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.
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.
Notes
No Swiss cheese? No problem! This recipe works great with gruyere cheese (LOVE it with gruyere), gouda cheese, or even white cheddar.Recipe yields 4 mini quiche or one standard 9 inch quiche with 6-8 slices.Making one big quiche instead? Press the dough into a 9-10 inch pie dish and increase bake time as needed.Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!