How To make Mushroom Crust Quiche (Pjs)
1/2 lb Mushrooms, coarsely chopped
5 tb Butter or Margarine
1/2 c Finely Crushed Saltine
Crackers 3/4 c Chopped Green Onion
2 c (8 oz) Shredded Jack or
Swiss Cheese 1 c Small or Large Curd Cottage
Cheese 3 Eggs
1/4 ts Each, Cayenne and Paprika
In a frying pan over medium heat, saute the mushrooms in 3 tablespoons of butter until limp. Stir in the crushed crackers, then turn into a well-greased 9-inch pie pan. Press mushroom mixture evenly over pan bottom and up the sides. Melt remaining 2 tablespoons utter, add onions, and saute until limp. Spread onions over crust; sprinkle evenly with the shredded cheese. In a blender, whirl the cottage cheese, eggs, and cayenne until smooth. Pour into crust and sprinkle with paprika. Bake in a 350 degree oven until a knife inserted in the center comes out clean, about 20 to 25 minutes. Let stand 10 to 15 minutes before cutting. Serve this savory quiche with a fresh spinach or mixed green salad.
How To make Mushroom Crust Quiche (Pjs)'s Videos
Quick Chicken Pie recipe
Guys, here's my quick and easy freezable chicken pie recipe it's fantastic to make in batches and get in the freezer so it's ready for whenever you need it. For lots more information check out my website on thebatchlady.com or on my YouTube channel
You can either follow the steps in this one video or you can watch the whole chicken playlist which will teach you how to make 16 similar meals in 1 morning all ready to fill your freezer so you are super organised with good homemade freezable meals that are as convenient as a ready meal.
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Making asparagus bacon quiche
Ingredients
• 3/4 pound cooked bacon crumbled
• 11/3 cup asparagus chopped
• 1 cup Gruyere cheese shredded
• 5 eggs
• 1 cup milk
• 1/2 teaspoon dry mustard
• 1/4 teaspoon garlic powder
• 1/4 teaspoon white pepper
• 1 unbaked pie crust placed in pie pan
Instructions
1. Preheat oven to 400 degrees F (200 degrees C).
2. Chop asparagus into 1/2 inch chunks and crumble bacon.
3. In a small bowl whisk together eggs, milk and seasonings until combined.
Add in cooked bacon, cheese and chopped asparagus, into the pie shell.
4. Pour egg mixture over the bacon and asparagus in unbaked pie shell.
5. Bake in preheated oven for 15 minutes. Then reduce heat, leaving the pie in the oven to
350 degrees F (175 degrees C) and bake for an additional 35 minutes. When it is done the
top of the quiche will begin to turn a nice golden brown.
Remove from oven and allow to sit 5-10 minutes before serving.
Nutrition
Serving: 1slice | Calories: 397kcal | Carbohydrates: 13g | Protein: 15g | Fat: 30g | Saturated Fat:
11g | Cholesterol: 131mg | Sodium: 468mg | Potassium: 233mg | Fiber: 1g | Sugar: 2g | Vitamin A:
510IU | Vitamin C: 1.2mg | Calcium: 225mg | Iron: 1.6mg
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What Makes A PERFECT Frittata? | Chef Jean-Pierre
Hello There Friends, This is indeed one of my favorite recipe to make. I make a Frittata at least one or twice a month for the past 20 years! I wanted to share the recipe with you! Check out the video and find out the secrets behind making the Perfect Frittata!
Let me know what you think in the comments below!
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❤️ Scrapper / Chopper:
❤️ Signed copy Chef Jean-Pierre's Cookbook:
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0:00 Intro
0:34 Bacon & Onyo
1:45 What goes in a Frittata?
3:52 Don't make the same mistake as me...
6:19 Getting everything ready for the egg mix
9:49 Finishing the Egg Mix and Prep the Mold
11:39 Molding the Frittata
13:06 Finishing the Frittata
14:54 Cutting and Plating
15:58 Tasting and Outro
Frittata
Get in the kitchen with Alana and learn how to make this delicious frittata .
Slicing Mushrooms - Find Recipes on Aak. Share, Know, Find, Learn on Aak
Recipes on Aak, Aak recipes
Mushroom and Ricotta Bruschetta:
Preheat oven to 425 degrees F (220 degrees C).
Mix ricotta, egg, lemon zest, 1/2 teaspoon salt, black pepper, and red pepper flakes in a bowl until smooth.
Place toasted bread slices on a baking sheet. Sprinkle with 1 tablespoon olive oil and evenly divide ricotta mixture atop 4 bread slices.
Bake in the preheated oven until cheese is browned, about 12 minutes.
Heat butter and 1 tablespoon olive oil in a large skillet over medium-high heat; cook and stir mushrooms in mixture until browned, 5 to 6 minutes. Add green onions; cook and stir until softened, 2 to 3 minutes. Stir marsala wine into mixture and cook until reduced by half, about 1 minute.
Reduce heat to medium-low. Add chicken stock and lemon juice to skillet; cook until liquid has evaporated. Reduce heat to low. Stir in parsley and butter. Season with salt and black pepper to taste.
Spoon mushroom mixture equally atop 4 slices of ricotta-topped bread slices.
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Misc:
A donut pan, which is like a muffin pan, but has donut shaped holes rather than muffin shaped holes.
These donuts are baked not fried, so they don't have so many calories.
Mix up either a powdered sugar glaze or a chocolate icing to top these with. They can also be rolled in cinnamon and white sugar, but it doesn't stick very well.
Roasting veggies and hit on this WONDERFUL combo. You could use a Hollandaise on the side..
Grilled Peanut Chicken: perfect dish when you have company coming and no idea what to fix them, especially when you don't want to be boring about dinner..
Salsa Chicken Burrito Filling: Quick, easy burrito/taco filling that is delicious and freezes great!
Serve with tortillas, shredded Cheddar cheese and little sour cream.
Can fill the tortillas and put them all in a baking dish and then cover with salsa and cheese and bake for about 10 minutes, if you don't want a mess at the table..
history of Quiche
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