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
Units
Scale
- 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
