Best Herb And Mushroom Quiche From Get Cracking Recipes
MUSHROOM QUICHE LORRAINE
Family and friends will delight in this savory quiche from Michelle Fincher of Lyman, South Carolina. Mushrooms and green onions bring fresh flavor, while cheese and bacon lend a touch of decadence.
Provided by Taste of Home
Time 45m
Yield 6 servings.
Number Of Ingredients 9
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. Remove from the oven; reduce heat to 375°., Meanwhile, in a small skillet, saute mushrooms and onions in butter until tender. In a large bowl, beat the eggs, cream and pepper. Using a slotted spoon, transfer mushrooms and onions to egg mixture. Stir in cheese and bacon. , Pour into crust. Cover edges loosely with foil. Bake for 30-35 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting. Freeze option: Cover and freeze unbaked quiche. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 375°. Place quiche on a baking sheet; cover edge loosely with foil. Bake as directed, increasing time as necessary for a knife inserted in the center to come out clean.
Nutrition Facts : Calories 404 calories, Fat 28g fat (15g saturated fat), Cholesterol 204mg cholesterol, Sodium 378mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 0 fiber), Protein 14g protein.
QUICHE WITH MUSHROOMS
Savory, onion and sweet red pepper perk up the mushroom and cheese flavors in this pretty deep-dish pie...and add a little color, too. Ruth Andrewson of Leavenworth, Washington shared this recipe.
Provided by Taste of Home
Time 1h
Yield 6 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 319 calories, Fat 20g fat (9g saturated fat), Cholesterol 175mg cholesterol, Sodium 712mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 1g fiber), Protein 13g protein.
HERBED MUSHROOM QUICHE
This is a nice little quiche from The Runner's Cookbook printed in 1979. I used to make this quite a bit till my husband informed me that he does not like Swiss cheese. Oh well.
Provided by HEP MEP
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Saute mushrooms in margarine or butter.
- Cool to room temperature.
- Drain any liquid that accumulates.
- Preheat oven to 400*F.
- Prick pie crust with a fork several times.
- Pre-bake pastry for 5 minutes.
- In a medium-sized bowl, combine the cheese and basil.
- Place cooled mushrooms in the pie shell.
- Sprinkle cheese-basil mixture over the mushrooms.
- Beat the eggs,water,milk powder,salt and pepper in a bowl until blended.
- Pour over cheese.
- Bake 30 minutes or until a knife inserted in the center comes out clean.
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