Description
These Mini Mushroom Quiche are buttery, flaky, and filled with a creamy mushroom and cheese mixture. Perfect for brunch, snacks, or entertaining guests, they are easy to prepare and incredibly comforting.
Ingredients
Scale
- 1 sheet puff pastry
- 200g mushrooms, finely chopped
- 1 small onion, diced
- 2 eggs
- 120ml heavy cream
- 50g grated cheese
- 1 tbsp olive oil
- 1 tsp butter
- Salt and pepper to taste
- 1 tsp thyme
Instructions
- Preheat oven to 180°C.
- Roll out puff pastry and cut into circles.
- Place pastry into muffin tin.
- Sauté onion in olive oil and butter.
- Add mushrooms and cook until dry.
- Season with salt, pepper, and thyme.
- Whisk eggs, cream, and cheese.
- Add mushroom mixture to pastry shells.
- Pour egg mixture on top.
- Bake for 20–25 minutes until golden.
Notes
Cook mushrooms thoroughly to avoid excess moisture. You can substitute cream with milk for a lighter version. Store leftovers in the fridge for up to 3 days or freeze for later.
Nutrition
- Serving Size: 1 mini quiche
- Calories: 120
- Sugar: 1g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg