Best Creamy Mushroom And Spinach Quiche Recipes

MUSHROOM SPINACH QUICHE

Steps:

• Blind bake the pie crust per package instructions. Remove from the oven and transfer to a wire rack to cool while making the filling.
• Adjust oven temperature to 350 degrees F.
• Meanwhile, heat the oil in a large nonstick pan over medium-high heat. Add shallots, and cook, stirring, until translucent but not brown.
• Add mushrooms, and season with salt and pepper. Cook, stirring frequently until mushrooms release their liquid and then liquid evaporates and mushrooms are dark golden brown, about 10 minutes.
• Grate the garlic into the mushrooms and cook for one minute more.
• Add spinach and cook until wilted but still bright and vibrant green.
• Place pie pan on a baking sheet - this will catch any runoff there may be during baking.
• Sprinkle half of the cheese evenly over the bottom of the crust.
• Spread mushrooms, shallots and spinach over the cheese and top with remaining cheese.
• In a medium bowl, whisk together milk, cream, and eggs. Season with nutmeg, salt, and pepper, to taste.
• Pour over cheese and mushroom spinach mixture.
• Transfer the quiche to the oven; bake until just set in the center, 30 to 35 minutes.
• Cool on a wire rack for about 10 minutes before slicing.

TRANSFORMED SPINACH MUSHROOM QUICHE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Fit pie crust into a 9-inch pie dish.
• Whisk eggs, milk, parsley, garlic, salt, black pepper, and nutmeg in a bowl.
• Gently combine spinach, mushrooms, onion, and feta cheese in a separate bowl. Spread spinach-mushroom mixture in the prepared pie dish; top with half the Swiss cheese.
• Pour egg mixture evenly over the filling, swirling egg mixture in bowl to spread seasonings through the eggs; top the quiche with remaining Swiss cheese. Place quiche on a baking sheet.
• Bake in preheated oven until the quiche is lightly puffed and browned, 45 to 50 minutes. A toothpick inserted into the center of the filling should come out clean. Cool for 30 minutes before serving.

SPINACH MUSHROOM QUICHE WITH HEAVY CREAM

Steps:

• Preheat oven to 375 degrees. Place the pie crust in a shallow tart pan and cut the excess crust from around the edges. Set aside.
• Heat a non-stick skillet on medium. Place 2 cups packed fresh spinach in the skillet and heat until cooked and the water is released. Remove from pan and cool. When cool enough to handle, squeeze all the water from the spinach by pressing it between layers of paper towels. Chop the spinach of using full sized leaves. Chopping is not necessary if using baby spinach.. Place the mushrooms and onions in the skillet and heat until the mushrooms have released their liquid and the onion is translucent. Remove from pan and drain on paper towels.
• Place half the grated cheese on the crust in the tart pan, followed but the spinach, mushrooms, and onions, spreading each out over the surface evenly. Add the remaining cheese.
• Beat the eggs lightly in a medium bowl. Add the sour cream and mix well, followed by the cream and milk. Season the custard with salt and pepper according to your taste. Ladle the custard mixture over the vegetables in the tart pan. Don't overfill as it will rise during cooking then sink once it is out of the oven. Place the tart on a baking sheet, grate some fresh nutmeg over the top and bake at 350 degrees until lightly golden brown but still a bit jiggly in the center, about 30 minutes. Cool to just warm before cutting and serving.

CREAMY MUSHROOM AND SPINACH QUICHE

Steps:

• Heat oven to 350°F.
• Spray 9-inch tart pan or pie plate with cooking spray; line with pie crust as directed on package. Pierce bottom and side of crust in several places with fork. Bake 15 min.; cool.
• Meanwhile, heat dressing in large skillet on medium-high heat. Add mushrooms; cook and stir 10 min. or until mushrooms are tender and until no liquid remains. Remove from heat; stir in spinach.
• Spoon spinach mixture into crust; top with cream cheese. Whisk eggs, milk and pepper until blended; pour over ingredients in crust.
• Bake 40 min. or until knife inserted in center comes out clean. Let stand 10 min. before cutting to serve.

SPINACH AND GRUYERE QUICHES

Steps:

• Preheat oven to 350 degrees, with racks set in upper and lower thirds. In a large skillet, heat butter over medium. Add shallots, and cook, stirring occasionally, until softened, 1 to 2 minutes. Add as much spinach to skillet as will fit; season with salt and pepper, and toss, adding more spinach as room becomes available, until wilted, 2 to 3 minutes.
• Transfer spinach mixture to a colander. Press firmly with the back of a spoon to squeeze out as much liquid as possible. Divide spinach mixture and cheese between prepared crusts. Place each crust on a separate rimmed baking sheet.
• In a large bowl, whisk together eggs, half-and-half, nutmeg, 1 teaspoon salt, and 1 teaspoon pepper. Dividing evenly, pour egg mixture into crusts.
• Arrange baking sheets on racks, and bake until center of each quiche is just set, 55 to 60 minutes, rotating sheets from top to bottom halfway through. Let quiches stand 15 minutes before serving.

BELLE AND CHRON'S SPINACH AND MUSHROOM QUICHE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• In a large bowl, whip together eggs, cream, nutmeg, salt, and pepper. Stir in bacon, spinach, mushrooms, onions, 3/4 cup Swiss cheese, and 3/4 cup Cheddar cheese. Transfer to the pie crust. Top with remaining cheese.
• Bake uncovered in the preheated oven 35 minutes, or until bubbly and lightly browned.

SIMPLE CRUSTLESS SPINACH AND MUSHROOM QUICHE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Grease a 10-inch pie dish.
• Melt butter in a skillet over medium heat; cook and stir sliced mushrooms until tender, about 5 minutes. Drain excess liquid, if necessary; set mushrooms aside.
• Place sour cream, eggs, Parmesan cheese, flour, cream, onion powder, garlic powder, salt, and hot pepper sauce in a blender; blend until smooth, 30 seconds to 1 minute. Pour egg mixture into a large bowl.
• Stir mushrooms, spinach, and Cheddar cheese into egg mixture. Pour into prepared pie dish.
• Bake in the preheated oven until lightly browned and a toothpick inserted into the middle of the quiche comes out clean, about 45 minutes.