Cabin Treats: Mushroom Mini Quiches
Mushroom Quiche
Makes 2 Marie Calendar sized pies, or 50 some mini quiches
- 2 tablespoons olive oil
- 1 pound mushrooms, sliced (chopped for mini quiches)
- 2 medium shallots, thinly sliced (finely chopped for mini quiches)
- Salt and freshly ground pepper
- 8 ounces Swiss cheese (diced or shredded)
- 1 tablespoon flour
- 4 large eggs*
- 1 ½ cups heavy cream*
- ½ teaspoon salt*
- Sprinkle of nutmeg*
- Pie crust (I would use homemade or Marie Calendar’s frozen crusts for regular size quiches, and what I did for the small ones was to use Pillsbury refrigerated pie crusts (I used two packages)
Sauté mushrooms and shallots seasoned with salt and pepper in olive oil. Cook until mushrooms first release their liquid and then liquid evaporates and mushrooms are a dark golden brown, 8 to 10 minutes. Set aside to cool.
In a small bowl or baggie toss cheese with flour. (I think this helps keep the cheese from settling completely at the bottom of the quiche pan.)
In large bowl, combine eggs, cream, salt and nutmeg.
For regular quiche: (assuming two crusts as I always use Marie Calendar’s which come in sets of two)
Prebake crusts for a few minutes at 375 degrees. Evenly divide batter between the two pans. Then evenly add mushrooms and cheese. Bake at 375 degrees for 40-45 minutes or until knife inserted in center comes out clean. Let cool at least 5 minutes before serving.
For mini quiches:
Using a circular cookie cutter, cut pie crusts into 2 inch circles…as many as you can. Spray mini muffin tin with canola spray if necessary for ease of removal…I didn’t do this for mine. Press circles into the cups of a mini muffin tin, repairing holes if you happen to make them. Try to press the dough around evenly filling the cup the edge of the tin.
I used a pitcher to pour the batter mix into the cups, filling them nearly full…more than 75% but you don’t want the batter to be even with the top. I added cheese to each cup, then mushrooms and a few more pieces of cheese on top.
I baked these at 375 for 10 minutes or so, I didn’t time it, I watched them. They are done when puffed up, and slightly browned. Let cool slightly, then remove from pan to wire rack.
Repeat steps until you are tired, or you have run out of crust, eggs or filling. I had left over mushrooms and cheese although I think I could have been a little more generous with the fillings.
These are good served right away, but are also good reheated from frozen. I let them cool and then spread them on a cookie sheet. Placing them in the freezer like this until frozen and then transferred to baggies.
To reheat, preheat oven to 375 degrees, and place frozen quiches on a baking sheet. Heat them until hot, 10-12 minutes.
* For the mini quiches you might need to 1 ½ times this portion of the recipe. I believe that I made a second small batch of eggs and cream.
Note: I made these for Starr’s graduation party…using bacon and cheddar for one batch, and just cheese for another…use what ever you want…be creative.
