Bite-Sized Bliss: Savory Mini Cheese and Mushroom Quiches for Any Occasion

👩‍🍳 Instructions

1. 1

   Prepare the Dough: In a large bowl, whisk together flour and ½ tsp salt. Cut in the cold, cubed butter using a pastry blender or fingertips until coarse crumbs form with pea-sized butter pieces. Gradually add ice water, 1 tbsp at a time, mixing until dough just comes together. Form into a disc, wrap in plastic, and chill for 30 minutes.
2. 2

   Sauté the Mushrooms: Heat olive oil in a skillet over medium-high heat. Add sliced mushrooms and cook, stirring occasionally, until golden brown and liquid has evaporated, about 7-10 minutes. Season lightly with salt and pepper. Set aside to cool.
3. 3

   Roll Out and Cut Crusts: Preheat oven to 375°F (190°C). Lightly flour a surface. Roll out chilled dough to ⅛-inch thickness. Using a 3-inch round cookie cutter, cut out circles and gently press into a mini muffin tin. Prick bottoms with a fork.
4. 4

   Assemble the Filling: In a medium bowl, whisk together eggs, heavy cream, milk, thyme, black pepper, and nutmeg. Stir in Gruyère, Parmesan, and cooled sautéed mushrooms. Season with salt to taste (remember cheese is salty).
5. 5

   Fill and Bake: Spoon filling evenly into prepared pastry shells, filling each ¾ full. Bake for 20-25 minutes, or until crusts are golden and filling is set and lightly puffed. A knife inserted in the center should come out clean.
6. 6

   Cool and Serve: Remove from oven and let cool in the muffin tin for 5 minutes before transferring to a wire rack to cool completely. Serve warm, at room temperature, or chilled.