These mini mushroom quiches are tasty little treats.

1 package puff pastry shells
2 large eggs, lightly beaten
1/2 cup heavy whipping cream
1/4 cup shredded whole milk mozzarella cheese
2 tablespoons freshly grated Parmesan cheese
1 tablespoon butter
1/4 cup finely chopped onion
3/4 cup chopped mushrooms (baby portabella, or a combination of several)
1/2 teaspoon dry mustard
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Bake puff pastry shells according to package directions. Set aside. Lower oven temperature to 375 degrees. Whisk together eggs, heavy cream and cheeses; set aside. In a small sauté pan over medium heat, melt butter, add onions and sauté until soft, about 6 minutes. Add mushrooms and cook an additional 5 minutes. Stir in mustard. Season to taste with salt and pepper. Remove from heat and let cool. Once cooled, stir the onions and mushrooms into the egg-cream mixture. Pour into a shallow casserole dish.

Bake 20 minutes until golden brown and cracked on top. Remove from oven and carefully spoon egg mixture into 4 puff pastry shells, using a spatula to smooth the tops. Place shells back into preheated oven and re-heat for 5 minutes. Serve hot.

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