Wild Mushroom, Gruyere, Mini Quiche Recipe
User Reviews
5
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Prep Time
20 mins
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Cook Time
30 mins
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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
Description
Wild Mushroom, Gruyere Mini Quiche features a tender pastry crust made from flour, butter, salt, and cold water, rolled and chilled to preserve flakiness. The filling includes rehydrated and finely chopped dried porcini mushrooms sautéed with minced shallots, seasoned with salt and pepper. This mixture is combined with a custard of beaten eggs, heavy cream, fresh thyme, Dijon mustard, and shredded Gruyere cheese, adding creamy texture and earthy, nutty flavor.
The tartlet shells are blind-baked first to prevent sogginess, then filled with the mushroom custard and baked until set and lightly golden. The size makes them ideal for hors d'oeuvres, brunch, or small meals. The recipe balances the intense mushroom flavor with the richness of cream and cheese and the subtle herbaceous notes of thyme.
These mini quiches can be made in advance, with fillings stored refrigerated for up to two days. The dough can be pressed into pans and frozen before baking. Baked tartlets store well refrigerated for a couple of days and reheat well in the oven. They freeze effectively up to two months and are best reheated wrapped in foil to maintain moisture.
Ingredients
Dough
- 1 cup flour
- 5 ½ Tbsp butter cut into pieces
- 2-3 Tbsp water cold
- ⅛ tsp salt
Filling
- 1 Tbsp butter
- 1 shallot minced
- ¼ tsp kosher salt
- ¼ tsp black pepper
- ½ oz dried porcini mushroom
- ¼ cup white wine
- 2 egg 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
- Fillings can be prepared up to 2 days ahead and refrigerated in airtight containers.
- Dough can be shaped into tartlet pans and frozen before blind baking for convenience.
- Baked tartlets store in the refrigerator for 2 days; reheat in a 350°F oven for about 10 minutes.
- Quiches freeze well for up to 2 months; reheat wrapped in foil at 350°F for 10-15 minutes to retain moisture.
- Bring tartlets to room temperature before reheating for even warming and texture.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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