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- Dish type
- Starters with eggs
The incomparable flavour of wild morels flavours these mini mushroom quiches. There's no need for pastry, making this an easy make-ahead starter.
2 people made this
- 100g butter
- 100g fresh morels (or dried that have been soaked)
- 3 eggs
- 100ml double cream
- 1 pinch dried thyme
- salt and pepper to taste
MethodPrep:10min ›Cook:30min ›Ready in:40min
- If using fresh wild morels, take the time to clean them thoroughly to remove all dirt and grit.
- Preheat the oven to 180 C / Gas 4. Grease 4 large ramekins.
- Melt the butter in a frying pan. Add the morels and gently saute. Add thyme and cook gently for about 10 minutes.
- In a bowl, combine the eggs, cream, salt and pepper, and whisk well. Add the morels, then tip the mixture into the prepared ramekins.
- Place in the preheated oven and bake for 20 minutes, or until set.
You can use 1 dessertspoon of fresh thyme instead of dried.
Reviews & ratingsAverage global rating:(1)
Wild Mushroom, Gruyere, Mini Quiches
Published: November 9, 2019 • Modified: May 13, 2021 • by Author: Analida • Word count:1661 words. • About 9 minutes to read this article.
How to make mini quiche: start with the best ingredients. There's fungus among us! Wild fungus to be precise. Wild mushroom, Gruyere, mini quiches is another one of those personal food items that I love. I love mushrooms in any shape way or form.
Morel Mushroom Soup
In a large pot add four Tbs. Butter and the sliced mushrooms. Sauté over medium-high heat, until mushrooms are golden and browned on some sides. Take them out of the pan and set aside for later.
Now, using the same pan combine the garlic, and chives with two Tbs. of butter and sauté until garlic is golden and fragrant.
Then add one cup of chicken broth and bring it to a simmer over medium/high heat. Add the 1 and a 1/2 C. milk to the broth and then whisk the 1/2 C. flour in until there are no lumps. Now, add the rest of the broth and the half & half. Bring to a gentle simmering boil.
Add the bay leaf and strip the thyme sprigs of their leaves and add the leaves in as well. Now, turn the heat down and continue to whisk it every once in a while, until it reaches the thickness you desire. When it’s reached the thickness you want, add the sautéed mushrooms that have been set aside (reserving a handful to garnish your bowl of soup with) and let them warm up a bit.
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Broccoli-and-Cheddar Mini Quiches
Who needs a pie pan or pastry dough when you've got muffin tins? This quiche recipe combines the standard custard mixture with steamed broccoli and cheddar cheese baked into muffin-sized mini quiches. These are the perfect breakfast treats for your little ones&mdashespecially if you have a daily broccoli battle on your hands!
Little quiches fit perfectly in little hands. Best of all, they can be served for any meal of the day. If you're feeling brave, try adding other fresh vegetables or leftover meat to this recipe.
Mini Quiche for One
Adapted from | The Pleasures of Cooking for One | Knopf, 2009
In her quiche for one recipe, Judith Jones imparts words of kitchen wisdom to solo cooks. “A quiche is a great catchall for goodies lurking in the fridge,” she says in her book The Pleasures of Cooking for One, from which this recipe is taken. It’s a lovely way to keep things frugal yet intriguing from night to night. Think veggies—leftover sautéed mushrooms, cooked asparagus, wilted spinach, caramelized onions, steamed zucchini, even boiled potatoes. As for something a little more substantial, cold cuts are lovely when chopped and tossed into quiche. So are those last three shrimp from the night before. Or the last of the chorizo. You see where she’s going with this?
And, she notes, you can always vary the filling just by adding a tablespoon or so of grated cheese, whether “Gruyère, aged Cheddar, Gouda, a French mountain cheese, you name it.” We’re all for a mountain of cheese in anything. So let your stash of almost-forgotten remnants in the fridge take you where they will…and then kindly let us know your destination in a comment below.–Renee Schetler
Can you make a quiche ahead of time and reheat it?
Yes, you absolutely can! The beauty of this recipe is that you don’t have to share, but…if you need to make more than one (for yourself or other lucky eaters) then you can absolutely double or triple up the recipe and save them for later. Your oven is the best bet for reheating a precooked quiche—it’ll be even better if you can let it come to room temperature beforehand. Preheat your oven to 350°F and place it on a baking sheet. If the crust is already golden brown, you might want to cover it (just the crust) with foil—but that’s all up to you. Reheat for 15 minutes or so, just until it’s warmed through.
