Monday, April 4, 2011

Mini Mushroom Quiches—with a bite!

We’re having 35 people over in a couple weeks for a formal dinner party. I am doing a lot of advance prep work this week and next. Today I made mini mushroom quiches for one of our appetizers for the dinner. I bake up these quiches and freeze them, and then reheat them right before serving. It’s a great time-saver! You’d never know they’d been in the freezer when you serve them. These are great for breakfasts and bunches too!

Mini Mushroom Quiches

Pie crust—enough for a top and bottom pie
1 8-oz. can button mushrooms
1 8-oz. can Portabella mushrooms
2 T. butter
1 T. extra virgin olive oil
1 cup heavy whipping cream
2 large eggs
½ tsp. salt
1/2 t. cayenne pepper
1 1/2 cups shredded Swiss cheese

Roll out pie crust and put into 24 tartlet or mini muffin pans (spray with vegetable oil first). Chop mushrooms with chef's knife, and sauté them in the butter and olive oil. Cook the mushrooms over medium heat until all liquid is evaporated and mushrooms are brown and tender.

Preheat oven to 375 degrees. Divide mushrooms evenly among tartlet pans. In small bowl, combine egg, cream, salt and cayenne pepper and beat well. Pour egg mixture evenly over mushrooms (about 4 t. in each tartlet pan). Sprinkle each with grated cheese. Bake until bubbly and golden—about 20 minutes. Serve immediately, or as a do-ahead tip, freeze between layers of waxed paper in a plastic freezer container. Then just bake to heat through—about 15 minutes—in a preheated 375 degree oven. They’ll taste like they were freshly baked!

Happy quiche making!


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