Mini Mushroom Quiche

Ingredients

For the Crust

• 1 sheet refrigerated pie crust or puff pastry
• 1 tablespoon all-purpose flour, for dusting
• Butter or cooking spray, for greasing the muffin pan

For the Mushroom Filling

• 1 cup fresh mushrooms, finely chopped
• 1 tablespoon olive oil or butter
• 1/4 cup finely chopped onion
• 1 clove garlic, minced
• 1/2 cup shredded cheddar cheese
• 2 tablespoons grated Parmesan cheese
• 2 large eggs
• 1/3 cup heavy cream or whole milk
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon dried thyme
• 1 tablespoon chopped fresh parsley (optional)

Instructions

Step 1: Preheat the Oven

1. Preheat your oven to 375°F (190°C) . Lightly grease a 12-cup mini muffin pan or standard muffin pan with butter or cooking spray.
2. If you are using a standard muffin pan, your quiches will be slightly larger. Both options work beautifully for this recipe.

Step 2: Prepare the Crust

1. Lightly dust a clean work surface with flour. Roll out the pie crust or puff pastry until it is evenly smooth.
2. Using a round cookie cutter or the rim of a glass, cut 12 small circles from the pastry. Each circle should be slightly larger than the muffin cup opening.
3. Carefully press each pastry circle into the prepared muffin cups, gently shaping it along the bottom and sides. Avoid stretching the pastry too much, as this can cause it to shrink while baking.
4. Place the prepared crusts in the refrigerator while you make the filling.

Step 3: Cook the Mushrooms

1. Heat olive oil or butter in a skillet over medium heat. Add the finely chopped onion and sauté for approximately 2–3 minutes until softened and fragrant.
2. Add the minced garlic and cook for another 30 seconds, stirring frequently to prevent burning.
3. Add the chopped mushrooms and cook for 5–7 minutes. Mushrooms naturally release moisture, so continue cooking until most of the liquid evaporates and the mushrooms become tender and lightly golden.
4. Season with salt, black pepper, and dried thyme. Remove the skillet from the heat and allow the mixture to cool slightly.
5. Tip: Cooking the mushrooms before adding them to the quiche prevents excess moisture from making the crust soggy.

Step 4: Prepare the Egg Mixture

1. In a medium mixing bowl, whisk together the eggs and heavy cream or whole milk until smooth and well combined.
2. Add the shredded cheddar cheese, grated Parmesan cheese, and chopped parsley, if using. Stir gently to combine.
3. The creamy egg mixture creates a soft, custard-like texture that complements the savory mushrooms beautifully.

Step 5: Fill the Mini Quiches

1. Remove the pastry-lined muffin pan from the refrigerator.
2. Divide the cooked mushroom mixture evenly among the prepared crusts. Spoon the egg and cheese mixture over the mushrooms, filling each cup approximately three-quarters full.
3. Avoid overfilling the pastry shells, as the egg mixture will expand slightly during baking.

Step 6: Bake Until Golden

1. Place the muffin pan in the preheated oven and bake for 20–25 minutes , or until the filling is set and the pastry edges turn golden brown.
2. To check doneness, gently shake the pan. The centers should look firm rather than liquid or overly wobbly.
3. If the tops are browning too quickly, loosely cover the pan with aluminum foil for the remaining baking time.

Step 7: Cool and Serve

1. Remove the pan from the oven and let the mini quiches rest for approximately 5 minutes.
2. Carefully loosen the edges using a small knife or spatula and transfer the quiches to a serving plate.
3. Serve warm for the best flavor and texture. Garnish with fresh parsley or a light sprinkle of Parmesan cheese for an elegant finishing touch.

Nutrition

Calories: 125 kcal · Protein: 4 g · Fat: 8 g · Carbohydrates: 9 g · Saturated Fat: 3.5 g · Fiber: 0.5 g · Sugar: 1 g · Sodium: 190 mg