QUICHE RECIPE BISQUICK 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

CHICKEN QUICHE RECIPE - SKINNYTASTE



Chicken Quiche Recipe - Skinnytaste image

This easy lighter chicken quiche is made with refrigerated pie crust and loaded with spinach and mushrooms but you can use any combination of vegetables. A great recipe to clean out the refrigerator!

Provided by Gina

Categories     Breakfast    Brunch

Total Time 100 minutes

Prep Time 10 minutes

Cook Time 90 minutes

Yield 6

Number Of Ingredients 10

refrigerated Dough for 1 (9-inch pie crust)
7 large eggs (beaten)
2/3 cup skim milk
2 cups diced cooked chicken or turkey breast (chopped 1/2 inch pieces)
1 cup chopped baby spinach
1/3 cup part skim Swiss cheese (or cheese of your choice)
4 ounces mushrooms (chopped 1/2 inch pieces)
1 teaspoon salt
1/8 teaspoon black pepper
1/2 teaspoon dried thyme

Steps:

  • Preheat oven to 400F degrees.
  • Roll the dough out on a well-floured work surface until it’s approximately 12-inches in diameter. Transfer it to a 9-inch glass deep pie dish.
  • Using your fingers, press it firmly into the bottom and sides of the pie plate. Then fold/crimp the overhanging dough. Prick the bottom and sides of the pie crust all over with the tines of a fork to prevent the crust from bubbling.
  • Transfer the pie crust to a cookie sheet and your pre-heated oven and bake for 15 to 18 minutes, until par-baked.
  • Meanwhile in a large mixing bowl lightly beat the eggs with milk, add the remaining ingredients and pour into the par-baked pie crust.
  • Place quiche on cookie sheet, cover the edges of the exposed crust with foil to prevent browning too much and bake on the middle oven rack until the eggs are set and a knife inserted in center comes out clean, for 50 to 60 minutes.
  • Let cool before serving.
  • Serve with a crisp green salad or maybe some fresh fruit on the side.

Nutrition Facts : ServingSize 1 /6th of quiche, Calories 333.5 kcal, CarbohydrateContent 19.5 g, ProteinContent 26.5 g, FatContent 17 g, SaturatedFatContent 7 g, CholesterolContent 269.5 mg, SodiumContent 507 mg, FiberContent 0.5 g, SugarContent 2 g

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