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. 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. 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 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 wild mushroom, Gruyere, mini 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.
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!
Wild Mushroom, Gruyere, Mini Quiches
Wild mushroom quiche with gruyere is a rustic and delicious dish with earthy & nutty flavors and a nice pungent cheese too!
- 1 cup flour
- 5 1/2 Tbsp butter cut into pieces
- 2-3 Tbsp cold water cold
- 1/8 tsp salt
- Preheat oven to 400'F.
- 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 chop finely.
- Grease the tarlet pans with butter
- To make the dough: place flour, salt, and butter in a food processor. Add just enough 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.
- Cut out 6 pieces of parchment to fit over the dough and fill with pie weights or beans.
- Chill in the freezer for 30 minutes.
- Blind bake the shells for about 10 minutes.
- Remove the pie weights and parchment.
- To make the filling:
In a bowl, mix 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, cook the shallots, until they are translucent. Add in the salt and pepper. Stir in the mushrooms, and the white wine and cook until the wine has evaporated.
- Allow the mixture to come to room temperature.
- 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.