13 Paleo Quiches with Grain-Free Crusts and No Dairy
If you love quiche you’ll be happy to learn that it’s a food that is easy to make the Paleo way. You can enjoy this as much as you want as long as you prepare it with a crust that doesn’t use any all-purpose flour, and without dairy products like milk and cheese. The recipes below all use Paleo friendly ingredients and stick to Paleo cooking guidelines as much as possible. Cooking any of these will insure a great start to your morning, or can be used as part of a Paleo brunch.
1. Breakfast Quiche with Broccoli and Ham
Quiche for breakfast makes perfect sense because it is mostly made up with eggs, a common breakfast food you’ll find on the Paleo diet. This quiche comes with broccoli and ham, so you’re getting a nice mix of vegetables, meat, and of course the egg. The eggs provide plenty of protein, and broccoli will make sure you’re getting enough fiber in the meal. Ham as the savory taste that it is famous for. For the crust they provide a recipe that uses almond flour, sea salt, coconut oil, and an egg, so you don’t have to worry about consuming any wheat-based flour.
2. Low Carb Crustless Quiche
One way to make sure that the crust is a paleo friendly crust is to get rid of it entirely. This quiche recipe focuses on being low carb, even though we’re not really concerned about counting carbohydrates while doing the Paleo diet. They are using plenty of organic free range eggs, lots of kale and Swiss chard, as well as tomatoes, onions, and a bit of parmesan cheese to make this taste incredible. You can tell they are focusing on high quality ingredients because they are even using organic butter. You want to use the most wholesome and natural ingredients whenever possible while following the Paleo diet.
3. Bacon and Tomato Quiche
You can’t go wrong with bacon while you’re doing the Paleo diet, and you’ll see it added into lots of recipes just because it is one of the foods that is allowed. This quiche recipe is loaded with lots of good things for you including organic zucchini, eggs, almond milk, nitrate free bacon, cauliflower, spinach, and more. It is an eclectic mix of meat and vegetables which is a fitting example of what you should be eating while you are doing the Paleo thing. You’ll notice that they don’t use any all-purpose flour, and they are using coconut flour and flax meal to make up the zucchini hash crust.
4. Sun-Dried Tomato Quiche
Sun dried tomatoes are very good for you and this recipe is centered on using them as one of the main ingredients. It also includes eggs, zucchini, and an onion, as well as regular tomatoes, so you are getting plenty of nutrition packed into this quiche. What’s missing is the dairy that you’ll usually find in a traditionally made quiche. They’re even using coconut oil, one of the oils that is on the approved foods list for the Paleo diet. The preparation instructions on this are pretty straightforward, and it only takes 20 minutes to get it into the oven. Although it does take a bit of time to cook once it is in the oven.
5. Asparagus Quiche with Spaghetti Squash Crust
Asparagus is a vegetable you’ll want to embrace while eating the Paleo way. It’s a superfood in its own right, and it provides fiber and minerals that complement all of the meat you’ll be eating. Here they’ve done away with the grain-filled crust you’ll see on ordinary quiche and used a spaghetti squash as a stand in. Slices of tomatoes make an attractive topper, and also provide you with extra vitamins and minerals. One thing you’ll find while on Paleo is that you automatically get plenty of nutrition from the foods you’re eating, so you’ll naturally feel better and have more energy.
6. Coconut Crust Quiche
Maybe you never thought that you’d have a quiche that is using a coconut crust, but Paleo is all about being creative and using Paleo friendly food items to make dishes that you actually want to eat and look forward to. They are using coconut flour for the crust, so it’s not like you have to go out and buy a coconut and try to figure out how to make a crust from it. It’s just a matter of buying coconut flour and using it like you would ordinary flour. You’ll probably find that cooking Paleo is pretty similar to regular cooking because you’re using modified ingredients that still function the same.
7. Garden Pea, Feta & Mint Tart
If you like peas you’ll want to make this quiche for yourself. It’s packed full of peas and uses feta cheese, one of the cheeses that many Paleo followers will allow because it’s made from goat milk and is easier on the digestive system than other cheese. Of course you’ll need to make your own determination on this and decide whether you want to allow certain cheeses in small amounts, or go totally off cheese. Paleo purists stick to the no-cheese rule and would take a pass on this one or just omit the feta cheese. The crust is simple enough to make using ingredients that are all good in terms of Paleo guidelines.
