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Caramelized Onion Mushroom Mini Quiches Recipe

Caramelized Onion Mushroom Mini Quiches Recipe
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★★★★★

4.7 from 20 reviews

Delightful Caramelized Onion Mushroom Mini Quiches featuring a flaky puff pastry crust filled with perfectly sautéed caramelized onions, tender mushrooms, eggs, creamy heavy cream, and melted Gruyère or cheddar cheese, flavored with fresh thyme. These bite-size quiches are perfect for brunch, appetizers, or a light snack.

Ingredients

Scale

Pastry

  • 1 sheet of puff pastry (thawed if frozen)

Vegetables

  • 2 medium onions, thinly sliced
  • 1 cup of sliced mushrooms (button or cremini)
  • 1 teaspoon of fresh thyme, chopped (or ½ teaspoon dried thyme)

Filling

  • 3 large eggs
  • 1 cup of heavy cream
  • 1 cup of shredded cheese (Gruyère or cheddar)
  • ½ teaspoon of salt (to taste)
  • ¼ teaspoon of pepper (to taste)

Cooking fat

  • 2 tablespoons of olive oil or butter (for cooking the onions and mushrooms)

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it is at the perfect temperature for baking the quiches evenly.
  2. Prepare Puff Pastry: On a lightly floured surface, roll out the sheet of puff pastry to smooth it out, then cut into squares or circles about 4 inches in size, suitable for muffin tin cups.
  3. Line Muffin Tin: Press each puff pastry piece gently into the cups of a greased muffin tin, shaping the sides to hold the filling securely.
  4. Cook Onions: Heat olive oil or butter in a skillet over medium heat. Add the thinly sliced onions with a pinch of salt and cook for 10-15 minutes, stirring occasionally, until the onions are golden brown and caramelized.
  5. Add Mushrooms: Add the sliced mushrooms to the skillet with the onions and continue cooking for another 5-7 minutes until mushrooms are tender and browned.
  6. Mix Filling: In a large mixing bowl, whisk together the eggs, heavy cream, fresh or dried thyme, salt, and pepper until well combined. Stir in the caramelized onion and mushroom mixture, then fold in the shredded cheese.
  7. Fill Pastry Cups: Spoon the filling mixture evenly into each puff pastry-lined muffin tin cup, filling approximately three-quarters full to allow room for puffing during baking.
  8. Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the quiches are puffed up and golden brown on top.
  9. Cool and Serve: Remove the quiches from the oven and let them cool for a few minutes in the tin. Then carefully transfer them to a serving platter and enjoy warm or at room temperature.

Notes

  • For best results, thaw frozen puff pastry completely before rolling and cutting.
  • Gruyère cheese adds a richer flavor, but sharp cheddar works well too.
  • Fresh thyme elevates the flavor, but dried thyme is a good substitute if fresh is unavailable.
  • These mini quiches can be made ahead of time and refrigerated, then warmed gently before serving.
  • For a lower-fat option, substitute heavy cream with half-and-half or whole milk, though texture may vary slightly.
  • Ensure the mushrooms are well cooked to avoid excess moisture in the filling.

Nutrition

Keywords: mini quiches, caramelized onion quiche, mushroom quiche, puff pastry quiche, brunch recipe, appetizer, vegetarian quiche

Find it online: https://recipeswithmia.com/caramelized-onion-mushroom-mini-quiches-recipe/