SPINACH MUSHROOM QUICHE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h40m
Yield 6 to 8 servings
Number Of Ingredients 10
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.
SPINACH MUSHROOM CHEESY QUICHE
Make and share this Spinach Mushroom Cheesy Quiche recipe from Food.com.
Provided by JuliaTN
Categories Savory Pies
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Heat olive oil in a saute pan, toss spinach until it cooks down.
- Combine fresh garlic, onions, milk, eggs & grated cheese.
- Mix parmesan and garlic powder together (do not combine with other ingredients).
- Spread spinach out in the pie crust.
- Pour egg mixture into crust.
- Arrange mushrooms and feta over the top
- Sprinkle with parmesan/garlic mixture.
- Bake for one hour at 350.
Nutrition Facts : Calories 526.7, Fat 36.5, SaturatedFat 15.2, Cholesterol 236.6, Sodium 750.1, Carbohydrate 27.2, Fiber 2.6, Sugar 1.8, Protein 22.9
CHEESY SPINACH (OR SWISS CHARD) AND MUSHROOM QUICHE
This quiche is easy to make and really tasty. You can use any kind of cheese combination. Grate the cheese on the large holes of the grater. This is a great way to use up bits and pieces of left over cheese. I usually make this after a party, when I have lots of kinds of left over cheese that may not get used up otherwise. I have even used Parmesan and feta mixed with other cheeses and it always tastes great. Try whisking in 1 1/2 tsp of dijon mustard with the half and half or milk for a little more flavor. I have subsequently made this with 1 bunch of well sauteed, chopped, swiss chard and 1/2 onion, finely diced. I sauteed them in 3 tbsp butter for 15 minutes over med heat, and used 1 1/2 c. of the cooked chard and onion instead of the spinach. Everything else remains the same. It was really, really good.
Provided by Pesto lover
Categories < 4 Hours
Time 1h5m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 11
Steps:
- Drain the spinach very, very well. I squeeze it and them roll it in paper towels to get all liquid out - otherwise, a soggy pie.
- Place spinach in pie shell.
- Top spinach with mushrooms.
- Sprinkle nutmeg over mushroom.
- Top mushrooms with cheese.
- Beat eggs well and add half and half, salt and pepper.
- Pour egg mixture over cheese, being careful not to let it run over edges of the pie. I use the tip of a knife to move the cheese a bit so that the egg mixture can get through to the bottom of the pie.
- Bake at 350F for 45-50 minutes. Top will be lightly browned and it won't look wet. Let it sit for about 10 minutes before cutting and serving.
Nutrition Facts : Calories 189, Fat 12.8, SaturatedFat 4.6, Cholesterol 121.6, Sodium 268.8, Carbohydrate 11, Fiber 1.4, Sugar 1.4, Protein 8.3
EASY SPINACH AND MUSHROOM QUICHE
Make and share this Easy Spinach and Mushroom Quiche recipe from Food.com.
Provided by Felix4067
Categories < 60 Mins
Time 45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325°F.
- Saute mushrooms and spinach in butter or margarine.
- Beat together milk and eggs and then add seasonings and cheese.
- Combine the two mixtures and pour into pie shell.
- Bake for 35 minutes.
Nutrition Facts : Calories 360.2, Fat 27.8, SaturatedFat 13, Cholesterol 138.8, Sodium 496.1, Carbohydrate 16.5, Fiber 1.3, Sugar 0.4, Protein 11.5
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CHEESY SPINACH MUSHROOM QUICHE - LITTLE SPICE JAR
From littlespicejar.com
Reviews 4Estimated Reading Time 6 minsServings 8Total Time 1 hr 5 mins
- For the pie crust:Combine the flour, sugar and salt. Cut the butter into the flour mixture using a potato masher, pastry cutter, a fork, or your fingers. Break the butter down into pea sized or oatmeal like flakes. Add 2 tablespoons of the butter milk and using a fork continue to form a dough. Add more buttermilk until the dough starts to clump. You may not need the entire amount of buttermilk. Dump the dough out onto a flour service. Continue to work the dough until a ball forms. It should not me sticky. Wrap the dough in plastic wrap and refrigerate for at least an hour. 2 is ideal. Dough can be made and left in the refrigerator for up to 24 hours ahead of time.
- For the quiche: Place a rack in the center of the oven and preheat the oven to 350 degrees F. Thaw the spinach according the package directions in the microwave. Let the spinach drain in a fine metal strainer while preparing the quiche.
- Heat the olive oil and butter in a skillet on medium heat. Sautee the onions and mushroom for 8 minutes or until they release all the moisture and start to brown. Add the garlic and continue to cook for another 2 minutes. Add the nutmeg, red pepper flakes and season with salt and pepper. Remove from heat. On a well-floured surface, roll out the chilled pie dough. Turn the dough about a quarter turn after every few rolls until you have a circle thats about 12 inch in diameter. Carefully place the dough into a 9-inch pie dish. Tuck the dough in with your fingers making sure its placed neatly in the dish. With a sharp knife, trim the extra overhang of crust. Discard. Pre-bake crust for 8 minutes.
- While pie crust is baking, whisk together the eggs, half and half, milk, and parmesan. Season the egg mixture with salt and pepper. Blot and squeeze all the water out of the strained spinach into a kitchen towel. Make sure to remove all water from the spinach. Remove the pie crust from the oven after 8 minutes. Spread the spinach evenly into the base of the pie crust. Add the mushroom mixture. Sprinkle the shredded cheese over the top and pour the egg mixture over the other ingredients. Sprinkle with fresh cracked pepper if desired.
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