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Mushroom mini quiches recipe

Mushroom mini quiches recipe

  • Recipes
  • Dish type
  • Pies and tarts
  • Quiche
  • Mini quiche

Looking for a great gourmet finger food recipe yet super easy? Try these mushroom and ham mini quiches made out of empanada pastry discs and baked to perfection in a muffin tin.

13 people made this

IngredientsMakes: 12 mini quiches

  • 12 empanada pastry discs
  • 1 tablespoon butter
  • 500g fresh mushrooms, chopped
  • 1 onion, chopped
  • 200g ham, cubed
  • 200ml white wine
  • 1 egg
  • 225ml single cream
  • 1 pinch salt
  • 1 pinch ground nutmeg
  • 1 teaspoon thyme

MethodPrep:20min ›Cook:40min ›Ready in:1hr

  1. Preheat oven to 180 C / Gas 4. Grease and flour a 12-hole muffin tin.
  2. Line 12 muffin tin cups with the empanada pastry.
  3. In a frying pan, melt butter over medium heat. Add mushrooms and saute for 5 minutes. Add chopped onions and cubed ham, and cook for another 5 minutes. Pour in the white wine, reduce heat and simmer for 10 minutes; remove from heat and set aside.
  4. In a separate bowl, whisk egg with single cream. Season with salt, ground nutmeg and thyme.
  5. Evenly distribute the mushroom mixture among 12 pastry cases. Pour egg and cream mixture over mushrooms.
  6. Bake in the preheated oven for 20 to 30 minutes, or until lightly browned and firm. Remove from the oven and serve warm.

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Easy Mini Quiche Recipe

We’re obsessed with our latest easy brunch recipe: easy mini quiche!

This recipe is perfect for hosting a brunch for a bridal or baby shower and also easy enough to make on a weekend where you want to have a few friends or family over to graze on some brunch bites!

The mini quiches look adorable and pair perfectly with yogurt parfaits, bagels and lox, fresh fruit, and of course mimosas.

You could even set up a white wine spritzer bar for your brunch!

Check out our cute set up of a white wine spritzer bar we set up a few summers ago.

Now that you’re dreaming up your perfect brunch menu, let’s talk quiche!


  • 1 tablespoon butter
  • 1 medium onion (chopped)
  • 1 cup mushrooms (coarsely chopped)
  • 6 to 8 ounces baby spinach (or chopped fresh spinach leaves)
  • 3 large eggs
  • 4 large egg whites
  • 2 cups shredded cheese (such as Cheddar, Mozzarella, etc.)
  • 1/4 teaspoon pepper
  • 1/4 teaspoon salt
  • Dash nutmeg (fresh grated or ground)

Preheat the oven to 350 F. Grease a 12 cup muffin tin or spray with baking spray.

In a large skillet or saute pan over medium heat, melt the butter. Add the chopped onions and mushrooms and cook, stirring, until the onions are softened and mushrooms are tender. Add the spinach, about 1/3 at a time, and cook, stirring, until the greens are all wilted. Set aside to cool slightly.

In a large bowl, whisk the eggs and egg whites until blended. Stir in the shredded cheese, pepper, salt, and nutmeg. Stir in the cooled spinach mixture.

Spoon the mixture into muffin cups, filling each about half full.

Bake for about 25 minutes, until a knife inserted into the center comes out clean. The quiches will puff up but will deflate soon after removing them from the oven.

Let them cool for a few minutes, then use a spatula to lift them out onto a tray or plate.


Mini Mushroom, Goat Cheese, and Rosemary Quiches

Have any of you made those egg &ldquomuffins&rdquo before? You know, those ones that invaded your Pinterest feeds for a while, where you scramble eggs with some veggies and bake them in a muffin pan?

I made them once. And I have to say: they were NOT good. They were dry and just&hellip blah. It may have been that I didn&rsquot make them quite right, but I&rsquove discovered a much better alternative to egg muffins: mini quiches! And not just any mini quiches. Mushroom, goat cheese, and rosemary quiches. Yummmmmm.

