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Homemade mini mushroom quiches cooling on a white kitchen table

Mini Mushroom Quiches

These bite-sized mini mushroom quiches combine golden pastry, creamy eggs, sautéed mushrooms, and cheese for the perfect savory appetizer or brunch dish.
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Prep Time 15 minutes
Cook Time 25 minutes
Chill Time 5 minutes
Total Time 45 minutes
Servings: 12 mini quiches
Course: Appetizer, Breakfast, Brunch
Cuisine: American, French
Calories: 110
Ingredients Equipment Method Notes

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

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

Method
 

  1. Sauté mushrooms, onions, and garlic until golden.
  2. Add seasoning, herbs, and nutmeg; cool mixture.
  3. Whisk eggs, cream, and half the cheese.
  4. Prepare muffin tin and add pastry shells.
  5. Fill cups with mushroom mix and custard.
  6. Top with remaining cheese.
  7. Bake at 375°F for 20–25 mins until golden.
  8. Cool for 5 mins before serving.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.