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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Course: Appetizer, Breakfast, Brunch

Cuisine: American, French

Prep Time: 15

Cook Time: 25

Chill Time: 5

Total Time: 45

Servings: mini quiches

Calories: 110kcal

Cost: $8–10

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.

Notes

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

Nutrition