As I rummaged through my fridge last week, my eyes landed on a carton of eggs and a few random veggies. A lightbulb went off—what about whipping up some mini mushroom quiches? These Easy Low Calorie Mini Mushroom Quiches are the perfect solution for those busy brunches or weeknight dinners when you want something scrumptious yet hassle-free. With their flaky crust and savory filling, they’ll not only satisfy your cravings but also keep those calories in check. Plus, their meal prep-friendly nature means you can whip up a batch ahead of time, making them an effortless grab-and-go option throughout the week. Curious about how to create these delightful bites? Let’s dive into this recipe!
Why You’ll Love Mini Mushroom Quiche
Simplicity at Its Best: This recipe is incredibly easy to follow, even if you’re new to cooking.
Flavor Explosion: Featuring earthy mushrooms and creamy Swiss cheese, every bite bursts with rich flavor.
Meal Prep Friendly: Make a big batch ahead of time for stress-free meals throughout the week.
Versatile Ingredients: Feel free to adapt the veggies and cheeses to your taste; spinach or feta work beautifully too.
Crowd-Pleasing: These mini quiches are perfect for brunch gatherings or as hearty snacks, sure to impress friends and family!
If you’re craving more bite-sized dishes, check out these Delightful Mini Pineapple treats or the savory Swiss Mushroom Melt for another flavorful option!
Mini Mushroom Quiche Ingredients
For the Crust
• Flour – Structure for the crust; you can substitute with whole wheat flour for a healthier version.
• Salt – Enhances flavor in the crust; it’s essential for a balanced taste.
• Oil – Binds the dough and creates flakiness; consider using melted butter for a richer flavor.
• Water – Moisture needed to bind the dough; using cold water helps achieve a better texture.
For the Filling
• Baby Bella or Cremini Mushrooms – The main flavor component; white button mushrooms can be used as a substitute.
• Garlic – Adds a delightful aroma; fresh minced garlic is highly recommended for the best flavor.
• Onion – Brings natural sweetness to the filling; feel free to use your preferred onion type.
• Eggs – Provide structure for the filling; always choose the freshest eggs for optimal results.
• Cream – Adds richness to the filling; you can use milk or a non-dairy option for a lighter touch.
• Swiss Cheese – Contributes creaminess and flavor; cheddar or dairy-free cheese can also work beautifully.
Feel free to mix and match any of these ingredients to create your own spin on this Mini Mushroom Quiche recipe!
Step‑by‑Step Instructions for Easy Low Calorie Mini Mushroom Quiche
Step 1: Preheat the Oven
Begin by preheating your oven to 350°F (175°C). This ensures that your Easy Low Calorie Mini Mushroom Quiches will bake evenly, achieving that perfect golden-brown crust. While the oven heats up, gather your ingredients and equipment, including mini tart pans or muffin tins.
Step 2: Sauté the Filling
In a medium skillet, heat a splash of oil over medium heat. Add the sliced baby Bella or Cremini mushrooms and diced onion, stirring occasionally for about 5-7 minutes until the mushrooms are tender and lightly browned. In the last minute, stir in minced garlic, allowing its aroma to infuse the mixture. Remove from heat and set aside to cool slightly.
Step 3: Prepare the Crust
In a mixing bowl, combine flour and salt. In a separate bowl, whisk together the oil and cold water until smooth. Gradually add this mixture to the flour, mixing gently until a dough forms. Avoid overworking the dough to keep it flaky. Let it rest for a few minutes as you prepare the tart pans.
Step 4: Shape the Dough
Divide the dough into equal portions and flatten each piece into a disk. Press the dough into your mini tart pans or muffin tins, ensuring even coverage on the bottom and up the sides. The crust should be about 1/4 inch thick. Prick the bottom with a fork to prevent bubbling during baking.
Step 5: Mix the Egg Filling
In a large bowl, beat together the eggs and cream until well combined and slightly frothy. This mixture will create a rich and creamy filling for your Easy Low Calorie Mini Mushroom Quiches. Feel free to season with a pinch of salt and pepper for added flavor.
