PARVE MUSHROOM QUICHE
Make and share this Parve Mushroom Quiche recipe from Food.com.
Provided by zeldamet
Categories Vegetable
Time 1h
Yield 1 pie, 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees.
- Par bake 1 pie shell until light brown.
- Lower oven temperature to 350 degrees.
- Melt margarine.
- Saute onions until soft.
- Add mushrooms and saute until soft.
- Add the flour and cream (or non-dairy creamer). Stir till smooth. Simmer for 10 minutes.
- Add sherry or dry wine, salt and pepper to taste.
- Cook through and cool. Pour into crust. Cover with top crust. Prick top a lot.
- Glaze with egg yolk.
- Bake 30-40 minutes.
Nutrition Facts : Calories 314.4, Fat 23.7, SaturatedFat 9.2, Cholesterol 54.5, Sodium 497.1, Carbohydrate 20.1, Fiber 2, Sugar 3.6, Protein 5.8
CHICKEN AND MUSHROOM QUICHE
This recipe makes two quiche, so you might wish to freeze one for another meal, it may be frozen sucessfully, just cover tightly with foil and place in the freezer, to bake, just thaw in the refrigerator overnight and bake at 350 degrees F for 40-50 minutes, the quiche may be baked in two 9-inch pie pans instead of the quiche pans.
Provided by Kittencalrecipezazz
Categories Savory Pies
Time 55m
Yield 2 pies
Number Of Ingredients 12
Steps:
- Set oven to 425 degrees.
- Line two 9-inch quiche dishes or pie plates with prepared pastry; prick the bottoms well with a fork.
- Bake for 6-8 minutes.
- Reduce oven temperature to 350 degrees.
- Cool the crusts on a wire rack.
- In a small frypan, saute the onion and garlic until tender (about 3 minutes).
- In a bowl, combine the sauteed onions and garlic with grated cheese, bacon, mushrooms and cooked chicken; toss gently.
- Divide the mixture in half and spoon into the baked and cooled pie crust.
- In a bowl, combine/whisk the eggs, whipping cream, salt, pepper and dry mustard powder; whisk well until combined.
- Pour half of the cream/egg mixture over the veggies.
- Bake on lowest oven rack for 30 minutes, or until set.
Nutrition Facts : Calories 2934.6, Fat 224.3, SaturatedFat 98, Cholesterol 1338, Sodium 2426.3, Carbohydrate 105.2, Fiber 9.9, Sugar 7.5, Protein 124.7
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