8. Garlicky Collard Pie
She’s calling this collard pie but it looks a lot like a quiche. Collard greens are super good for you, and if you haven’t been eating them a lot until now you should probably start adding them to your shopping cart whenever you’re in the grocery store. They’re used heavily in this recipe, so you’ll be getting plenty of vitamins and fiber, and she’s using a hard cheese which means you’ll be getting less lactose than you would from a soft cheese, so it should be easier to digest. Early on in Paleo you’ll want to test out how your body handles cheese and come to a decision on if you will eat it or not.
9. Bacon-Crusted Quiche
This quiche takes bacon to a whole other level by using it as the crust. This effectively gets rid of any grain issues because you won’t be using any flour for the crust, but it also gives it some extra protein and plenty of flavor. They’re using nitrate-free bacon, and this is the sort of thing you’ll want to watch out for when it comes to buying your Paleo groceries. It’s not enough to just buy whatever is available. You want to be very discerning and choose foods that are organic, or uncured, or in this case free of nitrates. The less processed a food is, the better, because we are trying to get back to our caveman roots here.
10. Crustless Broccoli and Sausage Quiche
No need for a crust with this broccoli and sausage quiche. Because the quiche goes right to the edge of the pan you are getting the same flavor throughout. Broccoli is a superfood that you should be eating regularly because of its many benefits. The addition of sausage to this quiche means you’ll get its savory flavor, as well as the protein it provides. It’s a good idea to stick to a workout program on Paleo, because the extra protein intake means you can more easily sculpt lean muscle, which helps the body in countless ways.
11. Asparagus Quiche with a Savory Sweet Potato Crust
Here they’ve gone with sweet potatoes as the crust, which takes out the grains and flour and replaces them with a vegetable that is one of the best foods you can eat on Paleo. Sweet potatoes trump their white potato cousins in almost every area of nutrition, which is a good thing since regular potatoes are not allowed on Paleo. Sweet potatoes will give this quiche even more fiber, since it’s already getting some from the asparagus. They’ve added some cheese in with the sweet potatoes to form the crust and give it a savory flavor, so you’ll want to make adjustments to this if you’re not eating cheese of any kind.
12. Japanese Inspired Quiche
The fun things about eating Paleo is that you can borrow flavors and tastes from all sorts of cuisine to make things more interesting on a day by day basis. This quiche is inspired by Japanese cooking and has nori and sesame seeds to give it an Asian flavor. Nori is seaweed, so this quiche is sure to taste like no other quiche you’ve tried before. Sometimes you have to keep an open mind while doing Paleo and try new types of foods, or old foods made in new ways. It’s just a way to make it exciting so you don’t get bored with the same foods again and again, all while keeping it Paleo approved.
13. Crustless Mini Quiches
These mini quiches are so cute you’ll forget that they’re actually quiche. They may be small but they’re packed with yummy things like omega-3 enhanced organic eggs, bacon, chicken, and an assortment of vegetables to help balance them out and make them a perfect Paleo start to your morning. Because of their size they’re great for an on the go breakfast that will help you drive past all of the fast food places with their breakfast offerings that are anything but Paleo. This is one diet plan that will make you not want all of that processed junk and you’ll crave real food for a change.
- 1 tablespoon vegetable oil
- 1 pound oyster mushrooms, stems trimmed and large caps halved or quartered
- 1 pound white mushrooms, thinly sliced
- Salt and freshly ground white pepper
- 1 tablespoon unsalted butter
- 2 small shallots, minced
- 1 tablespoon thyme, chopped
- 3/4 cup shredded Comté or Emmental cheese (2 1/2 ounces)
- Buttery Pastry Shell
- 2 cups milk
- 2 cups heavy cream
- 6 large eggs, lightly beaten
- Freshly grated nutmeg
Preheat the oven to 325°. In a very large skillet, heat the oil. Add the oyster and white mushrooms, season with salt and pepper and cook over high heat, stirring, until starting to soften, about 5 minutes. Reduce the heat to moderate. Add the butter, shallots and thyme and cook, stirring often, until the mushrooms are tender, about 12 minutes longer. Season with salt and pepper and let cool.
