Savoury Mushroom and Edam Cheese Cupcake Quiche Bites

For today, here we have some seriously pretty little mushroom quiches, or maybe I should call them mini mushroom cupcake tarts? Well they are packed full of fresh mushrooms, and okay, it’s not the most traditional quiche recipe out there, but it is delicious and perfectly suited to this time of year huhummm 🙂

I baked these in cupcake tins, so they came out looking just like little cupcakes, only instead of frosting on top, you get a golden, crispy cheese topping, with puff pastry shell hiding a creamy, cheesy mushroom filling. Twelve of them come together fairly quickly, and they make a wonderful little bite for a party table, a picnic, or just because you felt like having something savoury in the house. So lets get to the recipe!

Savoury Mushroom and Edam Cheese Cupcake Quiche Bites

Servings: 12
Time: 45mins
Difficulty: Normal
Rating: ★★★★★
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Gotta love these quirky little lovely things heheheh crispy mini quiches, filled with fresh mushrooms and filled with creamy edam cheese, lovely ;D

Ingredients

Puff Pastry – 1 Roll (+/- 200 g)
Brown Mushrooms – 200 g (Fresh)
Onion – 1 Large
Garlic – 3 Cloves
Edam Cheese – 6 Slices
Heavy Cream – 100 ml
Eggs – 2
Olive Oil – A Drizzle
Pepper – A Pinch
Salt – A Pinch

Directions

Start by washing and cutting the brown mushrooms, slice some thinly and others coarsely so you always have some larger pieces in the quiche.
In a skillet, combine the onion and the peeled, finely chopped garlic with a drizzle of olive oil, and sauté until the onion is golden brown.

Then add the mushrooms and cook them for just a couple of minutes, just long enough for them to wilt slightly, season everything with salt and pepper.
Preheat the oven to 200ºC (392ºF) and line 12 muffin tins with parchment paper.

Unroll the dough and use a glass (or circular mold) to cut out circles, line each tin with a circle of dough.
In a bowl, whisk the cream and eggs until very creamy, then season with a pinch of salt.

Now fill each cup with a little of the sautéed mushrooms, followed by a little of the cream and egg mixture, and top with half a slice of cheese. Season with a pinch of pepper, and repeat for all the cups.
Bake for about 25 to 30 minutes (or as recommended on the puff pastry package) until golden brown and crispy—and that’s it! Enjoy your meal.

Notes & Tips: You can use other cheeses on top, but it’s a good idea to pick one that melts well and also brings a bit of a sharper, more interesting flavor, since the quiche itself leans a little sweet.

I also used a lower fat puff pastry this time just to try it out, it doesn’t puff up quite as much as traditional puff pastry, but it turns out super crispy.

Of course, you can use frozen mushrooms if you can’t find fresh ones, just thaw them first and drain and pat them dry well before adding them to the skillet, since frozen mushrooms tend to release a lot more water.

Don’t overfill the cupcake molds, puff pastry puffs up as it bakes and a too-full cupcake will spill over before they set.

Let them cool in the tin for about five minutes before lifting them out, the base needs a moment to firm up or it can tear.

These freeze nicely too, just reheat in the oven rather than the microwave so the pastry stays crisp.

This recipe for Savoury Mushroom and Edam Cheese Cupcake Quiche Bites was originally created on BakeAfter.com. Esta receita de Mini Quiches de Cogumelos Frescos foi publicada em português no Iguaria.com.