Tomato Mushroom Mini Quiches Recipe
Delightful Tomato Mushroom Mini Quiches featuring a savory blend of sautéed mushrooms, onions, celery, tomatoes, and aromatic thyme, combined with creamy eggs and Parmesan cheese baked in a flaky pie crust. These individual quiches are perfect as a light meal or appetizer, served warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 mini quiches
- Category: Brunch, Breakfast, Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Vegetables
- 2 Tomatoes (1 chopped, 1 sliced into four slices)
- ¼ cup Mushrooms, chopped
- 2 tbsp Onion, finely chopped
- 2 tbsp Celery, finely chopped
Herbs & Spices
- 1 tsp Thyme, dried
- Dash Salt & Pepper
- Pinch Chili flakes (optional)
Dairy
- 1/3 cup Parmesan cheese, shredded
- 4 tbsp Cream or whole milk
- 4 Eggs
Other
- 1 Pie crust, prepared
- 4 Oven-safe ramekins, greased
Instructions
- Sauté vegetables: In a pan, combine chopped mushrooms, onions, celery, dried thyme, salt, and pepper. Sauté over medium heat until the vegetables are soft and fragrant.
- Add tomatoes: Stir in the chopped tomatoes and continue to sauté until the tomatoes break down and the mixture combines well. Remove from heat and allow to cool.
- Prepare crusts: Roll out the pie crust and divide it into four equal quarters. Shape each quarter into a ball and then roll each ball out into a circle large enough to fit into the ramekins. Gently press each crust circle into the greased ramekins to form a base.
- Mix filling: In a bowl, whisk together the cooled tomato and vegetable mixture with the eggs, cream or whole milk, Parmesan cheese, and optional chili flakes until well combined.
- Assemble quiches: Spoon the egg and tomato filling evenly into each prepared ramekin crust. Place one reserved slice of tomato on top of each quiche and sprinkle a pinch of thyme over the tomato slices if desired.
- Bake: Preheat the oven to 350°F (175°C). Bake the ramekins in the oven for 35 to 40 minutes, or until the eggs are fully set and the filling is firm.
- Cool and serve: Remove the quiches from the oven and let them cool for 15 minutes before carefully removing them from the ramekins. Serve warm or at room temperature, optionally accompanied by a fresh side salad. Enjoy!
Notes
- Make sure to grease the ramekins well to ensure easy removal of the quiches after baking.
- You can substitute cream with whole milk for a lighter version.
- Adding chili flakes is optional but adds a nice subtle heat.
- These mini quiches can be made ahead and reheated gently before serving.
- Be careful not to overfill the ramekins to prevent overflow during baking.
Find it online: https://recipethrive.com/tomato-mushroom-mini-quiches-recipe/