These mini quiches are definitely NOT those dry egg muffins- they have a moist, creamy, fluffy texture that is so so so good. The combination of mushrooms, goat cheese, and rosemary smells AMAZING while they are cooking, and tastes even better. And because these quiches are mini, they are convenient as a breakfast to-go for the whole week. Just pop them in the microwave and eat!

So, what exactly is the difference between this quiche recipe and just regular old baked scrambled eggs? First of all, it&rsquos important to note that this is a crustless quiche. The batter is comprised of many more ingredients besides eggs. There&rsquos a generous portion of milk (2 cups!) to only four eggs, plus some whole wheat flour and baking powder to bind it all together and fluff it up.

It may sound weird, but I promise: crustless quiche works (as evidenced by my Crustless Broccoli, Bacon, and Cheddar Quiche, and my Crustless Spinach, Tomato, and Feta Quiche). And in case you&rsquore wondering, yes- you can make both of those recipes &ldquomini&rdquo by using a muffin pan, just like with this recipe, and vice versa! The proportions of ingredients are exactly the same.

Once you have the basic crustless quiche recipe down, you can play around with the ingredients. At its most basic, you whisk together 2 cups milk and 4 eggs, add salt and pepper, 3/4 cup whole wheat flour, and 1 teaspoon baking powder. THEN comes the fun part- thinking of a bunch of awesome combinations to add into it!

Cheese is a must. I&rsquove used cheddar and parmesan, feta, and goat cheese before. I bet some gruyere would be divine. So, add some cheese into the batter (1/2 to 1 cup), then stir in whatever other ingredients you want! Ham, veggies, herbs, sausage, etc.

One important note: you should cook the veggies before adding them into the batter. For this recipe, I sauteed the mushrooms and rosemary together in butter before adding them. You can steam, roast, or saute your veggies (this is a great way to use up leftover grilled or roasted veggies!), but the point is to get a lot of the water out of them before baking, so they don&rsquot make the quiche soggy. Nobody likes a soggy quiche.

These are great for a buffet-style brunch, to take to work with you for breakfast and/or lunch, or even as an appetizer if you use a mini muffin pan. Foolproof recipe below. Enjoy!


Related Video

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How to Prepare Store-bought Pie Crust for Mini Quiche

(1) Use room temperature store bought pie crust.

(2) Roll&ndashout crust and use a cookie cutter to make the quiche shells.

(3) Before placing dough in pan, prick a few holes with fork to avoid dough from floating up while baking. It helps steam to escape.

(4) Lightly spray pan with olive oil or butter. I usually take a paper towel and lightly wipe pan with olive oil.

(5) Place dough in pan. Hold opposite sides of dough and gently push it down the pan. Slowly position dough to fit in pan. Be careful not to break dough, if it does patch it with leftover dough.

(6) There will be left over dough from cut out. If you are patient, instead of tossing it away, you can patch them together to make a few crust.

If you watch my video, you will see that I used patched crust with this recipe.


Mini Mushroom, Goat Cheese, and Rosemary Quiches

Have any of you made those egg &ldquomuffins&rdquo before? You know, those ones that invaded your Pinterest feeds for a while, where you scramble eggs with some veggies and bake them in a muffin pan?

I made them once. And I have to say: they were NOT good. They were dry and just&hellip blah. It may have been that I didn&rsquot make them quite right, but I&rsquove discovered a much better alternative to egg muffins: mini quiches! And not just any mini quiches. Mushroom, goat cheese, and rosemary quiches. Yummmmmm.

These mini quiches are definitely NOT those dry egg muffins- they have a moist, creamy, fluffy texture that is so so so good. The combination of mushrooms, goat cheese, and rosemary smells AMAZING while they are cooking, and tastes even better. And because these quiches are mini, they are convenient as a breakfast to-go for the whole week. Just pop them in the microwave and eat!

