PORTABELLA MUSHROOM QUICHE
Posted in response to a request; haven't tried this myself but, being a mushroom lover, it's now on my list!
Provided by Lennie
Categories Savory Pies
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Saute mushrooms in hot butter until they are crisp and browned, then stir in garlic and stir fry for 2 minutes; stir in the tomatoes and set aside.
- Now, make pastry: Mix flour and salt in bowl, then cut in butter and shortening with a pastry cutter until crumbly.
- Add milk, one tablespoon at a time; mix lightly until all is moistened; add more milk if necessary.
- Gather in a ball and roll out between 2 sheets of wax paper, peel off one sheet, place pastry onto 8 or 9-inch pie plate and peel off 2nd sheet; fit nicely into shell and crimp edges; paint edges with small amount of unbeaten egg white.
- Or, if you don't want to make pastry, use a prepared crust and paint edges as above.
- Now make custard: Beat together the whipping cream, egg yolks and spices; stir in basil.
- Now fill unbaked pie shell with mushroom mix, then pour custard over.
- Bake in a preheated 375F oven for 40 to 45 minutes, until custard is set and deeply browned.
- Let set 5 minutes before cutting.
ASPARAGUS AND MUSHROOM QUICHE
This delicious symphony of asparagus, portobello mushrooms, crispy bacon and onion will leave your taste buds hungry for more. Perfect for breakfast, brunch, lunch or dinner.
Provided by WendytheQ
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 1h
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Cook bacon in a large skillet over medium heat until evenly brown and crisp. Drain on paper towels, crumble and set aside.
- Heat oil in a large skillet over medium-high heat. Add onions; cook and stir until translucent. Reduce the heat to medium and add the portobello mushrooms. Continue cooking until the mushrooms are tender. Set aside.
- Bring a saucepan of salted water to a boil over high heat. Cook asparagus in boiling water until just tender, 1 to 2 minutes. Immediately drain and run under cold water to cool.
- Brush the pie shell with the beaten egg white, if using. Place the onion and mushroom mixture, asparagus, and bacon into the bottom of the pie shell. Sprinkle the Cheddar and feta cheeses over the vegetables. In a small bowl, whisk together the eggs, cream, salt, and pepper until smooth. Pour this mixture over the vegetable and cheese filling.
- Bake uncovered for 35 to 40 minutes, or until firm and lightly browned on top. Let cool to room temperature before serving.
Nutrition Facts : Calories 367.9 calories, Carbohydrate 13.5 g, Cholesterol 115.1 mg, Fat 28.3 g, Fiber 1.1 g, Protein 15.4 g, SaturatedFat 11.6 g, Sodium 787.7 mg, Sugar 2 g
SAUSAGE, ONION AND PORTABELLA MUSHROOM QUICHE
At one time quiche was considered a 'sophisticated' dish, served at well to do luncheons. My how things have changed. Now a regular weekday meal in many homes, quiche may contain ingredients from the exotic to the ordinary. Here's a new version I hope will find a place in your collection. Created for RSC 16.
Provided by Diana 2
Categories Savory Pies
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350*. Lightly spray a 9" deep dish pie plate with cooking oil and set aside.
- Mix the corn flake crumbs with the melted butter. Using the back of a spoon, press into the bottom (not the sides) of the pie plate and bake for 5 minutes. Set aside.
- In a medium sized non-stick skillet, fry sausage until cooked and browned. (Mashing with a fork while cooking, will make it crumble nicely.) Drain the sausage on several paper towels, and set aside.
- Wipe the skillet dry using paper towels. Add the mushrooms and onions, and fry until the onions begin to soften. Dry frying will bring out the flavour in both the onions and the mushrooms. Toss with 3/4 cup reserved sausage and sprinkle over the cornflake crust. Top with shredded cheese.
- Mix together eggs, cream, thyme, salt and pepper. Carefully pour this mixture into the pie plate, so as not to disturb the crust. Sprinkle with chives.
- Bake at 350* for 35 minutes or until set and beginning to brown around the edge. Cool for 5 minutes before cutting.
Nutrition Facts : Calories 223.9, Fat 15.9, SaturatedFat 8.7, Cholesterol 191.6, Sodium 225.8, Carbohydrate 8.8, Fiber 0.9, Sugar 2.2, Protein 12.4
PORTABELLA MUSHROOM BAKE
I love portobello mushrooms. They are wonderful as a side dish or even a vegetarian main dish.This is a dish from The Garden of Vegan (Arsenal Pulp, $22.95) by Sarah Kramer and Tanya Barnard. Bragg is similar to soy sauce and is sold in health food stores. I found this recipe in the Toronto Star.
Provided by Dreamer in Ontario
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- In blender or food processor, grind almonds until powdered.
- Add oil, Bragg sauce, water, vinegar, garlic, rosemary and oregano; blend.
- Place mushrooms upside down in baking dish, tightly in one layer.
- Bake for 30 to 35 minutes or until mushrooms are tender.
- To serve, slice thickly on diagonal. Spread onion and sauce on top.
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