Appetizers & Starters > Pastries & Baked Goods > Savory Pastries > Mini Quiches
Mushroom and Gruyere Mini Quiches
These elegant mini quiches are filled with earthy mushrooms and nutty Gruyere cheese, creating a sophisticated appetizer or brunch option. The rich and savory flavors are sure to impress your guests.
Ingredients
- 1 1/4 cups All-purpose flour
- 1/4 teaspoon Salt
- 1/2 cup Cold unsalted butter, cubed
- 4-6 tablespoons Ice water
- 3 Eggs
- 1/2 cup Heavy cream
- 8 ounces Mushrooms, sliced
- 1/2 cup Gruyere cheese, shredded
- 1 clove Garlic, minced
- 1 tablespoon Olive oil
- 1 teaspoon Thyme, fresh, chopped
- 1/4 teaspoon Salt
- 1/4 teaspoon Black pepper
Making the Crust
In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Preparing the Mushroom Filling
Heat olive oil in a skillet over medium heat. Add the sliced mushrooms and minced garlic, and cook until the mushrooms are softened and browned, about 5-7 minutes. Season with salt, pepper, and thyme. Let cool slightly.
Preparing the Egg Mixture
In a bowl, whisk together the eggs and heavy cream. Season with salt and pepper. Stir in the cooked mushrooms and shredded Gruyere cheese.
Assembling the Quiches
Preheat oven to 375°F (190°C). On a lightly floured surface, roll out the dough to about 1/8 inch thickness. Use a cookie cutter or a glass to cut out circles slightly larger than the mini muffin tin cups. Gently press each circle into a mini muffin tin. Pour the mushroom and Gruyere filling into each crust-lined cup, filling almost to the top.
Baking
Bake for 25-30 minutes, or until the crust is golden brown and the filling is set. Let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely. Serve warm or at room temperature.
FAQ
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Can I use different types of mushrooms?
Yes, you can use different types of mushrooms such as cremini, shiitake, or a mix of wild mushrooms for a more complex flavor. -
Can I use a pre-made pie crust?
Yes, you can use a pre-made pie crust to save time. Just make sure to roll it out to the desired thickness and cut out the circles for the mini muffin tins. -
How can I prevent the crust from getting soggy?
To prevent the crust from getting soggy, you can blind-bake the crusts for a few minutes before adding the filling. This will help to set the crust and prevent it from absorbing too much moisture from the filling.