Golden, flaky pastry shells filled with a rich egg custard, savory sautéed mushrooms, and melted cheese. These bite-sized delights are perfect for brunch spreads, afternoon tea, or as elegant appetizers for special gatherings.
Why You’ll Love This Recipe
Mini Mushroom Cheese Quiches are wonderfully versatile and incredibly easy to prepare. They combine the buttery crunch of puff pastry with the earthy flavor of mushrooms and the creamy richness of cheese and eggs. Perfect for make-ahead entertaining, they can be served warm or at room temperature, making them ideal for any occasion from casual brunches to holiday parties.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
1 sheet puff pastry, thawed
1 cup mushrooms, sliced
1 tablespoon butter
3 large eggs
1/2 cup heavy cream
1/2 cup shredded cheddar cheese
1/4 cup grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dried thyme
directions
- Preheat oven to 375°F (190°C). Lightly grease a muffin tin or mini tart pans.
- Roll out the puff pastry sheet and cut into circles large enough to fit your tart molds. Press into the molds and trim excess pastry.
- In a skillet, melt butter over medium heat. Add mushrooms and sauté for 4–5 minutes until tender and slightly golden. Set aside.
- In a bowl, whisk together eggs, heavy cream, cheddar cheese, Parmesan cheese, salt, pepper, and thyme.
- Divide the sautéed mushrooms evenly among the pastry shells. Pour the egg mixture over the mushrooms, filling almost to the top.
- Bake for 20–25 minutes, or until the quiches are puffed and golden on top.
- Let cool slightly before serving warm.
Servings and timing
This recipe makes 8–10 mini quiches.
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Variations
- Spinach & Mushroom: Add sautéed spinach for extra greens.
- Cheese Swap: Use Gruyère, Swiss, or goat cheese for different flavor profiles.
- Crustless Option: Skip the puff pastry and bake the filling in greased muffin tins for a lighter version.
- Herb Upgrade: Replace thyme with fresh parsley, dill, or chives for a brighter flavor.
- Meat Lovers: Add diced ham, bacon, or prosciutto for a savory twist.
storage/reheating
Store cooled quiches in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F (175°C) for 8–10 minutes or until warmed through. These can also be frozen for up to 1 month; thaw overnight in the refrigerator before reheating.
FAQs
Can I make these mini quiches ahead of time?
Yes, they can be baked the day before and reheated before serving.
Can I use store-bought pastry shells?
Absolutely, pre-made tart shells work perfectly and save time.
What other vegetables can I use?
Bell peppers, onions, spinach, or zucchini all make great additions.
Can I make them crustless?
Yes, just grease the muffin tins well and bake without pastry for a lighter version.
Are these quiches freezer-friendly?
Yes, freeze them after baking and reheat in the oven when needed.
Can I use milk instead of cream?
Yes, but the texture will be slightly less rich and creamy.
What type of mushrooms are best?
Cremini, button, or a mix of wild mushrooms all work well.
Can I serve them cold?
They are best served warm or at room temperature, but they can be eaten cold.
How do I prevent soggy pastry bottoms?
Pre-bake (blind bake) the pastry for a few minutes before adding the filling if desired.
Can I make these in regular muffin tins?
Yes, but adjust the size of the pastry circles to fit.
Conclusion
Mini Mushroom Cheese Quiches are an elegant yet simple dish that works for any occasion. With their flaky pastry, savory mushroom filling, and creamy egg custard, they strike the perfect balance of flavor and texture. Whether you enjoy them fresh from the oven or as part of a make-ahead menu, these little quiches are sure to impress your guests.
Print
Mini Mushroom Cheese Quiches
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 12 mini quiches 1x
- Category: Appetizer
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Description
Flaky puff pastry shells filled with a savory custard of eggs, cream, sautéed mushrooms, and melted cheeses, ideal for brunch spreads or as elegant bite-sized appetizers.
Ingredients
- 1 sheet puff pastry, thawed
- 1 cup mushrooms, sliced
- 1 tablespoon butter
- 3 large eggs
- 1/2 cup heavy cream
- 1/2 cup shredded cheddar cheese
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a muffin tin or mini tart pans.
- Roll out the puff pastry sheet and cut into circles large enough to fit your tart molds. Press into the molds and trim excess pastry.
- In a skillet, melt butter over medium heat. Add mushrooms and sauté for 4–5 minutes until tender and slightly golden. Set aside.
- In a bowl, whisk together eggs, heavy cream, cheddar cheese, Parmesan cheese, salt, pepper, and thyme.
- Divide the sautéed mushrooms evenly among the pastry shells. Pour the egg mixture over the mushrooms, filling almost to the top.
- Bake for 20–25 minutes, or until the quiches are puffed and golden on top.
- Let cool slightly before serving warm.
Notes
- Use a mix of mushroom varieties for deeper flavor.
- The quiches can be made ahead and reheated before serving.
- For a lighter version, substitute milk for heavy cream.
Nutrition
- Serving Size: 1 mini quiche
- Calories: 140
- Sugar: 1g
- Sodium: 170mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 55mg
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