I'd never made a quiche before trying this recipe and I have to admit I felt nervous about it. The first thing that scares me away from a new recipe is when it calls for dishes I don't have, and the second thing that scares me away is when it calls for ingredients I don't often work with. In this case, those were quiche moulds and pie dough.
The first issue was solved with a quick trip to a kitchen shop where I not only got the exact moulds I wanted but had to resist picking up three or four different types that all looked fun. It's kind of amazing the variety of tart moulds that are out there! The second issue was solved by simply picking up frozen pie crusts. I'll deal with making pie dough from scratch another day and in the meantime, this worked perfectly by letting it thaw, removing it from the tin, cutting out the circle I needed for the mould and pressing it in. In fact, if you don't want to deal with either specific dishes or a dough, you could just pour your quiche into the pie dough in its tin as it is, and call it done. But where's the fun in that? Cute little individual dishes are part of the joy of these mini quiches.
When I took the first bite of one of the quiches hot out of the oven, I was floored. I cooked the onions extra slowly -- for about 30 minutes -- so they caramelized and were incredibly sweet, a perfect counter to the salty feta for a boosted the flavor. The richness of it was surprising and after just a couple bites I was full.
I gave an extra quiche to a friend who stopped by, who emailed me shorty after getting home. The email consisted of a photo of a plate with only crumbs remaining, and the words, "Not even 3 minutes." I guess this quiche is a roaring success!
This recipe is adapted from one created by Kelly Rossiter.
Prep time: 15 minutes
Cook time: 75 minutes
Total time: 95 minutes
Yield: 2 small or 4 mini quiches
Mini Quiche with Caramelized Onions, Mushrooms and Feta Cheese
- 1 tbsp extra virgin olive oil
- 1 small onion, thinly sliced
- 2 button or crimini mushrooms, finely chopped
- 1 egg
- 1/3 cup half and half cream
- 1 oz feta cheese
- Pastry crust to line the moulds (enough for about two pies)
- In a small skillet, heat half of the oil and add the onion. Cook over a very low heat, stirring occasionally, until the onions caramelize. This typically takes about 30-40 minutes. When the onions are the desired level of sweet and golden brown, put them in a bowl and set aside.
- Preheat oven to 375 degrees Fahrenheit.
- Reheat the skillet and add the remaining olive oil, then add the mushrooms and cook over a medium high heat until they release their liquid. Reduce the heat to medium and cook until the mushrooms are a golden brown. Stir the mushrooms into to bowl holding the onions.
- Roll out pastry, cut it to fit the moulds and line moulds with the crust. Make sure to press the crust to the moulds with your thumbs. Place the moulds in the refrigerator until ready to fill.
- To the bowl containing the mushrooms an onions, add the egg, cream and cheese and stir everything together, lightly beating the eggs.
- Remove the crusts from the refrigerator and ladle the quiche filling into the moulds until they are almost full. The liquid may bubble over a little but not much, so don't be shy about filling them. Place the moulds on a baking sheet and place the sheet on the center rack of the oven.
- Bake for about 25 minutes, or until the crust edges are golden brown and a toothpick inserted in the center comes out clean. You can eat the quiches hot from the oven, or at room temperature. They're a perfect addition to any weekend brunch, but because they're so savory, you can even add them as a heavy side for a comforting dinner on a cold evening. Enjoy!
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