Best Mushroom Caramelized Onion Spinach Swiss Quiche Recipes

SPINACH, ONION, AND MUSHROOM QUICHE

Steps:

• Preheat oven to 425.
• Place your pie dough into a 9" pie plate and prick the bottom and sides with a fork.
• Pre-bake the pie dough for 12 minutes; remove and set aside and reduce the oven temperature to 350.
• Put the butter and olive oil in a large skillet over medium heat and warm until the butter is melted. Add onion and cook until wilted and opaque, about 5 minutes. Add the mushrooms and continue to saute until they are golden in color, about 8-10 minutes.
• Add the garlic and cook for one minute.
• Add the spinach and saute briefly until just wilted. Allow mixture to cool for about 10 minutes; drain off any water.
• While waiting for the skillet ingredients to cool, whisk together the eggs, heavy cream, salt and pepper; stir in the cheese.
• Combine the vegetable mixture with the egg mixture and pour into the pre-baked crust. Place onto a rimmed cookie sheet and bake for 45-50 minutes or until set. Lightly wrap foil around crust if it starts to get too dark. (I love these crust protectors too!)
• Slice and serve!

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.

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.

MUSHROOM, CARAMELIZED ONION, SPINACH, SWISS QUICHE

Steps:

• 1. Preheat the oven to 350 F.
• 2. Place your pie crust in a 9-inch pie plate and flute the edges. If desired, brush the edges of the crust with a bit of half-and-half or an egg wash.
• 3. Caramelize the onions in the butter. This means cook slowly on low heat until they are a beautiful golden brown. If you're not using a sweet onion, add a pinch of sugar. Remove to a ramekin. Sauté the mushrooms with thyme in the same pan until all the liquid cooks off. Season with salt and black pepper and let cool.
• 4. In a 4 cup measuring cup, whisk together the eggs and half-and-half in a large bowl. Add a pinch of salt and pepper. Stir in most of the cheddar cheese.
• 5. Place the slices of Swiss cheese in the base of the pie crust. Next layer the baby spinach then the mushrooms. Using tongs drop caramelized onions on top of spinach and mushrooms. Pour egg mixture into pie and stir to distribute evenly. Sprinkle more grated cheddar on top if you have any left.
• 6. Bake the quiche for about 50-60 minutes, or until a knife comes out clean from the center. Check the quiche around 35-40 minutes and if the crust is starting to brown too quickly, cover (just the crust or parts of it) with aluminum foil to protect it. Using a glass pan prevents this from happening. Let rest for 5 minutes before cutting. Serve warm! A salad and a nice Pinot Grigio pairs beautifully!