And once again…my mother’s recipe book came into play. Such a life saver!!! I was having friends over for breakfast and I wanted to make mini quiches..there’s something about ‘minis’ I love. Yes they do take a bit more effort, but I really enjoy the ease they bring with serving.

I prepared a mushroom filling, but I’m guessing you can use your favorite filling for these quiches. In addition, I used a mini 12-hole fluted square tart pan. But I have tried making them with muffin pans too and they worked just fine…:)

Hope you enjoy these…and as I say in most posts..don’t forget the TEA :D

 

Finely chop the onions

 

 

Thinly slice the mushrooms

 

 

Reserve slices of mushrooms to decorate the top

 

 

Combine the butter and vegetable oil and place on medium heat until the butter melts. Add the onions and sauté for about 4 – 5 minutes, until they turn pinkish golden in color. Add the mushrooms and continue cooking while stirring occasionally. The mushrooms will release their juices. Continue cooking and stirring occasionally until the juices have evaporated completely. Add the salt and pepper. Remove from heat and set aside until needed.

 

 

Dough..Check; Mushrooms..Check; Eggs..Check; Heavy Cream..Check; Mini Tart Pans..Check; Whisk..Check…All Set :))

 

 

Roll dough out on a lightly floured surface

 

 

Roll dough out to about 1/8th of an inch in thickness and cut it up slightly larger than your pie/tart pan hole.

 

Press each piece of dough into the tart pan hole. Using a pizza cutter or a sharp knife, trim the excess dough.

 

 

 

 

You can use cupcake or muffin pans if you don’t have mini quiche pans. Cut the rolled out dough using a round 3 inch cookie cutter

 

 

Press each cut-up round dough into the muffin pan

 

 

Fill each case with a tablespoon of the mushroom filling.

 

 

Whisk the egg yolks, heavy cream and salt.

 

 

Put about a tablespoon of sauce on top of the mushrooms and into the crust.

 

 

Decorate with a slice of mushroom

 

 

 

 

Mini Mushroom Quiches
Recipe type: Savory
Serves: 15
 
Ingredients
For the filling
  • 1 tablespoon butter
  • 1 tablespoon vegetable oil
  • 1 medium sized onion, finely chopped
  • 250 grams mushrooms, thinly sliced
  • ¼ teaspoon salt
  • a pinch of pepper
For the Crust
  • 2½ cups all-purpose flour
  • 125 grams (1¼ sticks) butter, softened at room temperature
  • 2 tablespoons olive oil
  • 5 - 7 tablespoons cold water
  • ¼ teaspoon salt
For the Sauce
  • 1 cup heavy cream
  • 3 eggs
  • ¼ teaspoon salt
  • a pinch of white pepper
Instructions
Prepare the Filling
  1. In a large wide saucepan combine the butter and vegetable oil and place on medium heat until the butter melts.
  2. Add the onions and sauté for about 4 - 5 minutes, until they turn pinkish golden in color.
  3. (Reserve enough mushrooms to decorate the quiches before sautéing the remaining). Add the mushrooms and continue cooking while stirring occasionally. The mushrooms will release their juices. Continue cooking and stirring occasionally.
  4. When the juices have completely evaporated, add the salt and pepper and cook for a further 30 seconds.
  5. Remove from heat and set aside until needed.
Prepare the Crust
  1. In the bowl of a standup mixer fitted with a hook attachment (or you can prepare this with your hands), combine the flour, butter, olive oil and salt.
  2. Add 2 tablespoons of water and knead on medium speed. Continue adding water a tablespoon at a time while kneading well after each addition. (I needed 6 tablespoons of water but you may not need as much depending on the flour you are using). The resulting dough will be a medium/soft non-sticky dough.
  3. Cover and set aside to rest for about 15 - 20 minutes.
Prepare the Sauce
  1. In a medium sized bowl, whisk the eggs, heavy cream, salt and white pepper until well combined.
Preparing the Quiches
  1. Preheat the oven to 190 degrees C (375 degrees F).
  2. On a lightly floured surface, roll dough out to about ⅛th of an inch in thickness.
  3. Using a pizza cutter (or sharp knife), cut the dough out to squares slightly larger than the mini tart pan holes. If you are using a muffin pan, use a large 3-inch round cookie cutter and cut out circles.
  4. Press each cut piece of dough into the holes of the pan. Using a pizza cutter or sharp knife, trim the excess dough.
  5. Put about one tablespoon of the filling into each crust.
  6. Pour about one tablespoon of sauce on the mushrooms and into the crust filling it to about the edge of the crust.
  7. Bake for 30 - 35 minutes or until the tops are golden.
  8. Remove from oven and let cool.
  9. Carefully using a knife or fork, remove the quiches from the pans and serve.
Notes
If you want to make this in a large pie pan instead of mini quiches, increase the filling as follows: 2 tablespoons butter 1 tablespoon vegetable oil 2 medium sized onions, finely chopped 400 grams mushrooms, thinly sliced ½ teaspoon salt a few pinches of pepper

 

 

 

 

 

 

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