There's something magical about bite-sized appetizers that disappear from the platter in minutes, and Mini Mushroom Quiche tops that list every single time. These savory little gems combine earthy mushrooms with creamy eggs and cheese in a perfectly portioned package that's elegant enough for brunch yet easy enough for weeknight prep. Whether you're hosting a baby shower, planning a holiday party, or simply meal-prepping breakfast for the week, mini mushroom quiche delivers on flavor, presentation, and convenience. I've been making these for years, and they never fail to impress; guests always ask for the recipe, and I'm thrilled to share it with you today.

Why This Recipe Stands Out
What makes this mini mushroom quiche recipe truly special is its versatility and foolproof technique that works every single time. Unlike traditional full-sized quiches that can be intimidating to prepare, these mini versions bake evenly in muffin tins, creating perfectly golden edges and custardy centers that slice beautifully. The mushroom filling is sautéed with aromatic herbs, releasing deep umami flavors that pair wonderfully with sharp cheese and a silky egg custard. This recipe stands out because it offers multiple crust options; whether you prefer classic pastry, convenient puff pastry, or a health-conscious crustless version, you'll achieve spectacular results.
I've tested this mini mushroom quiche countless times, tweaking ratios and temperatures until reaching perfection. The result is a recipe that's make-ahead friendly, freezer-safe, and adaptable to whatever ingredients you have on hand. These savory mini tarts are equally at home on a breakfast buffet or as party finger food, making them the ultimate crowd-pleasing recipe. The combination of creamy mushroom filling with just the right amount of cheese creates a sophisticated flavor profile that appeals to both vegetarians and mushroom enthusiasts alike.
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Ingredients
- Button mushrooms or cremini mushrooms
- Large eggs
- Heavy cream or half-and-half
- Shredded cheese (Gruyere, cheddar, or Swiss)
- Butter
- Onion or shallots
- Fresh thyme or dried herbs
- Garlic cloves
- Salt
- Black pepper
- Nutmeg
- Pastry dough, puff pastry sheets, or phyllo dough
- Cream cheese
- Fresh spinach
- Olive oil
- Parmesan cheese

