Mushroom, Gruyère, and Spinach Quiche

I made this quiche one night and then had the leftovers for breakfast the next day!  Even the leftovers tasted great - heated in a 375 degree oven for about 15 min!

Source: Cooking Light April 2014

Ingredients:
1 pie crust (I used a packaged one to save time)
3 center-cut bacon slices
1/3 cup chopped shallots
1 (8-ounce) package presliced mushrooms
2 teaspoons fresh thyme
2 cups packed baby spinach
1 cup 1% low-fat milk
1/3 cup half-and-half
3 large eggs
1 large egg white
2 ounces cave-aged Gruyère cheese, grated

Instructions:
1. Preheat oven to 425°.
2. Bake the crust (with pie weights on top of foil) at 425° for 12 minutes or until edges are golden. Remove weights and foil; bake an additional 2 minutes. Cool on a wire rack.
3. Reduce oven temperature to 350°.
4. Cook bacon in a large skillet over medium-high heat until crisp. Remove bacon from pan, reserving drippings; crumble. Return pan to medium-high heat. Add shallots to drippings in pan; sauté 2 minutes. Add mushrooms and thyme; cook 10 minutes, stirring occasionally. Stir in spinach; cook 2 minutes or until spinach wilts. Remove from heat; let stand 10 minutes. Drain any excess liquid.
5. Place milk, half-and-half, eggs, egg white, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper in a blender; process until smooth.
6. Arrange half of cheese over bottom of crust; top with spinach mixture and remaining half of cheese. Carefully pour milk mixture over cheese. Sprinkle with bacon. Bake at 350° for 45 minutes or until filling is set. Let stand 10 minutes.

Roasted Red Pepper and Goat Cheese Quiche

1 tablespoon butter
1 tablespoon shallot, finely chopped
1 roasted red bell pepper, peeled and seeded, cut into ¼ inch strips
4 ounces aged goat cheese or feta, crumbled
1 cup half and half
4 large eggs
¼ teaspoon freshly ground pepper
¼ teaspoon salt

1 pie crust 

Melt the butter in a medium pan. Add the shallot and sauté until translucent. Allow to cool for a few minutes.

In a large bowl, whisk the eggs and half and half together with the salt and pepper (the cheese will be salty, so you won’t need much salt). Stir in the crumbled cheese, bell pepper strips and shallot.

Preheat oven to 350F. On a floured work surface, roll the pie pastry into a large circle, about ¼ inch thick. Drape the pie pastry over a 9-inch tart pan with the pie crust, making sure it is evenly distributed. Line the inside of the crust with crumbled wax paper or parchment paper and fill with dried beans or pie weights. Place in oven and bake about 10-12 minutes or until partially done. (It won’t be brown at this point). Allow to cool for about 5 minutes.

Pour the filling into the crust. Bake for about 45 minutes. The top should be golden brown and the quiche will be firm to the touch. Remove and allow to stand until set, about 10 minutes. Slice into wedges and serve.

 

I found the original recipe on a different blog and decided that I didn't have time to make the homemade pie crust.  Here is the link to where I found the recipe click here

Caramelized Onion Gruyere Quiche

Ingredients

1 refrigerated pie dough

1/2 cup caramelized onions - I make these in bulk and freeze them.  I use this recipe (click here)

1/2 cup milk

1/2 cup heavy cream

3 large eggs

Pinch nutmeg

6 ounces Gruyère cheese, grated

Steps:
1. Prebake the crust - preheat oven to 350 and roll your crust into a 9 inch pie pan.  Bake for 10 min using parchment paper topped with pie weights.  Then remove the parchment paper and pie weights and poke the bottom of the pie with a fork and bake for another 10 min until golden.

2.  After the crust cools slightly line the bottom with 1/2 of the grated cheese, then layer in the caramelized onions and top with the remaining 1/2 of the grated cheese.

3. Whisk together milk, cream, eggs and nutmeg.  Then pour over the cheese and bake for 35-40 min at 350.  Cool for approx. 10 min before serving.

Here is a link to the original recipe - click here

Zucchini and Caramelized Onion Quiche

Heads up on this quiche - one of the ingredients is caramelized onions.  In order to make those see this recipe first - click here.  I must not cut my onions thin enough because it always takes me twice as long as the recipe says to get the nice golden brown caramelized onions.  However, I made a big batch - the full 12 cups of onions, so I will be using them in future cooking adventures.

This quiche has a full four cups of zucchini - so it has protein and veggies - all around great breakfast food.  For the full recipe click here

Shiitake Mushroom & Gruyere Quiche

If you want a seriously good quiche and are willing to invest some time, here is a great recipe.  Ok, you are fully warned that this is a lazy at home day recipe that takes 3+ hours.  One more note to the recipe - I would cut the mushroom mixture in 1/2 because it was way to much filling for my deep dish pie crust.

I made this to celebrate my Mom's birthday this past weekend and I had a wonderful lunch with my parents.  My mom really enjoyed the quiche. 

The recipe is copyrighted by Melanie's Kitchen.  Her blog has the full recipe - click here.

Caramelized Onion, Mushroom and Gruyere Quiche with Oat Crust

I love a good quiche and this one certainly fit the bill.  I made my first one of these quiches and shared with family...so just a couple days later I made it again.  Yep, its that good!

The recipe link - click here

According to the recipe its only 270 calories...not bad for something that tastes so good.