Step 6: Assemble the Quiches
Distribute the sautéed mushroom and onion mixture evenly among the prepared crusts. Then, sprinkle the shredded Swiss cheese over the vegetables. Carefully pour the egg mixture on top, filling each crust about three-quarters full to prevent overflow during baking.
Step 7: Bake the Quiches
Place the filled tart pans in the preheated oven and bake for 30-35 minutes. You’ll know they’re ready when the edges are golden and the filling is set but still slightly jiggly in the center. Keep an eye on them during the last few minutes for perfect doneness.
Step 8: Cool and Serve
Once baked, remove the Easy Low Calorie Mini Mushroom Quiches from the oven and allow them to cool in the pans for about 5 minutes. Gently loosen the edges with a knife and transfer to a serving platter. Serve warm, and enjoy the delightful flavors of your homemade quiches!
Make Ahead Options
These Easy Low Calorie Mini Mushroom Quiches are perfect for meal prep enthusiasts looking to save time during busy weekdays! You can prepare the filling (sautéed mushrooms, garlic, and onions), and even the crust up to 24 hours in advance. Simply store each component separately in airtight containers in the refrigerator to maintain their freshness. When you’re ready to serve, assemble the quiches by combining the filling and cheese with the egg mixture, pour it into the prepared crusts, and bake as directed. This ensures that your mini mushroom quiches taste just as delicious as if you had made them fresh, allowing you to enjoy a gourmet feel without the last-minute rush!
What to Serve with Easy Low Calorie Mini Mushroom Quiche
A delightful quiche deserves some equally charming companions to complete your meal experience.
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Simple Green Salad: A crisp salad dressed with a light vinaigrette provides a refreshing contrast to the creamy, eggy quiche.
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Roasted Breakfast Potatoes: Golden, crispy potatoes tossed in herbs offer a satisfying texture and heartiness to complement each bite of quiche.
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Fresh Fruit Salad: Brighten up your plate with a burst of seasonal fruits, adding a sweet and tangy balance to the savory quiche.
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Savory Scones: Lightly herb-infused scones can enhance brunch vibes and introduce a lovely baked texture alongside the quiche.
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Tomato Basil Soup: Pairing your mini mushroom quiche with a warm bowl of soup creates a cozy, comforting meal with robust flavors.
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Iced Herbal Tea: A refreshing, lightly sweetened herbal tea can complement the rich flavors of the quiche without overwhelming the palate.
For a luscious dessert, consider pairing with Mini Cheesecakes—their creamy sweetness will leave your guests wanting more!
Expert Tips for Mini Mushroom Quiche
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Sauté to Perfection: Always fully sauté mushrooms until browned to avoid a soggy crust. This enhances their flavor and texture in the quiche.
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Don’t Overwork the Dough: Gently mix your crust ingredients; overworking can lead to a tough texture instead of the desired flaky crust in the mini mushroom quiche.
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Fill with Care: Always fill your tart shells only 3/4 full, allowing room for the egg mixture to rise without spilling over while baking.
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Best Reheating Method: For optimal texture, reheat baked quiches in the oven instead of the microwave; this keeps the crust crispy.
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Experiment with Fillings: Don’t hesitate to mix things up! Other veggies like spinach or bell peppers make delightful substitutes in your mini mushroom quiche.
Storage Tips for Mini Mushroom Quiche
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Room Temperature: These mini mushroom quiches are best enjoyed warm, but if left out, consume them within 2 hours for optimal taste and safety.
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Fridge: Store any leftovers in an airtight container in the fridge for up to 4 days. Reheat them in the oven for a crispier texture before serving.
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Freezer: You can freeze these quiches for up to 3 months. Place them in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag or container.
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Reheating: For the best flavor and texture, reheat from frozen by baking in the oven at 350°F (175°C) for about 20-25 minutes, or until heated through.
Mini Mushroom Quiche Variations
Feel free to get creative with your mini mushroom quiches and tailor them to your taste buds!
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Vegetable Swap: Replace mushrooms with any veggies you love, such as spinach or bell peppers, for a colorful twist. Don’t hesitate to experiment; each veggie adds its own unique flavor!