See recipe card for quantities.
Instructions
Prepare the Mushroom Filling
- Heat butter in a large skillet over medium-high heat until melted and foaming
- Add finely chopped mushrooms, diced onions, and minced garlic to the pan
- Sauté for 8-10 minutes until mushrooms release their moisture and turn golden brown
- Season with salt, pepper, thyme, and a pinch of nutmeg, then set aside to cool
- If using spinach, add it during the last 2 minutes and cook until wilted
Make the Egg Custard and Assemble
- Whisk together eggs, heavy cream, salt, pepper, and half of the shredded cheese in a large bowl
- Prepare your muffin tin by greasing each cup with butter or non-stick spray
- Press pastry dough or puff pastry pieces into each muffin cup, creating a small shell
- Divide the cooled mushroom mixture evenly among the pastry-lined cups
- Pour the egg custard over the mushrooms, filling each cup about three-quarters full
- Sprinkle remaining cheese on top of each mini quiche
Bake to Golden Perfection
- Preheat your oven to 375°F (190°C) and position the rack in the center
- Place the muffin tin on the middle rack and bake for 20-25 minutes
- Watch for the tops to turn golden brown and the centers to puff up slightly
- Insert a toothpick into the center; it should come out clean when done
- Remove from oven and let cool in the tin for 5 minutes before carefully removing
- Run a butter knife around the edges if needed to release the mini quiches easily
Equipment For Mini Mushroom Quiche
- Standard 12-cup muffin tin
- Large mixing bowl
- Whisk or fork
- Large skillet or sauté pan
- Sharp knife and cutting board
- Measuring cups and spoons
- Pastry brush
- Wire cooling rack
- Non-stick cooking spray or butter
Expert Cooking Tips
- Use room temperature eggs and cream for the smoothest custard that bakes evenly without curdling
- Don't skip sautéing the mushrooms; this crucial step removes excess moisture and concentrates their earthy flavor
- Blind-bake pastry shells for 5 minutes if you want extra-crispy crusts on your mini mushroom quiche
- Let the mushroom mixture cool completely before adding to prevent scrambling the eggs prematurely
- Fill each cup only three-quarters full to prevent overflow during baking and ensure neat presentation
- Rotate the muffin tin halfway through baking for even browning on all mini quiches
- Use a muffin tin liner or parchment paper circles for easier removal and minimal cleanup
- Allow mini quiches to cool for at least 5 minutes; they'll firm up and slice more cleanly
Recipe Variations
- Spinach Mushroom Quiche: Add fresh baby spinach to the mushroom mixture for extra nutrition and vibrant color
- Mini Mushroom and Bacon Quiche: Incorporate crispy crumbled bacon for a smoky, savory twist
- Crustless Mini Mushroom Quiche: Skip the pastry entirely and pour mixture directly into greased muffin cups for a low-carb option
- Mushroom and Onion Mini Quiche: Caramelize onions slowly for sweet, jammy flavor that complements earthy mushrooms
- Puff Pastry Mini Quiche: Use store-bought puff pastry for buttery, flaky shells with minimal effort
- Three-Cheese Version: Combine Gruyere, sharp cheddar, and Parmesan for complex, rich flavor
- Herbed Mini Quiches: Add fresh dill, chives, or tarragon to the egg mixture for aromatic freshness
- Sun-Dried Tomato Addition: Mix in chopped sun-dried tomatoes for tangy Mediterranean flair
Storage
- Refrigerator Storage: Store cooled mini mushroom quiche in an airtight container for up to 4 days in the refrigerator
- Freezing Instructions: Wrap individual quiches in plastic wrap, then place in a freezer-safe bag for up to 3 months
- Thawing Method: Transfer frozen mini quiches to the refrigerator overnight for gradual, even thawing
- Reheating in Oven: Warm refrigerated quiches at 325°F for 10-12 minutes until heated through
- Microwave Option: Heat individual mini quiche for 30-45 seconds on medium power, though texture may soften
- Make-Ahead Strategy: Bake completely, cool, and refrigerate; reheat just before serving for fresh-from-the-oven appeal
- Room Temperature Service: Let refrigerated mini quiches sit at room temperature for 15 minutes before serving
The Secret to Restaurant-Quality Flavor
The real secret to achieving restaurant-quality mini mushroom quiche lies in two often-overlooked techniques that elevate this recipe from good to absolutely unforgettable. First, season your mushroom mixture assertively; mushrooms absorb flavors beautifully, so don't be shy with salt, garlic, and herbs during the sauté process. Second, incorporate a tablespoon of cream cheese into your egg mixture for extra richness and a luxuriously silky texture that makes each bite melt in your mouth.
Another game-changing tip for your mini mushroom quiche is the addition of freshly grated nutmeg to both the mushroom filling and the egg custard. This warm spice might seem unusual, but it's a classic French technique that adds subtle complexity and rounds out the earthy mushroom flavors without overwhelming them. These small touches transform ordinary homemade mini quiches into sophisticated savory mini tarts that rival anything you'd find at an upscale brunch spot or catered event.
FAQ
How long do you cook a mini quiche for?
Mini mushroom quiche typically bakes for 20-25 minutes at 375°F (190°C) in a preheated oven. The exact timing depends on your oven and whether you're using a crust. You'll know your mini quiche is done when the tops are golden brown and the centers are set but still jiggle slightly. Insert a toothpick into the center; if it comes out clean, they're perfectly cooked and ready to enjoy.
What are some common quiche mistakes?
The most common mistake when making mini mushroom quiche is using too much liquid in the filling, which results in soggy crusts. Always sauté mushrooms thoroughly to remove excess moisture before adding them. Another frequent error is overbaking; mini quiche should be removed when centers still jiggle slightly. Overfilling the muffin cups causes overflow and messy edges, so stick to three-quarters full for perfect results every time.
How long to heat up a mini quiche in the oven?
To reheat mini mushroom quiche in the oven, preheat to 325°F and warm for 10-12 minutes if refrigerated, or 15-18 minutes if frozen. Place the mini quiche on a baking sheet and cover loosely with foil to prevent over-browning. For best results, let frozen mini mushroom quiche thaw overnight before reheating. Remove the foil during the last 2-3 minutes to crisp up the tops slightly.
How long do mini quiches last in the fridge?
Properly stored mini mushroom quiche will last 3-4 days in the refrigerator when kept in an airtight container. Let the mini quiche cool completely before refrigerating to prevent condensation that can make them soggy. Store them in a single layer if possible, or place parchment paper between layers. If you notice any off odors or discoloration, discard immediately. For longer storage, freeze mini mushroom quiche for up to 3 months.
our Next Culinary Adventure Awaits
Now that you've mastered this incredible mini mushroom quiche recipe, you're equipped to create impressive appetizers and breakfast options that'll have everyone requesting seconds. These versatile little bites prove that elegant entertaining doesn't require complicated techniques or hours in the kitchen. The beauty of mini mushroom quiche lies in its adaptability; you can prep them ahead, customize the fillings to suit any dietary preference, and serve them hot, warm, or at room temperature without sacrificing flavor or texture.
Ready to expand your recipe repertoire even further? Try our Easy Carrot and Cheesecake Cake for a stunning dessert that combines unexpected flavors in the most delightful way, or indulge in our Delicious Tiramisu Cheesecake Recipe that merges two beloved classics into one show-stopping treat. Both recipes share the same make-ahead friendly approach as this mini mushroom quiche, making them perfect companions for your next gathering. Whether you're planning a complete brunch menu or simply adding new favorites to your cooking rotation, these recipes will help you create memorable meals that bring people together around the table.
From my kitchen, with heart.
Nicole Harper ❤️
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Pairing
These are my favorite dishes to serve with Mini Mushroom Quiche

Mini Mushroom Quiches
Equipment
- 1 Standard 12-cup muffin tin Grease or line with parchment
- 1 Large mixing bowl For egg mixture
- 1 Whisk or fork To blend custard
- 1 Large skillet For sautéing mushrooms
- 1 Sharp knife & cutting board For prep
- 1 Pastry brush Optional, for greasing
- 1 Wire cooling rack To cool after baking
Ingredients
- 1 cup Mushrooms (button or cremini) Finely chopped
- 2 tablespoon Butter For sautéing
- 0.25 cup Onion or shallot Finely diced
- 1 clove Garlic Minced
- 4 Large eggs Room temperature
- 0.5 cup Heavy cream or half-and-half Whisked with eggs
- 0.5 cup Shredded cheese (Gruyere, cheddar, or Swiss) Divided
- 1 teaspoon Fresh thyme or ½ teaspoon dried
- 0.25 teaspoon Nutmeg Optional
- Salt & black pepper to taste
- 1 sheet Puff pastry or pie dough Cut into rounds
- 1 tablespoon Cream cheese Optional, for richness
- 0.5 cup Fresh spinach Optional add-in
- 1 tablespoon Olive oil Optional sauté oil
Instructions
- Sauté mushrooms, onions, and garlic until golden.
- Add seasoning, herbs, and nutmeg; cool mixture.
- Whisk eggs, cream, and half the cheese.
- Prepare muffin tin and add pastry shells.
- Fill cups with mushroom mix and custard.
- Top with remaining cheese.
- Bake at 375°F for 20–25 mins until golden.
- Cool for 5 mins before serving.
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