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Wild Mushroom, Gruyere, Mini Quiche Recipe
5 from 22 votes

Wild Mushroom, Gruyere, Mini Quiche Recipe

This recipe creates mini tartlets filled with a wild mushroom and Gruyere cheese custard. The dough is a simple butter pastry chilled before blind baking. Dried porcini mushrooms are rehydrated then combined with sautéed shallots and seasoning. The egg and cream custard is enhanced by thyme and Dijon mustard, then mixed with cheese and mushroom filling before baking until golden. These small quiches are rich with creamy texture and deep mushroom and cheese flavors, ideal for appetizers or light meals.

Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
Servings: 6
Calories: 305 kcal
Course: Main Course
Cuisine: French

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

    Cup of Yum
  1. Preheat oven to 400° F.
Rehydrate the dried porcini mushrooms:
  1. 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:
  1. Grease the tartlet pans with butter. I use 4 inch pans.
  2. 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.
  3. Turn dough onto a lightly floured surface. Roll into a cylinder and divide into 6 equal pieces.
  4. Roll out each piece into a circle to fit over the tart pan.
  5. Chill in the freezer for 30 minutes.
  6. Cut out 6 pieces of parchment to fit over the dough and fill with pie weights or beans.
  7. Blind bake the shells for about 10 minutes.
  8. Remove the pie weights and parchment.
Make the quiche filling:
  1. 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.
  2. 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.
  3. Allow the mixture to come to room temperature.
Fill and bake the mini quiches:
  1. Spoon mushroom mixture and Gruyere evenly into the 6 tartlets.
  2. Pour egg mixture over each tartlet.
  3. Bake in the oven for about 10-12 minutes or until a cake tester comes out clean.
  4. 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

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%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 305

% 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.