These super simple mini mushroom quiche are perfect for breakfast or brunch! Buttery mushrooms and creamy swiss make them flavorful and fantastic!
I’ve been a teeny bit cranky lately. Staying up late tearing through the ginormous stack of books beside my bed, making ridiculously long lists of things I want to cook/bake/create, and doing laundry at ungodly hours has resulted in restless nights and difficult mornings.
Hitting the snooze button and missing my morning workouts only ups the biotch-factor so, now that a new week has presented itself, I’m determined to wake up on the right side of the bed and get my act together.
That shouldn’t be too difficult to do with a fridge full of these guys to wake up to:
Mini Mushroom Quiche
Mini Mushroom Quiche
These super simple mushroom swiss quiche are perfect for breakfast or brunch! Buttery mushrooms and creamy swiss make them flavorful and fantastic!
- 4 large eggs
- 8 oz baby bella or cremini
- 1/4 onion
- 2 cloves of garlic
- 4 ounces of grated swiss cheese (or 4 slices)
- 2/3 cup half and half or heavy cream
- salt and pepper to taste
uber easy homemade crust:
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 cup olive oil or melted coconut oil
- 1/4 cup ice cold water
- Pre-heat oven to 350 degrees F.
- Slice the mushrooms, mince your garlic, and dice your onion.
- To make the crust, first mix the flour and salt with fork. In a separate bowl, beat the oil and water with a whisk or fork to thicken.
- Pour into flour and mix gently with a fork. [just til mixed, don't overwork it]
- Divide dough into 4 equal parts and press each flat on a solid surface. You'll want to press the dough super thin so it comes out flaky and magical.
- Then press each doughy disc into 4 mini tart pans and season each with a little freshly ground black pepper.
- Making one big quiche instead? Press the dough into a 9-10 inch pie dish.
- Saute your mushrooms and onion, adding the garlic towards the very end to prevent burning. Season with a little salt, pepper, and even a little garlic powder for added flavor.
- Beat the eggs until the yolks and whites are incorporated and add the cream.
- Top the crust with your veggies and swiss and pour in egg mixture.
- Bake at 350F for 30-35 minutes until the edges are slightly golden.
Recipe yields 4 mini quiche or one standard 9 inch quiche with 6-8 slices.
If you get a chance to try these mini mushroom quiche, let me know! You can leave me a comment here (LOVE checking those daily!) or tag @PEASandCRAYONS on Instagram so I can happy dance over your creations. I can’t wait to see what you whip up!
Leftover quiche slices/minis can be frozen for a few months or stored in the fridge for up to 4 days.
They re-heat like a dream in the toaster oven or even in the microwave when needed. And they taste pretty awesome with hot sauce too — but then again what doesn’t taste good with hot sauce on top?
Cupcakes. Def cupcakes.
I don’t feel like typing anymore. I just want to go eat quiche. Gosh!
Ok maybe the crankies are back. But these are super yummy and I look forward to inhaling them for breakfast all. week. long. A second batch (with asparagus) is on the menu as well. Mmm and more of these too.