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.
Porcini Mushrooms
When I was in college, a Swiss friend introduced me to porcini mushrooms. She made me a wild mushroom and saffron risotto and it was love at first taste. I had never tasted anything like it, the earthy, nutty flavors of the wild mushrooms was music to my taste buds. She told me about how growing up in Switzerland she would go mushroom hunting in the woods with her family. She and her siblings would compete to see who could find the most and the biggest porcini mushrooms. Sounds like a fun family activity!
Porcini mushrooms 
have a nutty flavor which makes them a great addition to any dish. These mushrooms grow a large cap that can be up to 12" in diameter. They are difficult to cultivate because the terrain where they grow is key to their flourishing. They are truly a wild mushroom as they are not farm raised and most are sold dried in packages. You can read more on this wild porcini mushrooms on Untamed Feast's site. In Italian the name porcini means piglet. I am not quite sure why the mushrooms were given this name. Porcini mushrooms have a nutty taste; that make them a great addition to pasta dishes, as well various light sauces. I am completely crazy about their flavor.
Gruyere cheese
Gruyere cheese is among my favorite ingredients. This delicious, and pungent cheese gets its name from the Swiss village where it is made. Gruyere is an aged cheese, whose aging process that takes anywhere from 6 months to 3 years. Furthermore, its name is protected under the Appellation d'Origine Controlee (AOC). Although its taste can be a bit strong, it's a great cheese to use in quiches because it does not interfere with the taste of the other ingredients.
Wild mushroom, Gruyere, mini quiches are the ideal choice for a light lunch or dinner. They look like you slaved in the kitchen, when really you can make these lovely gems in about 45 minutes. These tasty mini quiches pair really well with a side of salad greens, and a glass of Pinot Grigio or Chardonnay, just my choice. By the way, one of the things I love the most about this mushroom quiches recipe is how adaptable it is. For example, if you have a hard time finding the porcini you can certainly substitute with Portabella, crimini, shiitake, or any other mushroom that you prefer.
Step by Step Photos
- Gather all your ingredients and have then chopped, measured and ready to go. As the French say: "mise en place" or everything in its place and this will go very smooth, trust me.
- Preheat your oven to 400°F. Place the dried mushrooms in a bowl and add some hot (not boiling) water and allow them to soak for 15-20 minutes. (You can start making the dough while they soak, see steps 4-9.) Once they have soaked and rehydrated, drain the water and lightly squeeze to remove some of the excess water.
- Chop the mushrooms finely to mince them.
- To make the dough: add the flour, cold butter and salt in a food processor then pulse to combine. It will look like fine meal at this stage.
- Gradually add just enough ice cold water and pulse the dough to bring it together.
- The dough will form a ball and pull away from the sides of the food processor when ready.
- Grease the tartlet pans with some butter and divide the dough equally into 6 balls.
- Roll out the dough and press into the tartlet pans. Chill the dough filled pans in the freezer for 30 minutes. You can make the filling while they chill.
- Remove the tartlet pans from the freezer and line the bottom with parchment paper, fill with pie weights or beans then blind bake for 10 minutes. Remove from the oven and take out the pie weights or beans and parchment. Leave the tartlet dough in the pans for the final bake.
- To make the filling whisk together the eggs, heavy cream, thyme and dijon mustard.
- The egg mixture should be well combined as shown. Place this is the refrigerator until ready to use.
- Place the shallots and 1 Tbsp butter in a skillet on medium heat. Cook until they are translucent. Add the salt, pepper, mushrooms and the white wine.
- Cook until the wine has evaporated, stir while cooking. Remove from the heat and allow to come to room temperature.
- Add equal amounts of the mushroom mixture to the 6 tartlets and top with the grated Gruyere.
- Pour the egg mixture into each tartlet pan.
- Bake in the oven for 10-12 minutes on the center rack or until a cake tester comes out clean.
Love savory pastries? I recommend checking out some other dishes on my blog:
Salmon Tartlets - These are an Irish-inspired dish made from salmon, tangy capers, and herbs.
Sweet Onion Zwiebelkuchen - This German potato pie has sweet onions as the star of the show.
Quiche Lorriane - I love anything in a pastry. This is a typical French dish made with Gruyere cheese, egg, and herbs.
Salmon Quiche - Similar to the Irish dish, this quiche has Salmon as the star of the show but uses herbs and cheese.
And just because I love mushrooms, you should try my Pork Chops in Morel Mushroom Sauce.