So, what exactly is the difference between this quiche recipe and just regular old baked scrambled eggs? First of all, it&rsquos important to note that this is a crustless quiche. The batter is comprised of many more ingredients besides eggs. There&rsquos a generous portion of milk (2 cups!) to only four eggs, plus some whole wheat flour and baking powder to bind it all together and fluff it up.

It may sound weird, but I promise: crustless quiche works (as evidenced by my Crustless Broccoli, Bacon, and Cheddar Quiche, and my Crustless Spinach, Tomato, and Feta Quiche). And in case you&rsquore wondering, yes- you can make both of those recipes &ldquomini&rdquo by using a muffin pan, just like with this recipe, and vice versa! The proportions of ingredients are exactly the same.

Once you have the basic crustless quiche recipe down, you can play around with the ingredients. At its most basic, you whisk together 2 cups milk and 4 eggs, add salt and pepper, 3/4 cup whole wheat flour, and 1 teaspoon baking powder. THEN comes the fun part- thinking of a bunch of awesome combinations to add into it!

Cheese is a must. I&rsquove used cheddar and parmesan, feta, and goat cheese before. I bet some gruyere would be divine. So, add some cheese into the batter (1/2 to 1 cup), then stir in whatever other ingredients you want! Ham, veggies, herbs, sausage, etc.

One important note: you should cook the veggies before adding them into the batter. For this recipe, I sauteed the mushrooms and rosemary together in butter before adding them. You can steam, roast, or saute your veggies (this is a great way to use up leftover grilled or roasted veggies!), but the point is to get a lot of the water out of them before baking, so they don&rsquot make the quiche soggy. Nobody likes a soggy quiche.

These are great for a buffet-style brunch, to take to work with you for breakfast and/or lunch, or even as an appetizer if you use a mini muffin pan. Foolproof recipe below. Enjoy!


Step by Step Photos

  1. Gather all your ingredients and have then chopped, measured and ready to go. As the French say: "mise en place" or everything in its place and this will go very smooth, trust me.
  2. Preheat your oven to 400°F. Place the dried mushrooms in a bowl and add some hot (not boiling) water and allow them to soak for 15-20 minutes. (You can start making the dough while they soak, see steps 4-9.) Once they have soaked and rehydrated, drain the water and lightly squeeze to remove some of the excess water.
  3. Chop the mushrooms finely to mince them.
  4. To make the dough: add the flour, cold butter and salt in a food processor then pulse to combine. It will look like fine meal at this stage.
  5. Gradually add just enough ice cold water and pulse the dough to bring it together.
  6. The dough will form a ball and pull away from the sides of the food processor when ready.
  7. Grease the tartlet pans with some butter and divide the dough equally into 6 balls.
  8. Roll out the dough and press into the tartlet pans. Chill the dough filled pans in the freezer for 30 minutes. You can make the filling while they chill.
  9. Remove the tartlet pans from the freezer and line the bottom with parchment paper, fill with pie weights or beans then blind bake for 10 minutes. Remove from the oven and take out the pie weights or beans and parchment. Leave the tartlet dough in the pans for the final bake.
  10. To make the filling whisk together the eggs, heavy cream, thyme and dijon mustard.
  11. The egg mixture should be well combined as shown. Place this is the refrigerator until ready to use.
  12. Place the shallots and 1 Tbsp butter in a skillet on medium heat. Cook until they are translucent. Add the salt, pepper, mushrooms and the white wine.
  13. Cook until the wine has evaporated, stir while cooking. Remove from the heat and allow to come to room temperature.
  14. Add equal amounts of the mushroom mixture to the 6 tartlets and top with the grated Gruyere.
  15. Pour the egg mixture into each tartlet pan.
  16. Bake in the oven for 10-12 minutes on the center rack or until a cake tester comes out clean.

Love savory pastries? I recommend checking out some other dishes on my blog:

Salmon Tartlets - These are an Irish-inspired dish made from salmon, tangy capers, and herbs.

Sweet Onion Zwiebelkuchen - This German potato pie has sweet onions as the star of the show.

Quiche Lorriane - I love anything in a pastry. This is a typical French dish made with Gruyere cheese, egg, and herbs.

