Best 2 Mushroom Crusted Quiche Recipes

Embark on a culinary journey with our tantalizing mushroom-crusted quiche, a delightful symphony of flavors and textures. This savory masterpiece features a velvety filling of Swiss cheese, mushrooms, and spinach, encased in a golden-brown crust made from a blend of Parmesan cheese and panko breadcrumbs. Indulge in our collection of quiche recipes, ranging from the classic Lorraine to the innovative sun-dried tomato and goat cheese quiche. Each recipe is meticulously crafted to ensure a perfect balance of flavors and textures, making them ideal for any occasion, whether it's a casual brunch or an elegant dinner party.

Here are our top 2 tried and tested recipes!

MUSHROOM CRUST QUICHE

Mushroom Crust Quiche image

Serve this quiche with a fresh fruit for a wonderful meal. For something different, you can change up the cheese -- Monterey jack with green chilies, diced ham with Cheddar or bacon bits, sauteed onions and Jarlsberg.

Provided by Lvs2Cook

Categories Breakfast

Time 55m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons butter
1/4 teaspoon garlic powder
8 ounces mushrooms, chopped
1/2 cup saltine crumbs
1 tablespoon butter
1/2 cup chopped green onion
1 1/2 cups shredded swiss cheese
1 cup cottage cheese
3 eggs
1/4 teaspoon cayenne
1/4 teaspoon paprika (optional)

Steps:

Grease a 9 inch pie pan and set aside.
Melt 2 tbsps. butter over medium-high heat.
Add the garlic powder, mix well.
Add the mushrooms and saute until mushrooms are tender and most of the liquid is absorbed.
Add the cracker crumbs and mix well.
Press the mixture over the bottom and up the side of the prepared pan.
Melt 1 tbsp butter in the same skillet used for mushrooms.
Add the green onions and saute until soft.
Spread over mushroom crust.
Sprinkle the Swiss cheese over the green onions.
Combine the cottage cheese, eggs and cayenne in a blender and process until smooth (you can also use a stick blender).
Pour over Swiss cheese.
Sprinkle with paprika if desired.
Bake at 350 degrees for 30 minutes or until a knife inserted in the center comes out clean.
Let stand 15 minutes before serving.

Nutrition Facts : Calories 240.2, Fat 17.4, SaturatedFat 9.9, Cholesterol 139.1, Sodium 282, Carbohydrate 5.7, Fiber 0.7, Sugar 2.4, Protein 15.8

MUSHROOM AND FONTINA QUICHE

Mushroom and Fontina Quiche image

Provided by Bon Appétit Test Kitchen

Categories Mushroom Brunch Bake Vegetarian Low Cal Dinner Lunch Fontina Bon Appétit New Year's Day Sugar Conscious Peanut Free Tree Nut Free Soy Free

Yield Makes 8 servings

Number Of Ingredients 11

Ingredients

1 refrigerated pie crust (half of 15-ounce package)
2 tablespoons (1/4 stick) butter
2/3 cup chopped shallots (about 3 medium)
5 cups sliced assorted mushrooms (such as chanterelle, stemmed shiitake, oyster, crimini, and button; 12 to 14 ounces), large mushrooms halved
4 large eggs
2/3 cup half and half
1/3 cup whole milk
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon freshly grated or ground nutmeg
1 1/2 cups (packed) coarsely grated Fontina cheese (about 7 ounces), divided

Steps:

Preheat oven to 450°F. Unroll crust completely. Press firmly onto bottom and up sides of 9-inch-diameter deep-dish glass pie dish. Bake until light golden brown, pressing on sides of crust with back of spoon if crust begins to slide down sides of dish, about 17 minutes. Reduce oven temperature to 325°F.
Meanwhile, melt butter in heavy large skillet over medium-high heat. Add shallots; sauté until beginning to soften, about 2 minutes. Add mushrooms; sprinkle with salt and pepper and sauté until mushrooms are tender and beginning to brown, about 8 minutes. Transfer to plate; spread out to cool slightly.
Whisk eggs, half and half, milk, 1/2 teaspoon salt, 1/2 teaspoon pepper, and nutmeg in large bowl to blend. Stir in 1 cup Fontina cheese and sautéed mushrooms. Pour filling into crust. Sprinkle remaining 1/2 cup cheese over quiche.
Bake quiche until puffed, golden brown, and just set in center, about 45 minutes. Cool 30 minutes. Cut into wedges.

Tips:

Use a good quality mushroom. Fresh, flavorful mushrooms will make all the difference in your quiche.
Don't overcrowd the pan. Make sure there is enough space between the mushrooms so that they can cook evenly.
Cook the mushrooms until they are golden brown. This will help to bring out their flavor and give them a nice texture.
Use a good quality cheese. A sharp cheddar or Gruyère cheese will give your quiche a rich, flavorful filling.
Don't overbeat the eggs. Overbeaten eggs will make your quiche tough.
Bake the quiche until it is set in the center. A toothpick inserted into the center should come out clean.
Let the quiche cool for at least 15 minutes before serving. This will help it to set and make it easier to slice.

Conclusion:

Mushroom crusted quiche is a delicious, versatile dish that can be served for breakfast, lunch, or dinner. It's easy to make and can be customized to your liking. With a few simple tips, you can make a perfect mushroom crusted quiche every time.