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Cheese Variety: Try using mozzarella or feta instead of Swiss cheese for different flavor profiles. The tangy taste of feta pairs beautifully with earthy mushrooms, creating an irresistible bite.
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Herb Infusion: Add fresh herbs like chives or parsley to the egg mixture for a fragrant boost. This simple addition can elevate your quiches with vibrant aromas!
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Protein Punch: For a heartier quiche, mix in some diced cooked bacon or ham. This turns your mini mushroom quiches into a satisfying meal that will keep you full longer.
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Dairy-Free Delight: Substitute cream with a non-dairy milk for a lighter version. Almond or oat milk can work wonders while keeping the quiche creamy.
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Spice it Up: Add a pinch of red pepper flakes or a dash of hot sauce to the egg mixture for a kick of heat. This extra layer of flavor is sure to wake up your taste buds!
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Savory Crusts: Experiment with different crusts, like whole wheat or a gluten-free alternative. These swaps can cater to dietary preferences while still delivering a delicious quiche.
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Sweet Twist: For an unexpected variation, try adding a hint of sweetness with caramelized onions or sweet bell peppers mixed with your mushrooms. This contrast can be delightful and unique!
If you’re in the mood for more delightful mini treats, consider whipping up some Delightful Mini Pineapple for a fruity snack or explore the savory charm of a Swiss Bacon Mushroom for your next hearty meal!
Mini Mushroom Quiche Recipe FAQs
What type of mushrooms should I use for mini mushroom quiche?
Absolutely! Baby Bella or Cremini mushrooms are perfect for this recipe due to their rich, earthy flavor. However, if you prefer a milder taste, white button mushrooms also work beautifully as a substitute.
How should I store leftovers of my mini mushroom quiche?
These delightful mini mushroom quiches can be stored in an airtight container in the fridge for up to 4 days. For the best texture, I recommend reheating them in the oven to regain that crispy crust before serving.
Can I freeze mini mushroom quiche?
Yes, you can definitely freeze these quiches for up to 3 months! Here’s how: Once they’ve cooled, place them in a single layer on a baking sheet until firm. After that, transfer them to a freezer-safe bag or container. Just remember to label them, so you can savor your delicious bites later!
What if my quiche filling seems too runny?
Very good question! If your quiche filling turns out runny, it might be due to undercooked mushrooms or too much cream. To prevent this, ensure your mushrooms are sautéed until they’re nicely browned and their moisture has evaporated. Additionally, try reducing the amount of cream slightly, or consider adding a bit more cheese for structure.
Are mini mushroom quiches suitable for vegetarians?
Absolutely! This mini mushroom quiche recipe is completely vegetarian. Just check to make sure the cheese you use is not processed with animal rennet if that is a concern. Feel free to adapt the fillings to cater to any dietary preferences, incorporating various vegetables for added color and nutrition.
Can I make mini mushroom quiche ahead of time?
Certainly! You can prepare the filling and crust a day in advance. Store the components separately in the refrigerator until you’re ready to bake. When you’re ready to bake, simply assemble the quiches and pop them in the oven. Making them in advance is a great way to simplify your meal prep and ensure a delicious outcome!
Mouthwatering Mini Mushroom Quiche for Easy Meal Prep
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C).
- In a medium skillet, heat a splash of oil over medium heat. Add the sliced mushrooms and diced onion, and sauté for about 5-7 minutes until tender.
- In a mixing bowl, combine flour and salt. In a separate bowl, whisk together the oil and cold water until smooth. Gradually add to the flour, mixing gently until a dough forms. Let rest for a few minutes.
- Divide the dough into portions and flatten into disks. Press into mini tart pans, ensuring even coverage, and prick the bottom with a fork.
- In a large bowl, beat together eggs and cream until well combined. Season with salt and pepper if desired.
- Distribute the sautéed mixture among the crusts and sprinkle with Swiss cheese. Pour the egg mixture on top, filling each about three-quarters full.
- Bake for 30-35 minutes, until edges are golden and filling is set but still slightly jiggly.
- Cool in pans for about 5 minutes, then transfer to a serving platter. Serve warm.
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