Frequently Asked Questions
- Can I make these in advance? The fillings can be make up in advance and stored in airtight containers in the refrigerator for 2 days before you want to bake the tartlets. You can also make the dough and press into the tartlet pans then freeze for a couple days before you blind bake.
- How long can I store the baked tartlets? After they have completely cooled you can store the tartlets in an airtight container for 2 days in the refrigerator. It is best to reheat them in the oven at 350°F for about 10 minutes. Be sure to bring them to room temperature before reheating.
- Can I freeze the baked tartlets? Yes, you can freeze them in an airtight container for up to 2 months. To reheat: wrap them in foil, preheat your oven to 350°F and bake 10-15 minutes. The foil will help keep them from drying out. Keep in mind these are best when fresh baked from the oven.
The weekend is finally here and I am making wild mushroom, Gruyere, mini quiches for dinner, accompanied by a side of greens. It's a great ending to a busy week. Checkout some mini tart pans
on Amazon too! I love mine!
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Wild Mushroom, Gruyere, Mini Quiche Recipe
Ingredients
Dough
- 1 cup flour
- 5 ½ Tbsp butter cut into pieces
- 2-3 Tbsp cold water cold
- ⅛ tsp salt
Filling
- 1 Tbsp butter
- 1 shallot minced
- ¼ tsp Kosher salt
- ¼ tsp pepper
- ½ oz dried porcini mushrooms
- ¼ cup white wine
- 2 eggs beaten
- ¼ cup heavy cream
- ½ cup Gruyere cheese
- 2 tsp thyme fresh
- 1 tsp Dijon mustard
Instructions
- Preheat oven to 400° F.
Rehydrate the dried porcini mushrooms:
- Place dried mushrooms in a bowl and pour hot (not boiling) water over them. Allow them to sit for about 15-20 minutes. Drain and lightly squeeze most of the water out and chop finely.
Make the quiche dough:
- Grease the tartlet pans with butter. I use 4 inch pans.
- To make the dough: place flour, salt, and butter in a food processor. Add just enough ice cold water to bring the mixture together to form a ball.
- Turn dough onto a lightly floured surface. Roll into a cylinder and divide into 6 equal pieces.
- Roll out each piece into a circle to fit over the tart pan.
- Chill in the freezer for 30 minutes.
- Cut out 6 pieces of parchment to fit over the dough and fill with pie weights or beans.
- Blind bake the shells for about 10 minutes.
- Remove the pie weights and parchment.
Make the quiche filling:
- In a bowl, whisk together the eggs, heavy cream, thyme, and Dijon mustard until the ingredients are well blended. Place in the refrigerator until ready to use.
- In a skillet on medium heat add the butter and cook the shallots until they are translucent. Do not brown them. Add in the salt and pepper. Stir in the mushrooms, add the white wine and cook until the wine has evaporated.
- Allow the mixture to come to room temperature.
Fill and bake the mini quiches:
- Spoon mushroom mixture and Gruyere evenly into the 6 tartlets.
- Pour egg mixture over each tartlet.
- Bake in the oven for about 10-12 minutes or until a cake tester comes out clean.
- Garnish with thyme sprigs.
Notes
- Can I make these in advance? The fillings can be make up in advance and stored in airtight containers in the refrigerator for 2 days before you want to bake the tartlets. You can also make the dough and press into the tartlet pans then freeze for a couple days before you blind bake.
- How long can I store the baked tartlets? After they have completely cooled you can store the tartlets in an airtight container for 2 days in the refrigerator. It is best to reheat them in the oven at 350°F for about 10 minutes. Be sure to bring them to room temperature before reheating.
- Can I freeze the baked tartlets? Yes, you can freeze them in an airtight container for up to 2 months. To reheat: wrap them in foil, preheat your oven to 350°F and bake 10-15 minutes. The foil will help keep them from drying out. Keep in mind these are best when fresh baked from the oven.
Michelle | A Dish of Daily Life
I love everything about this recipe, Analida...wild mushrooms, gruyere...yum! I could eat these every day for breakfast or lunch and probably never get tired of them!
Analida
Hi Michelle! Thanks for the lovely comments. I have never eaten them for breakfast, but it is a great idea.
Homa
Hi. This looks delicious!! I love both mushrooms and gruyere. I don't have tartlet pans. Can you please tell me what size pans you used? I checked on Amazon and found different sizes. Thank you
Analida
Hi Homa, glad to hear you love mushrooms and Gruyere. My tartlet pans are 4" in diameter. I purchased them from Williams Sonoma a number of years ago, but they still have them I believe.
