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Mini Mushroom and Arugula Quiches Recipe

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3.9 from 79 reviews

  • Author: Amelia
  • Total Time: 35 minutes
  • Yield: 12 mini quiches
  • Diet: Vegetarian

Description

These mini mushroom and arugula quiches are savory, flaky, and packed with earthy mushrooms and peppery arugula. Perfect for brunch, meal prep, or entertaining, they boast a delicate, flaky crust filled with a creamy mixture of eggs, Gruyère cheese, and sautéed vegetables. They are easy to make and delicious served warm or at room temperature, making them a versatile addition to any menu.

Ingredients

Crust

  • 1 refrigerated pie crust, rolled out

Filling

  • 1 tbsp olive oil
  • 8 oz (225g) mushrooms, finely chopped
  • 1 cup arugula, roughly chopped
  • 4 large eggs
  • ½ cup (120ml) heavy cream
  • ½ cup (50g) shredded Gruyère or Swiss cheese
  • ½ tsp salt
  • ¼ tsp black pepper

Instructions

  1. Preheat and prepare muffin tin: Preheat your oven to 375°F (190°C) and grease a 12-cup muffin tin to prevent sticking.
  2. Form crust cups: Cut circles from the rolled-out refrigerated pie crust and gently press them into the muffin cups to form the quiche bases.
  3. Sauté mushrooms: Heat olive oil in a skillet over medium heat, then add the finely chopped mushrooms. Cook them for about 5 minutes, stirring frequently, until they are browned and any moisture has evaporated.
  4. Add arugula: Stir in the chopped arugula and cook for an additional 1 minute until the arugula wilts slightly.
  5. Prepare egg mixture: In a separate bowl, whisk together the eggs, heavy cream, shredded Gruyère cheese, salt, and black pepper until fully combined and smooth.
  6. Assemble quiches: Evenly divide the sautéed mushroom and arugula mixture among the prepared crust-lined muffin cups.
  7. Pour in egg mixture: Carefully pour the egg and cheese mixture over the mushroom filling in each cup, filling nearly to the top.
  8. Bake: Place the muffin tin in the preheated oven and bake for 18–22 minutes until the quiches are set, lightly golden on top, and a knife inserted near the center comes out clean.
  9. Cool and serve: Let the mini quiches cool for 5 minutes in the pan before removing them carefully. Serve warm or at room temperature.

Notes

  • Substitute fresh spinach for arugula if preferred for a milder flavor.
  • These mini quiches freeze well, making them great for meal prep and easy reheating later.
  • Pair with a fresh salad or fruit for a well-rounded brunch or light meal.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: French Cuisine

Find it online: https://justsosweet.com/mini-mushroom-and-arugula-quiches-recipe/