Scatter 1/4 cup of the cheese and half of the mushrooms evenly over the bottom of the Buttery Pastry Shell. In a blender, mix half each of the milk, cream and eggs and season with 1 1/2 teaspoons of salt, 1/8 teaspoon of pepper and a pinch of nutmeg at high speed until frothy, about 1 minute. Pour the custard into the pastry shell. Top with another 1/4 cup of cheese and the remaining mushrooms. Make a second batch of custard with the remaining milk, cream and eggs, plus the same amount of salt, pepper and nutmeg as before and pour into the shell. Scatter the remaining 1/4 cup of cheese on top.
Bake the quiche for about 1 1/2 hours, or until richly browned on top and the custard is barely set in the center. Let cool in the pan until very warm.
Using a serrated knife, cut the pastry shell flush with the top of the pan. Carefully lift the springform pan ring off the quiche. Cut the mushroom quiche into wedges, transfer to plates and serve warm.
Want some more breakfast ideas? Before we get to the recipe, here are some more quiche and breakfast recipes for you:
This asparagus and goat cheese quiche has a hashbrown crust.
And here is a Cheeseburger Quiche with a tater tot crust!
You might want to try these Eggs in Poblano Pepper Boats (which can be made in just 10 minutes).
Want something sweet to serve along side the quiche? This Berry Stuffed French Toast comes together with just 10 minutes of active preparation time.
Roasted Red Pepper Mini-Quiches
- 1 pâte brisée chilled and ready to roll (see note)
- 1 red pepper
- 1 Tbs unsalted butter
- 1/3 leek finely diced
- Kosher salt
- 1/4 tsp dried thyme
- 2 ounces Emmanthal cheese, grated (60 g)
- 2 eggs
- 2/3 cup heavy cream (160 g)
- 2/3 cup milk (160 g)
- 1/2 tsp kosher salt
- Pinch freshly ground nutmeg
- Pinch freshly ground black pepper
Okay, if you don’t want to search out a leek, at least use a bit of onion, scallion, or shallot. We’d say about 2-3 tablespoons diced in place of the leek. Our first batch didn’t have any of these, and it showed, with a slightly one-dimensional taste. Eggs, baby: quiche is about eggs, so get some good ones. We’re lucky to get ours from Josh’s Foraging Fowls — yes, they forage, we’ve met the chickens. As far as heavy cream goes, if possible, we like the kind without seaweed, and, for us, that means we have to buy organic, but you’re making these, so do what you think is best. Finally, Emmantal cheese is a type of Swiss cheese and is great in baked goods you can use Swiss cheese or another cheese that has a strong flavor.
Procedure in detail:
We like to use pieces of aluminum foil for a little pan when broiling for easy clean up.
Roast pepper. Set your oven to broil and turn it on. Quickly form a small roasting sheet from aluminum foil (any pan you use will get blackened, so you might like to use something that can just be tossed) and place the pepper on it. Use a knife to pierce the pepper so it doesn’t split open explosively in the oven and place it under the broiler. Check every few minutes and turn the pepper as it blackens so all sides are nice and charred. As an aside, you can also do this over an open flame of a grill or burner
Cool pepper. Once charred, remove the pepper and place it in a brown paper bag. Some people like to use plastic bags, but not us. We like to let some of the moisture escape as the pepper cools. Leave the pepper in the bag until cool while it continues to cook, about 15 to 20 minutes.
Lower the oven temperature to 350°F.
Cook leek. While the pepper is cooling, melt the butter in a skillet over medium-low heat. Add the leak, a pinch of salt, and the thyme, and cook until the leek is tender, about 10 minutes. Remove from heat and set aside.
Red peppers are nice and sweet, which makes for a great quiche filling.
Peel, seed, and dice. Pull the blackened skin off the pepper, then cut off the top. Slice down the side and open the pepper so it lies flat on your cutting board, then remove the membrane and seeds. You can place these in that handy paper bag for disposal. Dice the pepper into 1/4-inch dice. You want small dice since they’ll go into mini-quiches. It would be kind of weird to have large pieces of pepper in a mini-quiche. Place the pepper cubes in with the leeks and stir to combine.
