Mini Mushroom Quiches
Bite Sized mini–Mushroom Quiches. Puff pastry crust with Sauteed Mushrooms, Scallions, Cheddar Cheese filling. Feel free to use a few higher priced mushrooms or fancier cheeses, as a little of this filling goes a long way!
SERVINGS 10
Ingredients
1 tsp olive oil
3 scallions, finely sliced
8 oz. wild mushrooms (Cremini, shiitake, or other of choice), finely chopped
salt and pepper
2 large eggs
1/2 cup heavy cream
1 sheet frozen puff pastry, thawed (or sub premade pie crust if desired)
1/2 c sharp cheddar cheese
Directions
Heat the oven to 375F. Brush a 20 cup MINI muffin tin with vegetable oil. Have on hand a baking sheet and a 2 inch round cutter (or a small glass cup).
Cook the scallions: In a small skillet over medium heat, heat the oil. Add the scallions and cook for 5 minutes, or until softened. Stir in the mushrooms and cook until liquid evaporates. Remove from heat.
Mix the eggs and cream: In a bowl, whisk the eggs until the yolks and whites are combined. Whisk in the cream and pepper.
Cut out the pastry rounds: On a lightly floured surface, open the sheet of puff pastry; if it starts to crack or still feels frozen, let it thaw for a few more minutes before proceeding. Gently roll it to an even thickness, and then cut it into 2-inch rounds. Stack the scraps on top of each other (do not gather them in a ball) and roll again. Cut out more rounds, until you have 20 rounds. Fit the rounds into the muffin tin, pushing them down into the cups with your fingers.
Fill the tarts: Distribute the mushroom mixture evenly between the muffin cups. Pour about 2 tablespoons of custard over the filling in each cup. Top with 1/2 tbsp cheddar cheese.
Bake the tarts: Set the muffin tin on a baking sheet, and bake for 25 to 30 minutes, or until the filling puffs and starts to brown.