Salmon Quiche - Similar to the Irish dish, this quiche has Salmon as the star of the show but uses herbs and cheese.

And just because I love mushrooms, you should try my Pork Chops in Morel Mushroom Sauce.


Recipe Summary

  • 1 prepared 9-inch single pie crust
  • 4 eggs
  • ¾ cup milk
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon minced garlic
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • ⅛ teaspoon ground nutmeg
  • ½ (10 ounce) bag fresh spinach
  • 1 (8 ounce) package sliced fresh mushrooms
  • ½ yellow onion, sliced
  • ½ (4 ounce) container crumbled feta cheese
  • ½ (8 ounce) package shredded Swiss cheese, divided

Preheat oven to 400 degrees F (200 degrees C).

Fit pie crust into a 9-inch pie dish.

Whisk eggs, milk, parsley, garlic, salt, black pepper, and nutmeg in a bowl.

Gently combine spinach, mushrooms, onion, and feta cheese in a separate bowl. Spread spinach-mushroom mixture in the prepared pie dish top with half the Swiss cheese.

Pour egg mixture evenly over the filling, swirling egg mixture in bowl to spread seasonings through the eggs top the quiche with remaining Swiss cheese. Place quiche on a baking sheet.

Bake in preheated oven until the quiche is lightly puffed and browned, 45 to 50 minutes. A toothpick inserted into the center of the filling should come out clean. Cool for 30 minutes before serving.


Mushroom-Cheddar Quiche

Here's a tasty dish that's perfect for breakfast, brunch, lunch — even dinner. With its savory, cheese-scented crust, and creamy, mushroom-studded filling atop a layer of sharp cheddar cheese, it's simply irresistible.

Ingredients

  • 3/4 cup (85g) King Arthur Unbleached All-Purpose Flour
  • 1/4 cup (32g) Hi-maize Fiber or 1/4 cup (30g) King Arthur Unbleached All-Purpose Flour
  • 1/4 cup (28g) Better Cheddar Cheese Powder, optional
  • 1/4 teaspoon dry mustard
  • 1/2 teaspoon salt
  • 6 tablespoons (85g) unsalted butter, cold, in 1/2" cubes
  • 1/4 cup (28g) shredded Parmesan cheese
  • 2 to 3 tablespoons (28g to 43g) water, cold*
  • 2 tablespoons (28g) unsalted butter
  • 1 cup (156g) chopped onion, about 1 medium onion
  • 8 ounces white mushrooms, sliced
  • 3 large cloves garlic, peeled and finely chopped
  • 1 teaspoon dried thyme or 1 tablespoon fresh thyme, use more or less to taste
  • 1 1/4 teaspoons salt, divided
  • 1/4 teaspoon black pepper
  • 8 large eggs
  • 1/2 cup (113g) milk
  • 1 cup (113g) shredded sharp cheddar cheese

Instructions

To make the crust: Whisk together the dry ingredients.

Work in the butter until the mixture is crumbly.

Toss in the cheese, then drizzle in the water, stirring gently until all is evenly moistened.

Pat the dough into a disk, wrap, and refrigerate for 30 minutes.

Perfect your technique

Mushroom-Cheddar Quiche

To make the filling: Heat the butter over medium heat in a large pan until foaming.

Add the onions and cook for 5 minutes.

Add the mushrooms and cook until the mushrooms start to lose their juices, about 10 minutes.

Mix in the garlic, thyme, ½ teaspoon of the salt, and the pepper. Stir to combine remove from the heat.

Combine the eggs, milk, and remaining 3/4 teaspoon of salt.

To assemble the quiche: Transfer the dough to a floured surface, and roll it ¼" thick. Line a 9" pie pan with the dough, crimping the edges.

Line the bottom of the crust with the cheese, top with the mushrooms, and pour in the egg mixture.

Bake the quiche for 35 to 40 minutes, until the edge of the crust is brown, and the filling appears set.


Watch the video: Mini Quiche - 4 ways!! (October 2021).