Red Onion Tri Mushroom Quiche Recipes

BROCCOLI AND RED ONION QUICHE

Steps:

• Preheat the oven to 375 degrees F. Line a 9-inch pie plate with pie dough and crimp as desired; chill 30 minutes. Line with foil, then fill with pie weights or dried beans. Bake until the crust is set, about 20 minutes. Remove the foil and weights and continue baking until lightly golden, 5 to 10 more minutes. Let cool while you prepare the filling.
• Put the broccoli and red onions in a large bowl. Add the pepper jack and toss to combine.
• Whisk the eggs, heavy cream, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Stir in the chives. Add the and paprika, chile powder or lemon zest, if desired. Spread the vegetable-cheese mixture in the crust, then pour the egg mixture on top. Reduce the oven temperature to 350 degrees F and bake until the filling is set, 40 to 50 minutes. Let cool at least 30 minutes before slicing.
• Pulse the flour, salt and sugar in a food processor. Add about one-third of the butter; process until the butter is combined. Pulse in the remaining butter in 5 or 6 pulses to form coarse crumbs. Add the vinegar; pulse quickly a few times while adding 1/3 cup ice water. Squeeze some dough between your fingers. It should just hold its shape; if it's still crumbly, quickly pulse in more ice water by the tablespoonful. (Do not overwork the dough.)
• Turn the dough out onto a large piece of plastic wrap. Wrap the dough, then press and flatten into a thin round. Refrigerate 1 hour.
• Roll out the dough into an 11-to-12-inch round, about 1/8 inch thick, on a lightly floured surface. Center over a 9-inch pie plate. Fold in the edges and crimp as desired. Refrigerate at least 30 minutes before using.

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.

RED ONION TRI-MUSHROOM QUICHE

Steps:

• Sift flour and salt into a bowl.
• Add the butter and cut it into the flour until mixture resembles breadcrumbs.
• Beat the egg yolk with the water in small bowl.
• Sprinkle liquid onto flour mixture and combine with your fingertips.
• Form dough into a ball.
• Cover and chill for 30 minutes.
• Preheat the oven to 375 degrees and grease pie or quiche pan with butter.
• Roll out dough on floured surface and then line the pan.
• Prick bottom with fork and chill for 30 minutes.
• Line with foil and dried beans and bake in the oven for 25 minutes.
• Remove the foil and beans and cool on a wire rack.
• Reduce oven temp to 350 degrees.
• Melt butter in a large, heavy bottomed skillet.
• Add the onions, cover and cook over very low heat, stirring occasionally, for 20 minutes.
• Add mushrooms and thyme and cook for an additional 10 minutes, stir often.
• Spoon mixture into cooled tart shell and place the pan on a cookie sheet.
• Lightly beat the egg with the egg yolks and cream ans season to taste with salt and pepper.
• Pour mixture over mushroom filling and bake for 20 minutes or until the filling is set and golden.
• Serve hot or at room temperature.