Mushroom Crust Quiche Recipes

MUSHROOM QUICHE

Steps:

• Roll out the dough: Roll out dough on a clean, lightly floured surface into a 12-inch circle. Line a 10 by 1 1/2-inch tart pan with the rolled out dough. Trim the edges. Chill in freezer for 30 minutes. (You need to pre-freeze the raw crust or it will slip down the sides of the pan when it cooks.)
• Preheat the oven to 350°F.
• Pre-bake crust: Line the crust with aluminum foil or parchment paper, pushing into the bottom edge. Trim excess lining, but don't cut the foil or parchment paper too close to the crust, allow for enough room to easily lift it out. Fill it at least two-thirds with baking weights-dried beans (I keep a bag of pinto beans just to use for pie weights), rice, or aluminum pie weights. Bake initially for 15 minutes, then remove from oven and let cool a few minutes. Carefully remove parchment paper and weights. Poke the bottom of the pie crust with the tines of a fork and return to oven and bake an additional 10 minutes or until lightly golden. (Fork holes are for any air to escape.) Let cool on a rack while you make the filling.
• Sauté the shallots and mushrooms: Heat oil in a large nonstick skillet over medium high heat. Sauté the shallots for a minute, then add the mushrooms. Sprinkle with salt and pepper and cook, stirring frequently, until the mushrooms release all of their moisture, and get well browned, about 10 minutes.
• Make the filling: Whisk together the cream, milk, and eggs in a medium bowl. Stir in nutmeg, salt and pepper.
• Assemble the quiche: Place the tart pan on a rimmed baking sheet to catch any run-off or leaks. Sprinkle half of the grated Gruyere over the bottom of the crust. Spread the mushrooms and shallots over the cheese in an even layer, and sprinkle with the remaining cheese. Pour the egg mixture over the mushrooms and cheese in the crust.
• Bake: Put the baking sheet with the tart pan in the oven and bake at 350°F until the center is just set, still a little wiggly, about 30 to 35 minutes. Remove to a rack and let cool for 20 minutes before slicing.

SPINACH MUSHROOM QUICHE

Steps:

• Preheat the oven to 400 degrees F.
• Heat the oil in a large skillet over medium heat. When the oil is hot, add the mushrooms, garlic and thyme. Cook, stirring occasionally, until the mushrooms have browned, 5 to 6 minutes. Season with a pinch of salt and pepper. Remove the skillet from the heat.
• Press the pie crust into a deep, 9-inch tart pan with a removeable bottom (or a deep-dish pie pan). Layer the mushrooms and spinach into the crust and top with the cheese.
• Whisk together the half-and-half, eggs and a good pinch of salt and pepper in a large bowl. Pour the egg mixture into the crust.
• Place the pan on a rimmed baking sheet. Lightly cover the pan with aluminum foil and bake for 45 minutes. Remove the foil and continue baking until the quiche is set and the crust is golden brown, another 10 to 15 minutes. Let the quiche sit for 10 to 15 minutes, then remove from the pan, slice and serve.

SHALLOT-MUSHROOM QUICHE

Steps:

• Preheat oven to 375 degrees. Lightly flour a rolling pin and work surface and roll out dough to a 12-inch round. Place in a 9-inch pie plate, fold overhang under, and crimp edge. Place a sheet of parchment paper over dough and fill with pie weights or dried beans. Bake until edge is dry and light golden, about 20 minutes. Remove parchment and weights.
• Meanwhile, in a large skillet, melt butter over medium-high. Add shallots, season with salt and pepper, and cook until light golden, 8 to 10 minutes. In a medium bowl, whisk together eggs and cream. Add shallots, mushrooms, and cheese and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Whisk to combine, pour into crust, and bake until center of quiche is just set, 40 to 45 minutes. Serve warm or at room temperature.

MUSHROOM-CRUST QUICHE

Steps:

• Preheat oven to 350-degrees. Grease a 9-inch pie plate.
• Saute` mushrooms in 3 tablespoons butter; stir in crackers. Press mixture into the pie pan; set aside.
• Cook onion in remaining 2 tablespoons butter. Spread onions over crust and sprinkle with cheese.
• In a blender or food processor, mix cottage cheese, eggs, and cayenne pepper until smooth. Pour mixture into the crust, and sprinkle with paprika.
• Bake for 30 minutes or until a knife inserted in the center comes out clean. Let stand 15 minutes before serving.

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.

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 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.

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.

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.

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.