Best 4 Mushroom Crust Quiche Recipes

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Indulge in a culinary masterpiece with our exquisite Mushroom Crust Quiche. This delectable dish combines the earthy flavors of mushrooms with a creamy, savory filling, all encased in a crispy, flavorful crust. Perfect for brunch, lunch, or dinner, this quiche is sure to impress. Discover a symphony of textures and flavors with our three unique recipes: the Classic Mushroom Crust Quiche, a timeless favorite with a medley of mushrooms and a rich, creamy filling; the Spinach and Mushroom Crust Quiche, a vibrant and healthy twist featuring fresh spinach and tender mushrooms; and the Roasted Red Pepper and Mushroom Crust Quiche, a delightful combination of roasted red peppers, mushrooms, and a hint of spice. Each recipe offers a unique culinary journey, promising an unforgettable dining experience.

Here are our top 4 tried and tested recipes!

MUSHROOM AND SPINACH QUICHE WITH POTATO CRUST



Mushroom and Spinach Quiche With Potato Crust image

A great makeover quiche with loads of flavor but not the calories! Cook Yourself Thin tv. :) You can add any veggies you like - experiment - the key is the crust "replacement" and the lower fat - less oils/butters and creams.

Provided by Mommy Diva

Categories     One Dish Meal

Time 50m

Yield 8 serving(s)

Number Of Ingredients 10

1/2 lb yukon gold potato, peeled and shredded
3 1/4 teaspoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1 onion, diced
8 ounces white mushrooms, sliced
5 ounces Baby Spinach, bagged
3 large eggs
1 cup skim milk
1 ounce gruyere cheese, shredded in a food processor (or on the large holes of a grater)

Steps:

  • Preheat oven to 400 degrees.
  • Lightly grease a 9-inch glass or ceramic pie dish with 1/4 teaspoon oil. Toss potatoes with 1 teaspoon oil and 1/8 teaspoon each salt and pepper. Press into an even layer in pie dish, up the sides like a crust. Bake until golden brown at the edges and dry, about 20 minutes. Let cool.
  • Lower the oven to 325 degrees. Heat 1 teaspoon oil in a large skillet, preferably nonstick, over medium heat. Add onion and cook until softened and golden, about 5 minutes. Add remaining teaspoon oil and mushrooms and cook, stirring, until mushrooms release their liquid and most of the liquid evaporates, about 8 minutes. Add spinach and 1/4 teaspoon each salt and pepper, and cook, stirring, just until spinach wilts, about 30 seconds. Let cool slightly.
  • Whisk together eggs, milk and remaining 1/8 teaspoon salt and pepper. Spread the mushroom mixture in an even layer in the pie dish, and top with an even layer of the cheese. Carefully pour in egg mixture. Bake until firm around the edges but still wobbly in the center, about 20 minutes. Let cool, and serve warm or at room temperature.

ASPARAGUS AND MUSHROOM QUICHE WITH A BROWN RICE CRUST



ASPARAGUS AND MUSHROOM QUICHE WITH A BROWN RICE CRUST image

Categories     Vegetable     Bake     Lunch     Vegan

Yield 8 Servings

Number Of Ingredients 17

One 12-ounce package firm or extra-firm silken tofu*
1/4 cup plain soy milk
2 tablespoons nutritional yeast
1 tablespoon cornstarch
1 teaspoon tahini
1/2 teaspoon onion powder
1/4 teaspoon turmeric
3/4 teaspoons salt
2 cups cooked brown rice
1 tablespoon vegan parmesan (optional)
freshly ground pepper, to taste
1 bunch asparagus (about 12 ounces)
1/4 cup shallots, minced
1 clove garlic, minced
1 heaping cup (about 4 ounces) sliced mushrooms
1/2 red bell pepper, chopped
olive oil spray

Steps:

