Swiss Cheese Mushroom Quiche Recipes

SWISS CHEESE QUICHE WITH MUSHROOMS & ONIONS

Steps:

• Line the quiche dish or 9" pie dish with the pastry crust and crimp the edges. Line inside with a sheet of foil. Fill the crust with uncooked dry beans or pie weights and bake at 400 degrees for 7 minutes. Remove from oven, take out the weights by carefully pulling up the foil, and prick the bottom of the crust with a fork. Continue baking 5 more minutes--the crust should be partially baked, not brown. Let cool. Reduce the oven temperature to 375.
• Make the custard by combining the eggs, cream, wine, salt, pepper, and nutmeg. Whisk until blended and set aside.
• Heat butter in a saute pan and add the onions and mushrooms, and a pinch of salt to draw out flavor. Cook only until soft and golden (not browned), about 5 minutes.
• Spread the onions and mushrooms in the partially baked pie shell and sprinkle with the swiss cheese. Cover with custard mixture.
• Bake at 375 for 40 minutes, until puffed and golden. Remove from oven and allow to sit for 15 minutes before cutting.
• Note: I have tried this without the white wine and it does not turn out as well, so don't leave it out. Also, if you have fresh herbs on hand, you can sprinkle those on top before baking or at the table when serving.

MOOSEWOOD SWISS CHEESE AND MUSHROOM QUICHE

Steps:

• Cover bottom of crust with swiss cheese.
• In a frying pan, melt butter and saute onions until soft and translucent.
• Add mushrooms, a dash or two of thyme and salt and pepper to taste and saute for 5 more minutes or until cooked through.
• Spoon veggies over cheese in pie crust.
• In a medium bowl, beat all of the custard ingredients together until thoroughly mixed.
• Pour custard over mushroom layer until pie is full (there might be some left over).
• Sprinkle paprika over the top and cook in a 375* oven for 40-45 minutes.

SWISS CHEESE & MUSHROOM QUICHE

Steps:

• Preheat oven to 375.
• Melt butter in small pan. Add onions & saute over medium heat. When they begin to soften, add mushrooms, salt, pepper & thyme. Saute 5 minutes more and remove from heat.
• Combine eggs, milk, Tabasco, and flour in a blender or food processer.
• Spread cheese over bottom of pie crust, and spread onion/mushroom mixture on top. Pour egg mixture over that and top with tomato slices. Sprinkle with paprika.
• Bake for 35-45 minutes, until solid in center. Test by inserting a knife in the center. If it comes out clean, the quiche is done.

MUSHROOM & SWISS CHEESE QUICHE

Steps:

• For Pastry: Sift together the flour and salt.
• Using a pastry blender, cut the shortening in until mixture resembles cornmeal.
• Slowly sprinkle ice water over the top, while tossing the mixture up from the bottom of the bowl with a fork.
• Gather the dough into a ball, using only enough water to hold the ball together.
• Wrap ball in waxed paper and refrigerate for 20 minutes.
• Remove from fridge and roll out into a circle which is 2 inches larger than the diameter of the pie pan being used.
• Put dough into pan.
• Place a piece of aluminum foil on the bottom and up the sides of the pie pan.
• Fill with dry beans (this will stop the pastry from puffing up during baking).
• Bake in preheated 450F degree oven, on lowest rack, for 12 minutes.
• Take from oven and remove beans and foil (be careful, they will be hot).
• Meanwhile, prepare filling: Melt butter, add onions and cook for 1 minute.
• Stir in mushrooms, 1 tsp salt and lemon juice.
• Cook, stirring occasionally, until mushrooms are done and all the liquid has evaporated.
• Continue frying the mushrooms in the butter for about 1 minute.
• In a large bowl, beat the eggs and cream together.
• Add the remaining salt, pepper and nutmeg.
• Stir in the mushrooms.
• Pour into prepared pastry shell, sprinkle with swiss cheese and dot with softened butter.
• Bake in preheated 350F degree oven for 35 minutes or until quiche is puffy and browned, and a knife inserted into center comes out clean.
• Let sit for 10 minutes before serving.

SWISS CHEESE MUSHROOM QUICHE RECIPE

Steps:

• Prepare crust: Cut together flour and butter until uniformly blended. (food processor works well for this) Add about 3 Tbl. cold buttermilk (or water) and blend until mixture holds together. Wrap and chill for 1 hour. Roll out dough and cover pie pan. Cover crust with grated Swiss cheese. Saute onion and mushrooms with butter, salt, pepper and dash of thyme. Cover cheese with mushroom mixture. Make a custard: Beat together eggs, milk, flour, salt and dry mustard. Pour over mushroom layer. Sprinkle with paprika. Bake at 375 degrees 40-45 minutes, or until solid in the center when jiggled. Let set until firm....10 - 15 minutes, before cutting. Variations: Substitute cheddar for Swiss cheese. Use tomato slices to cover cheese and or cooked bacon. Substitute scallions for onion. Add 1 tsp. horseradish.

SWISS CHEESE QUICHE (JULIA CHILD)

Steps:

• To partly bake the pastry shell:.
• Bake in middle of oven at 400 degrees F. for 8-9 minutes.
• For filling:.
• Preheat oven to 375 degrees F. Place oven rack in upper third of oven.
• Beat eggs.
• Add enough cream (or milk or cream-milk combination) so that eggs and cream measure 1 1/2 cups total.
• Add salt, nutmeg and pepper; mix through.
• Stir in cheese. Check seasoning.
• Pour into pastry shell and distribute butter pieces on top. Place on baking sheet.
• Bake 25-30 minutes or til puffed and browned.
• Slide quiche onto a hot platter and serve.

TOMATO-BASIL-SWISS QUICHE

Steps:

• Mix the eggs, sour cream, flour, cornmeal, salt and pepper together. Then carefully stir in the green onion, tomatoes, and swiss cheese, reserving a bit of cheese for the top.
• Pour into a greased pie dish or 9x9 inch pan. Bake in a 350 F oven for 35-345 minutes, or until set in the middle.
• Sprinkle with reserved cheese and chives and serve hot.