ANIL MALHOTRA
HI, I WOULD LIKE TO KNOW THE SHELF LIFE OF GOAT CHEESE
Analida
Hi Anil, home made goat cheese will most likely last about 3 days in the refrigerator. I hope this information helps.
Jeannie
Once again you have taken my food preparation to a new level. I can't wait to get a tartlet pan to try these. Thanks for the size information. It can be difficult to try something new but you give all the steps clearly. Again, thank you for a great sounding recipe.
Analida
Thanks Jeannie. I am glad you think my instructions are thorough. I always wonder. It's funny but my sister wanted a set of tartlet pans as soon as she saw this recipe. I happened to be prop hunting at a local thrift shop last weekend. Guess what I found? A set of 6 tartlet pans, for 50 cents! They came home with me of course.
LISA RUSSO
I love mushrooms, thanks for introducing me to a new one! The quiche look delicious.
Analida
Thanks Lisa! 🙂
Michelle
Analida-
You are truly speaking my language with this! Gruyere and mushrooms are on my top list of favorites!
Yummmm!
Thanks for the recipe!
Michelle
Analida
You are welcome Michelle! I certainly love my mushrooms!! 🙂
Christina @ Juggling Real Food and Real Life
This is such a beautiful recipe Analida. I'm new to your website and can't wait to look around and see what other recipes you have. Thanks so much for stopping in at Let's Get Real.
Analida
Thank You Christina. I hope you like what you see. I had fun stopping by.
Elke Evans
You mention under the ingredients '2 eggs beaten' but under directions you mention only egg yolks. Which is it?
Analida
Hello Elke!
Thanks for your question. It should be eggs beaten. Thank you for pointing out my error. Have a wonderful day. I have made the correction.
Hilary Paterson
2questions - can I use chanterelle and can I freeze this once it's made?
Analida
Hi Hillary, you can certainly use chanterelle. I am not sure if you can freeze them because I have never done that. I have read online that you can freeze a cooked quiche by covering it with plastic wrap, and then with aluminum foil. I hope this helps.
Aleta
Your mini tarts are just so beautiful! I know what I'm making the next time I have company over! I love gruyere cheese and can see it pairing so well with the tart crust and wild mushrooms. Excellent recipe!
Bernice Hill
You had me at porcini, then you added gruyere too! What delicious looking little quiches, they would be such an elegant start to a dinner party or family dinner.
Danielle
Haha, loved the introduction. I will need to see if there is fungus in my house now! 🙂 Fabulous mini quiches that will work perfectly this weekend!
Elaine
Some day we will be overruled by fungus LOL Fabulous mini quiches to use for a small to medium friends party. I am sure they will appreciate all the mushroom taste!
Denise
What beautiful mini quiches! Gruyere cheese is such an indulgence, I am sure that it along with the mushrooms, make the texture and flavor in these amazing.
Sharon
These mini quiches would make a great dish for holiday brunch. Easy and delicious to make, they will make host and guest alike happy.
Marisa F. Stewart
How adorable. I really love individual servings whether they're appetizers, main dishes or desserts. The mini quiche would be ideal for a brunch or luncheon. I've got a special women's day gathering coming up and the tarts would be fantastic. And porcini mushrooms lend such a rich earthy taste to whatever they're in. Can't wait to make this.
Jess
WHat a delicious way to start your day! I'd wake up extra early if I knew that these quiches were in my near future!
Gunjan
This looks beautiful thanksgiving appetizers. Will definitely try it.
Claire | The Simple, Sweet Life
Wild mushrooms, gruyere... This quiche recipe really has all the things I love in a dish! Can't wait to fire up the oven and give this a try.
Suzanne
Can I convert these to a regular sized quiche instead of mini ones. Would the cooking instructions be different
Analida
Hi Suzanne, If making this as a regular sized quiche use the dough shown on this recipe from my site for salmon quiche:
https://ethnicspoon.com/salmon-quiche/
Click to adjust the servings on the screen for the Wild mushroom quiche until you get up to 4 eggs or 12 servings then print it out. Using that increased quantity of filling would be correct or very close to the amount needed for a regular sized quiche.
Follow the baking instructions as shown for the dough and filling on the salmon quiche and it should work out just great. Use a cake tester to check when it is done. Enjoy!