Best Wild Mushroom And Gruyere Quiche Recipes

MUSHROOM GRUYERE QUICHE

Steps:

• Preheat oven to 375°In a medium sauce pan, melt the butter over medium heat. Once shimmering, add the sliced mushrooms and sauté, stirring frequently, until most of the moisture has absorbed from the pan. Add the chopped thyme, and 1/8 tsp salt and pepper to the mushrooms. Continue to sauté for an additional minute or two. Remove from heat and allow to cool.
• Roll your pie crust into your pie plate. Grate the gruyere directly into the bottom of the prepared crust. Leave 1/4 (1.5 oz) of the block of cheese for the top of the quiche. Arrange the cooked mushrooms over the cheese in a nice, even layer..
• In a large measuring cup, combine 3 eggs, 1 cup whole milk, and 1/4 tsp salt and pepper. Whisk to combine. Pour this custard over the filling. Sprinkle with remaining 1/4 of the gruyere.
• Transfer pie plate to a baking sheet lined with parchment paper (to avoid and overflow from leaking all over your oven). Bake at 375° for 35-45 minutes or until the center of the quiche no longer wiggles when you shake the pan a little bit.
• Remove the quiche from the oven and allow to rest for 10-15 minutes while you finish preparing your salad. Cut into wedges and serve alongside your salad.

QUICHE WITH MUSHROOMS

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.

SHALLOT-MUSHROOM QUICHE

Steps:

• Preheat oven to 375 degrees. Lightly flour a rolling pin and work surface and roll out dough to a 12-inch round. Place in a 9-inch pie plate, fold overhang under, and crimp edge. Place a sheet of parchment paper over dough and fill with pie weights or dried beans. Bake until edge is dry and light golden, about 20 minutes. Remove parchment and weights.
• Meanwhile, in a large skillet, melt butter over medium-high. Add shallots, season with salt and pepper, and cook until light golden, 8 to 10 minutes. In a medium bowl, whisk together eggs and cream. Add shallots, mushrooms, and cheese and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Whisk to combine, pour into crust, and bake until center of quiche is just set, 40 to 45 minutes. Serve warm or at room temperature.

CARAMELIZED ONION, MUSHROOM AND GRUYERE QUICHE WITH OAT CRUST

Steps:

• Preheat the oven to 400 degrees F. Spray a 9-inch pie dish with cooking spray.
• To prepare the crust, put the oats, flour and salt in the bowl of a food processor and pulse 3 times to combine. Add the butter and pulse about 12 times, until you get a pebbly course texture. Add the buttermilk and pulse 3 to 5 times more to combine. Form the mixture into a ball and place it between 2 large pieces of waxed paper. Roll out into a circle about 10 inches in diameter.
• Remove the top sheet of waxed paper. Transfer the crust, still on the other piece of waxed paper to the pie dish, then remove the waxed paper from the top. Press the crust gently into the dish. Bake for 9 minutes, then let cool.
• To prepare the filling, heat 2 teaspoons of oil in a large nonstick pan over a medium-low heat. Add the onion and cook, stirring occasionally, until golden brown and caramelized, about 20 minutes. Transfer the onions to a bowl. Add the remaining 2 teaspoons of oil to the pan and heat over a medium-high heat. Add the mushrooms and cook, stirring occasionally, until they have released their water and begin to brown, about 6 minutes. Add the onions back to the pan, stir in the salt, pepper, mustard and thyme.
• In a medium bowl whisk together the eggs, egg whites and evaporated milk.
• Sprinkle the cheese into the pie crust. Top with the mushroom-onion mixture and pour the egg mixture on top. Reduce oven temperature to 350 degrees F. Bake for 35 minutes or until knife inserted in the middle comes out clean. Let stand for 5 minutes before cutting into 6 wedges and serving.
• Excellent source of: Protein, Riboflavin, Phosphorus, Selenium
• Good source of: Vitamin A, Niacin, Vitamin D, Pantothenic Acid, Calcium, Iodine, Iron, Potassium

WILD MUSHROOM QUICHE WITH WALNUT CRUST

Steps:

• For the crust: Preheat the oven to 350 degrees F. Pulse together the walnuts, flour, sugar and salt to a fine meal in a food processor. Pulse in the butter until it forms to a crumbly dough. Press into the bottom and up the sides of a 9-inch springform pan. Place on a baking sheet and bake until lightly browned, 15 to 20 minutes. Remove and let cool.
• For the filling: Reduce the oven temperature to 325 degrees F. Heat the olive oil in a large skillet over high heat. Add the wild mushrooms and white mushrooms and season with 1 teaspoon salt and some pepper. Cook, stirring occasionally, until soft, about 5 minutes. Lower the heat to medium; add the butter, shallots and thyme. Cook, stirring frequently, until the mushrooms are tender, about 10 minutes more. Adjust the seasoning and set aside.
• Combine the Parmesan and Comte cheeses in a small bowl and set aside. Scatter half of the mushrooms and half the cheese evenly over the crust. Whisk the eggs, milk, heavy cream and 3/4 teaspoon salt in a large bowl until smooth and frothy. Pour half the egg mixture over the mushrooms. Repeat with the remaining mushrooms and egg mixture and top with the remaining cheese.
• Bake the quiche until golden brown on top and just set with a little wiggle in the very center, 50 to 60 minutes. Run a clean paring knife between the crust and the pan to separate. Let cool slightly for 25 minutes.
• Garnish the quiche with parsley. Carefully remove the springform pan ring. Cut the quiche into wedges and serve warm or at room temperature with crisp greens.

WILD MUSHROOM AND GRUYERE QUICHE

Steps:

• Combine flour and butter with a pastry blender until you get a mealy texture.
• Add in the cold water, 1 tsp at a time until dough is able to be shaped into a ball. Be careful not to add too much or it will make it sticky.
• Roll the dough on a lightly floured surface into a 12 in circle, and then press into a 9 inch pie dish.
• Place in pie weights, and bake for 6-8 minutes at 450, or until the edges are a light brown.
• Turn oven down to 375.
• Remove the weights and sprinkle the shredded cheese along the bottom of the quiche crust.
• In a pan, melt 2 tbs butter and add onions and cook until they are soft.
• Add in the mushrooms, and saute until lightly brown.
• In a large bowl combine egg starters, cream, sun-dried tomatoes, and the onion and mushroom mixture.
• Pour into quiche crust, and sprinkle with the basil.
• Bake for 30-35 minutes, or until a knife inserted comes out clean.