Best Mushroom And Blue Cheese Quiche Recipes

Mushroom-Blue Cheese Quiche image

Provided by Oolala

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 11

1 pastry shells, 9-inch, uncooked
1/2 lb mushroom
1 tablespoon lemon juice
1/4 cup blue cheese, crumbled
4 scallions, chopped
3 slices bacon, cooked, crumbled
3 eggs
1/2 cup milk
1/4 cup half-and-half
pepper, to taste
salt, to taste

Steps:

Make or buy a prepared shortbread pastry crust and line a pie tin with it.
Cook the mushrooms and lemon juice until "dryish".
Pour this mixture into the pie shell along with the blue cheese, scallions and bacon.
In a separate bowl, lightly beat the remaining ingredientss and add them to the pie shell.
Cook at 350 (maybe hotter-recipe says "hot oven") for 45 minutes until browned and puffy.

Nutrition Facts : Calories 304.9, Fat 21.6, SaturatedFat 7.3, Cholesterol 124.2, Sodium 388.1, Carbohydrate 18.2, Fiber 1.2, Sugar 1.2, Protein 9.9

Mushroom and Blue Cheese Quiche image

Provided by office

Categories Cheese

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 11

Steps:

Pastry Method.
Using a pastry blender, blend the butter into the flour until the mix resembles coarse breadcrumbs.
Add water a little at a time until the pastry comes together to form a ball.
Chill for 15 minutes.
Roll out thinly to line a 20-24cm flan tin.
Filling Method.
Sauté mushrooms and onions with a little butter until soft.
Cover the bottom of the uncooked pastry crust with grated cheese and then the mushroom and onion.
Mix together eggs, cream, milk and season with salt and pepper.
Pour into the pie crust and then sprinkle with blue cheese.
Bake at 220°C for 20-30 minutes until set and serve.

Nutrition Facts : Calories 591.7, Fat 40.1, SaturatedFat 24, Cholesterol 258.3, Sodium 916.8, Carbohydrate 34.1, Fiber 1.6, Sugar 2.3, Protein 24.4

Mushroom & Swiss Cheese Quiche image

Provided by MMers

Categories Cheese

Time 1h25m

Yield 1 ten inch pie

Number Of Ingredients 15

4 tablespoons butter
2 tablespoons finely minced onions
1 lb fresh mushrooms, thinly sliced
1 1/2 teaspoons salt
1 teaspoon lemon juice
4 eggs
1 cup half-and-half (10% cream)
fresh ground pepper
1/16 teaspoon ground nutmeg
2 ounces grated swiss cheese
2 tablespoons butter, softened
1 cup sifted all-purpose flour
1/2 teaspoon salt
1/3 cup shortening
3 -4 tablespoons ice water

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.