EASY SPINACH AND MUSHROOM QUICHE RECIPES

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SPINACH MUSHROOM QUICHE RECIPE - BETTYCROCKER.COM



Spinach Mushroom Quiche Recipe - BettyCrocker.com image

Bisquick® Gluten Free mix crust topped with spinach and mushroom mixture for a tasty breakfast – perfect if you love French cuisine.

Provided by Betty Crocker Kitchens

Total Time 1 hours 40 minutes

Prep Time 30 minutes

Yield 8

Number Of Ingredients 12

1 cup Bisquick™ Gluten Free mix
1/3 cup plus 1 tablespoon shortening
3 to 4 tablespoons cold water
1 tablespoon butter
1 small onion, chopped (1/3 cup)
1 1/2 cups sliced fresh mushrooms (about 4 oz)
4 eggs
1 cup milk
1/8 teaspoon ground red pepper (cayenne)
3/4 cup coarsely chopped fresh spinach
1/4 cup chopped red bell pepper
1 cup gluten-free shredded Italian cheese blend (4 oz)

Steps:

  • Heat oven to 425°F. In medium bowl, place Bisquick mix. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
  • Press pastry in bottom and up side of ungreased 9-inch quiche dish or glass pie plate. Bake 12 to 14 minutes or until crust just begins to brown and is set. Reduce oven temperature to 325°F.
  • Meanwhile, in 10-inch skillet, melt butter over medium heat. Cook onion and mushrooms in butter about 5 minutes, stirring occasionally, until tender. In medium bowl, beat eggs, milk and red pepper until well blended. Stir in spinach, bell pepper, mushroom mixture and cheese. Pour into partially baked crust.
  • Bake 40 to 45 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before cutting.

Nutrition Facts : Calories 260 , CarbohydrateContent 16 g, CholesterolContent 120 mg, FatContent 2 , FiberContent 0 g, ProteinContent 9 g, SaturatedFatContent 6 g, ServingSize 1 Serving, SodiumContent 340 mg, SugarContent 4 g, TransFatContent 2 g

SPINACH MUSHROOM QUICHE RECIPE | REE DRUMMOND | FOOD NETWORK



Spinach Mushroom Quiche Recipe | Ree Drummond | Food Network image

Provided by Ree Drummond : Food Network

Categories     main-dish

Total Time 1 hours 40 minutes

Cook Time 25 minutes

Yield 6 to 8 servings

Number Of Ingredients 10

2 tablespoons olive oil
8 ounces sliced button mushrooms 
2 cloves garlic, minced 
2 teaspoons chopped fresh thyme 
Kosher salt and freshly ground black pepper 
1 store-bought pie crust 
One 10-ounce box frozen chopped spinach, thawed, drained and pressed to remove any water 
6 ounces Gruyere, grated 
1 1/2 cups half-and-half 
8 large eggs 

Steps:

  • Preheat the oven to 400 degrees F.
  • Heat the oil in a large skillet over medium heat. When the oil is hot, add the mushrooms, garlic and thyme. Cook, stirring occasionally, until the mushrooms have browned, 5 to 6 minutes. Season with a pinch of salt and pepper. Remove the skillet from the heat.
  • Press the pie crust into a deep, 9-inch tart pan with a removeable bottom (or a deep-dish pie pan). Layer the mushrooms and spinach into the crust and top with the cheese.
  • Whisk together the half-and-half, eggs and a good pinch of salt and pepper in a large bowl. Pour the egg mixture into the crust.
  • Place the pan on a rimmed baking sheet. Lightly cover the pan with aluminum foil and bake for 45 minutes. Remove the foil and continue baking until the quiche is set and the crust is golden brown, another 10 to 15 minutes. Let the quiche sit for 10 to 15 minutes, then remove from the pan, slice and serve.

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