over the leeks.
- Bake for approximately 45 minute or until center of quiche has set.
Nutrition Facts : Calories 464.4, Fat 31.9, SaturatedFat 11.5, Cholesterol 292.6, Sodium 711.6, Carbohydrate 23.2, Fiber 2.3, Sugar 3, Protein 21.7
HAM, MUSHROOM, GREEN ONION AND CHEESE QUICHE
I just threw a quiche together and it had a great flavor so I thought I would share it. great way to use up left over ham.
Provided by anwil
Categories Cheese
Time 50m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Line a pie plate with pie crust, fold excess crust around the edges under.
- shred sharp cheese.
- In a bowl mix eggs with a splash of water.
- Add cheese,except American cheese,mushrooms and green onions.
- Pour mixture into pie plate lined with pie crust.
- Put the ripped up American cheese evenly over the top. Using a fork push some of the American cheese under the egg mixture, this is to avoid over browning.
- Cook in 350°F oven for about 40 minutes or until golden brown.
- Let cool and slice into eight slices.
Nutrition Facts : Calories 221.2, Fat 14.2, SaturatedFat 4.8, Cholesterol 205, Sodium 525.2, Carbohydrate 9.4, Fiber 0.4, Sugar 1.3, Protein 13.4
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- In a food processor, pulse the flour with the butter and salt until the mixture resembles coarse meal. Add the water and pulse a few times until a crumbly dough forms. Turn the dough out onto a work surface and knead 3 times, until it just comes together. Pat into a disk, wrap in plastic and refrigerate for at least 1 hour.
- Preheat the oven to 350°. On a lightly floured work surface, roll the dough out to a 12-inch round. Fit the round into a 10 1/2-inch tart pan with a removable bottom. Roll the rolling pin across the top of the pan to remove the excess dough. Line the dough with foil and fill it with rice or pie weights. Bake the tart shell for about 1 hour, or until golden around the edge. Remove the foil and rice and bake the shell for about 18 minutes longer, or until golden on the bottom. Transfer the tart shell to a wire rack and let it cool completely. Increase the oven temperature to 375°.
- In a large skillet, melt the butter. Add the mushrooms, season with salt and pepper and cook over moderate heat, stirring occasionally, until tender and browned, about 8 minutes. Let cool.
- In a medium bowl, whisk the eggs with the cream, milk, 3/4 teaspoon of salt and 1/4 teaspoon of pepper. Scatter the mushrooms, ham and cheese in the tart shell and pour the custard on top. Bake the quiche for about 30 minutes, or until it is lightly browned on top and the custard is just set. Transfer to a rack to cool for 15 to 20 minutes. Unmold the quiche, cut into wedges and serve.
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