Roll crust. Okay, we want 36 mini-crusts from the one piece and they need to be close to the same size. We think the easiest way to accomplish this is to cut the piece of dough into three equal pieces, then cut each of these into three more pieces (nine pieces, now). Working with each piece one at a time, divide it in half, then in half again, so you have four pieces of dough. Shape into something resembling a ball, and roll out between two pieces of parchment, then press into a mini-muffin pan.
With both of us working, one rolling, the other filling, making mini-quiches didn’t take long.
Add filling. As you roll dough, if you have a helper, have him or her place about 1/2 teaspoon of the grated cheese on the bottom, followed by the red pepper mix. This order will help keep the crust from getting soggy — something we just learned in doing this trial run, so we’re passing it along as a tip. If you don’t have a helper, do the best you can.
Make custard. Let’s go the easy way and blend the custard. Place the egg, cream, and milk in a blender along with the salt, pepper, and nutmeg. Blend until frothy, about 30 seconds.
Fill quiches. Pour the custard into each crust, filling them almost to the top. Sprinkle the top with a bit of additional cheese and a piece or two of red pepper for color.
Bake. Bake the quiches for 35 minutes or until nicely browned and puffed. A skewer inserted into the center will come out clean.
It’s more trouble to make mini-quiches than a full-sized quiche, but we sometimes like the small bite-sized treat. Plus, they’re perfect for parties, as a guest can just pick one up, and munch it down in two bites. And, just so you know, if you’re making these for a party, they seem to freeze very well after they’ve been baked, allowing you to bake them a few days in advance just thaw (and reheat, if desired) before serving — we happen to thick quiche tastes good at any temperature, so whatever works best for you will be good. Four stars, because of the extra effort in rolling the crust.Worth the trouble?
How To Make the Absolute Easiest Crustless Quiche
We’ve all had breakfast problems. Maybe not today, but tomorrow. You gotta eat something good in the morning, but who has the time? Or maybe you have the regular mornings figured out, but those brunch mornings — you know, the ones where you need to feed a whole lot of people on a weekend or Christmas morning — those are your problem.
So many problems. And I have one shining, ever-reliable recipe solution for you: the crustless quiche. It’s the easygoing egg bake answer to practically every breakfast problem I’ve ever seen.
I feel positively evangelistic on this one, guys. I’ll even tell you to memorize the recipe because it’s that easy.
What’s a Crustless Quiche? Breakfast Hero, That’s What.
Like so many of our classic heroes, the easy egg bake of a crustless quiche goes by many names: egg bake, egg casserole, oven omelet. A crustless quiche is just simple baked eggs — less rich than a quiche, with a little milk instead of all that cream — and literally anything else you want to throw in. It’s a creamy, satisfying simple egg casserole, sans crust — avoiding what seems to be everyone’s nutritional bugaboo these days: starch and carbs. (Also? Making pie dough for a quiche crust is totally a pain, so everyone wins by skipping it.)
Remember how I said you could memorize it? Here’s the base formula: Whisk together 10 eggs and 1 to 2 cups whole milk. (If you want a sturdier, less custardy egg bake that can, for instance, get packed in a lunch box, use 1 cup or 1 1/2 cups milk instead).
I add a pinch of salt and pepper, and rummage around in my cheese drawer and leftover scraps in the fridge. A bit of chorizo, my kids’ last cheese stick, those greens in the back of the fridge — I throw it all in and see what alchemy emerges. The best crustless quiches never quite happen twice, as all those little bits bake up into one cheesy, satisfying breakfast slice.
It’s the breakfast version of stone soup start with eggs and milk and a little love and just keep adding and suddenly you have a feast.
I often make one of these breakfast egg bakes on the weekend during my meal prep (see a full plan for a week of easy meals here) and then we eat off of it all week long for easy breakfasts, and adding salsa, yogurt, or a side of beans to jazz it up for lunches or even a last-minute dinner.
Anyone can do this — add a ton of cheese and some bacon for a full-on Christmas special, or keep it fresh and lean with chopped greens, leftover roasted veggies, and a dash of Parmesan for something more weekday. You can even freeze it for later! Freeze it unbaked, then thaw before that special guest comes over at Christmastime and you look like a hero with a hot baked egg casserole.
You’re just that good. Thank you crustless quiche — it’s a life lesson to learn once, and use forever.