Wild Mushroom, Gruyere, Mini Quiche Recipe
User Reviews
5.0
33 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
50 mins
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Servings
6
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Calories
305 kcal
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Course
Main Course
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Cuisine
French
Wild Mushroom, Gruyere, Mini Quiche Recipe
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Wild mushroom quiche with gruyere is a rustic and delicious dish with earthy & nutty flavors and a nice pungent cheese too!
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Ingredients
Dough
- 1 cup flour
- 5 ½ Tbsp butter cut into pieces
- 2-3 Tbsp cold water cold
- ⅛ tsp salt
Filling
- 1 Tbsp butter
- 1 shallot minced
- ¼ tsp kosher salt
- ¼ tsp pepper
- ½ oz dried porcini mushrooms
- ¼ cup white wine
- 2 eggs beaten
- ¼ cup heavy cream
- ½ cup gruyere cheese
- 2 tsp thyme fresh
- 1 tsp Dijon mustard
Instructions
- Preheat oven to 400° F.
Rehydrate the dried porcini mushrooms:
- Place dried mushrooms in a bowl and pour hot (not boiling) water over them. Allow them to sit for about 15-20 minutes. Drain and lightly squeeze most of the water out and chop finely.
Make the quiche dough:
- Grease the tartlet pans with butter. I use 4 inch pans.
- To make the dough: place flour, salt, and butter in a food processor. Add just enough ice cold water to bring the mixture together to form a ball.
- Turn dough onto a lightly floured surface. Roll into a cylinder and divide into 6 equal pieces.
- Roll out each piece into a circle to fit over the tart pan.
- Chill in the freezer for 30 minutes.
- Cut out 6 pieces of parchment to fit over the dough and fill with pie weights or beans.
- Blind bake the shells for about 10 minutes.
- Remove the pie weights and parchment.
Make the quiche filling:
- In a bowl, whisk together the eggs, heavy cream, thyme, and Dijon mustard until the ingredients are well blended. Place in the refrigerator until ready to use.
- In a skillet on medium heat add the butter and cook the shallots until they are translucent. Do not brown them. Add in the salt and pepper. Stir in the mushrooms, add the white wine and cook until the wine has evaporated.
- Allow the mixture to come to room temperature.
Fill and bake the mini quiches:
- Spoon mushroom mixture and Gruyere evenly into the 6 tartlets.
- Pour egg mixture over each tartlet.
- Bake in the oven for about 10-12 minutes or until a cake tester comes out clean.
- Garnish with thyme sprigs.
Notes
- Frequently Asked Questions
- Can I make these in advance? The fillings can be make up in advance and stored in airtight containers in the refrigerator for 2 days before you want to bake the tartlets. You can also make the dough and press into the tartlet pans then freeze for a couple days before you blind bake.
- How long can I store the baked tartlets? After they have completely cooled you can store the tartlets in an airtight container for 2 days in the refrigerator. It is best to reheat them in the oven at 350°F for about 10 minutes. Be sure to bring them to room temperature before reheating.
- Can I freeze the baked tartlets? Yes, you can freeze them in an airtight container for up to 2 months. To reheat: wrap them in foil, preheat your oven to 350°F and bake 10-15 minutes. The foil will help keep them from drying out. Keep in mind these are best when fresh baked from the oven.
Nutrition Information
Show Details
Calories
305kcal
(15%)
Carbohydrates
19g
(6%)
Protein
8g
(16%)
Fat
21g
(32%)
Saturated Fat
13g
(65%)
Cholesterol
113mg
(38%)
Sodium
327mg
(14%)
Potassium
116mg
(3%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
740IU
(15%)
Vitamin C
1mg
(1%)
Calcium
135mg
(14%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 305 kcal
% Daily Value*
| Calories | 305kcal | 15% |
| Carbohydrates | 19g | 6% |
| Protein | 8g | 16% |
| Fat | 21g | 32% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 113mg | 38% |
| Sodium | 327mg | 14% |
| Potassium | 116mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 740IU | 15% |
| Vitamin C | 1mg | 1% |
| Calcium | 135mg | 14% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
33 reviews
Excellent
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