Mini quiches are the perfect snack for anytime because they can be eaten at room temperature, don’t require utensils, and both kids and adults love them. They also don’t take long to prepare and can be made several weeks in advance and they can even be frozen.
They are also ideal for cooking with kids, here’s how to do it.
Start by lining up all your ingredients.
Parmesan and Mushroom Mini Quiches
Servings
24 Servings
Ingredients
- 1 tablespoon olive oil
- 1 shallot minced
- 2 cloves garlic minced
- 12 button mushrooms finely diced
- 4 eggs
- ¾ cup whole milk
- ¼ cup crème fraîche
- ¾ cup grated Parmesan
- ⅛ teaspoon ground nutmeg
- 1 tablespoon minced fresh thyme
- ½ teaspoon kosher salt
- Freshly ground pepper
- 2 sheets puff pastry thawed
Instructions
- ADULTS:
- Preheat oven to 375°F. In a nonstick pan, heat oil over medium heat. Add shallots and garlic, and stir until fragrant, about 2 minutes. Add mushrooms, and stir until just softened, another 5 to 8 minutes. Remove from heat.
- KIDS 4 and UP:
- While the mushrooms are cooking, make the egg filling: Combine eggs and milk in a medium bowl; whisk well. Stir in crème fraîche, Parmesan, nutmeg, thyme, salt, and pepper to taste. Add in cooked mushrooms. Use immediately; or refrigerate, covered, for up to one day. If using the next day, be sure to whisk again.
- KIDS 6 and UP:
- Oil 24 cups in mini muffin tins well. On a dry surface, lay one pastry sheet flat (keep the other one in the refrigerator until you need it) and roll thin. Cut the sheet into small even squares that will fit in mini muffin tins, about 2 inches. Carefully insert each one into the muffin pan, so that dough covers the sides of the muffin cup. It’s okay if the corners stick out— the pastry will puff up in the oven. Divide the egg filling evenly among the pastry cups.
- ADULTS:
- Bake for 25 minutes until edges are golden brown. Allow to cool for at least 30 minutes.
- Mini quiches freeze well.
- Variations: Consider your own favorite fillings, let the kids choose their favorites.
- Make it Parve: Swap out milk for ½ cup of almond, soy, or coconut milk; swap out Parmesan for dairy-free cheese; and omit crème fraîche.
I made my own puff pastry on Friday hoping to make these for Shabbat, but ran out of time, but prepped the oinion mushrooms mix( cooked) so all I had to do is mix the filling, and roll out my pastry. I did not have mini muffin tins, so I used the regular size. Made 12 muffins. In the oven now and smells delicious!
Oops, looks like it is missing, should be after you combine everything else and mushrooms finish cooking.
Hi Jamie, Joyce Schreiber from Raanana here (by way of Brooklyn, NY), and Sara Schreiber’s Savta…. Is it my imagination or did I miss seeing when you put in the mushrooms and seasonings into the egg mixture or the muffin tin???…..
Do they need to be defrosted before heating if frozen?
can I use non-fat milk? what about lower fat options for the crème fraîche? The recipe sounds good, but I’d like a lower-fat version
Try a party goods store.
This is a great! Can’t wait to make a batch!
looks good! where can i get the box?