Description
These Mini Mushroom Quiche are savory bite-sized pastries filled with sautéed mushrooms, creamy eggs, and melted cheese baked in a buttery crust. Perfect for brunch, parties, or meal prep, they are rich, comforting, and easy to prepare.
Ingredients
Scale
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 3–4 tablespoons ice water
- 2 cups mushrooms, sliced
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 teaspoon dried thyme
- 3 large eggs
- 1/2 cup heavy cream
- 1/4 cup milk
- 1/2 cup grated Gruyère or mozzarella
- 2 tablespoons fresh parsley
- Salt and pepper to taste
Instructions
- Mix flour and salt. Rub in cold butter until crumbly. Add ice water and form dough. Chill 30 minutes.
- Sauté onion in olive oil and butter. Add mushrooms and cook until golden. Stir in garlic and thyme.
- Whisk eggs, cream, milk, cheese, and parsley.
- Roll dough and press into greased muffin tin.
- Add mushroom mixture and pour egg filling over.
- Bake at 180°C (350°F) for 20–25 minutes until set and golden.
- Cool slightly before removing from pan.
Notes
Cook mushrooms slowly to avoid excess moisture. Do not overfill the shells. Store in the refrigerator up to 4 days or freeze for up to 2 months.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 mini quiche
- Calories: 190
- Sugar: 1g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 75mg