You know that Pâte Brisée dough that I made yesterday? Well I used it to make mini quiches last night. I served them with a mixed green salad on the side and we had the perfect French inspired dinner.
I love the fact that each person can have their own personal quiche and they are so cute—you just can’t help but want to eat them up! I also like these a lot because you get more buttery, flaky crust than you would with a larger quiche cut into wedges.
Also, don’t let the length of this recipe scare you. There are a few steps, but each one is pretty easy and the end result is totally worth it (trust me!):
Roll out the dough and cut into 6-inch rounds. Fit and trim the rounds in 4-inch tart pans:
While par-baking the tart shells, make the mushroom and shallot filling:
Make the custard filling, assemble, and bake:
Mushroom and Shallot Mini Quiches
Adapted from Martha Stewart’s Pies and Tarts
You can also use a 9 or 10-inch tart pan and make 1 large quiche if you prefer, just increase the baking times as necessary. If you are making the mini quiches, don’t panic if you have some mushroom filling and custard leftover (there will be leftovers).
Crust:
1/2 recipe of Pâte Brisée (recipe here)
All-purpose flour for dusting or plastic wrap
Pie weights (such as dried beans or rice)
Parchment paper
5 4-inch tart pans
Mushroom and Shallot Filling:
2 tablespoons extra-virgin olive oil
2 shallots, thinly sliced
1 pound white button mushrooms cut into quarters
Kosher salt and freshly ground pepper to taste
Egg Custard:
1/2 cup milk
1/2 cup heavy cream
2 large eggs plus 1 large egg yolk
Pinch of freshly grated nutmeg
Kosher salt and freshly ground pepper to taste
To Assemble:
1 1/2 cups (about 5 ounces) Gruyere cheese, grated
Prepare the tart shells: On a lightly floured surface or in between 2 sheets of plastic wrap, roll out the Pâte Brisée dough into a 14-inch round, about 1/8 inch thick. Cut the dough into 5 6-inch rounds (I use the lip of a 6-inch bowl as my stencil). If you find that you don’t have enough surface area to cut out 5 rounds, you can gather up all the scrap dough and re-roll it. Fit each of the 6-inch rounds into the 4-inch tart pans, being careful not to stretch or pull the dough. Trim any excess dough (I like to have the excess dough hanging over the edge and then roll my rolling pin over the top of the tart pan, which will cut off any excess). Pierce the bottoms of each of the tart shells all over with a fork and then place them in the fridge or freezer until they are firm, about 30 minutes. Preheat the oven to 375 degrees while the tart shells are chilling.
Once firm, line each of the tart shells with parchment paper and fill them with pie weights. Bake them for 15 to 20 minutes until the shells have set, and then remove the pie weights and parchment paper and bake for an additional 5 minutes until the bottom of the crust is dry and just starting to get golden. Set aside on a wire rack and let cool slightly before assembling.
Make the filling: While the tart shells are baking, you can get the filling together. In a large skillet, heat the olive oil over high heat. Add the shallots and cook for about a minute, stirring constantly, until the shallots are translucent. Add the mushrooms and season with salt and pepper. Cook for about 8 to 10 minutes until the mushrooms are dark golden brown, stirring frequently. The liquid that the mushrooms release should be evaporated. Let cool slightly.
Make the custard: In a medium bowl (I use a glass measuring cup, which makes it easy to pour the custard into the shells), whisk together the milk, cream, eggs, and yolk until combined. Then, whisk in the nutmeg and season with salt and pepper.
Assemble the quiches: Place the tart pans on a rimmed baking sheet. Sprinkle the Gruyere cheese over the bottoms of the tarts. Spoon the mushroom and shallot filling over the cheese and sprinkle the tops with more Gruyere. Carefully pour the custard over the filling. Bake until the centers have just set, about 20 to 25 minutes. Cool on a wire rack for at least 10 minutes before serving. Quiches can be served warm or at room temperature.
Makes 5 4-inch mini quiches.