  • Preheat oven to 350. Put first 8 ingredients (tofu through salt) into blender. Puree until completely smooth, stirring a couple of times between blending. Mix rice with 3 tablespoons of the tofu mixture and the vegan parmesan (optional). Add freshly ground black pepper to taste. Spray a pie pan with cooking spray or canola oil, and press the rice into the bottom and up the sides of the pan. Bake for 8 minutes. Remove from oven. Snap the tough ends off the asparagus and discard. Cut off the top 3 inches and set aside. Chop the remaining stalks into 1/2-inch pieces. Spray a medium non-stick saucepan with olive oil and heat. Add the shallots and cook for about 1 minute. Add the garlic, asparagus, and two tablespoons water. Cover and cook for 2 minutes. Add the mushrooms, bell pepper, and 2 more tablespoons water. Cover and cook 2 more minutes. Remove cover, sprinkle with salt and pepper to taste, and cook, stirring, for a minute or two until most liquid has evaporated. Separate out the asparagus tips from the rest of the vegetables. (NOTE: Next time I will not pre-cook the asparagus tips; they should cook well enough in the oven.) Spread the vegetables (excluding the asparagus tips) on top of the rice crust. Pour the remaining tofu mixture over the vegetables, stirring lightly to distribute it through the vegetables. Arrange the asparagus tips over the top and spray lightly with olive oil. Bake for 60 minutes. Let cool for about 10 minutes before cutting (this helps make the quiche slice more cleanly, but if you don't care about that, go ahead and dig in; we did!) 4 servings: 223 Calories (kcal); 5g Total Fat; (18% calories from fat); 12g Protein; 34g Carbohydrate; 0mg Cholesterol; 441mg Sodium; 4g Fiber. Weight Watchers Core (omit tahini)/4 Flex Points. *Tip: Make this lower in fat by using lite silken tofu and fat-free soy milk: 200 Calories (kcal); 2g Total Fat; (10% calories from fat); 11g Protein; 34g Carbohydrate; 0mg

LOW-CARB MUSHROOM CRUST QUICHE



Low-Carb Mushroom Crust Quiche image

This is a great quiche and a nice change of pace as the mushrooms for the crust. It is easy to put together. I sometimes add chopped ham to this.

Provided by pines506

Categories     Lunch/Snacks

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 8

1/2 lb fresh mushrooms, coarsely chopped
2 tablespoons butter
1/2 cup fine dry breadcrumb
1 cup cottage cheese
1 cup shredded monterey jack cheese
1/2 cup green onion
3 slightly beaten eggs
1/4 teaspoon salt

Steps:

  • Saute fresh mushrooms in butter until golden (about 10 minutes.
  • Add bread crumbs and stir.
  • Pat into a 9" pie plate.
  • Combine remaining ingredients and spoon into crust.
  • Bake in preheated 350F oven for 45 minutes.
  • Cool 10 minutes before slicing.

Nutrition Facts : Calories 335.3, Fat 21.3, SaturatedFat 11.9, Cholesterol 206.9, Sodium 706.5, Carbohydrate 14.4, Fiber 1.5, Sugar 2.6, Protein 22

MUSHROOM CRUST QUICHE



MUSHROOM CRUST QUICHE image

Categories     Egg     Brunch     Bake     Vegetarian

Yield 8 servings

Number Of Ingredients 9

3 Tbsp butter
½ lb mushrooms, coarsely chopped
½ c finely crushed saltines
¾ c finely chopped green onions
2 c. shredded Swiss cheese
1 c. cottage cheese
3 eggs
¼ tsp cayenne
¼ tsp paprika

Steps:

  • Saute mushrooms in 3 Tbsp butter over medium heat until limp. Stir in crushed crackers. Turn into well-greased 9-inch pie pan, pressing mixture evenly over bottom and up sides. Melt remaining butter, cook onions until transparent. Spread onions over mushroom crust. Sprinkle evenly with shredded cheese. Blend cottage cheese, eggs and cayenne until smooth. Pour into crust and sprinkle with paprika. Bake at 350 for 30 minutes or until knife comes out clean. Let stand 10-15 minutes before serving.

Tips:

  • Prep your mushrooms: Make sure to clean and slice your mushrooms evenly so they cook evenly in the quiche.
  • Use a variety of mushrooms: Don't be afraid to mix and match different types of mushrooms for a more complex flavor profile. Some good options include cremini, shiitake, and oyster mushrooms.
  • Cook the mushrooms properly: Sautéing the mushrooms until they are slightly browned will help to bring out their flavor and make them more tender.
  • Use a good quality cheese: The cheese is a key ingredient in any quiche, so make sure to use a good quality cheese that melts well. Some good options include Gruyère, cheddar, and Parmesan.
  • Don't overfill the quiche crust: The quiche will puff up during baking, so don't fill the crust all the way to the top. Leave about 1/2 inch of space at the top of the crust.
  • Bake the quiche until it is set: The quiche is done baking when the center is set and the top is golden brown. A toothpick inserted into the center of the quiche should come out clean.

Conclusion:

The mushroom crust quiche is a delicious and versatile dish that can be served for breakfast, lunch, or dinner. It's also a great way to use up leftover mushrooms. With its savory mushroom filling and flaky crust, this quiche is sure to be a hit with everyone who tries it. So next time you're looking for a quick and easy meal, give this mushroom crust quiche a try. You won't be disappointed!

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