I’m officially in love with this recipe for Mushroom Mini Quiche! Just like magic, this recipe turns 4 eggs into two dozen delicious mini quiches. Classy enough for brunch, easy enough for every day!

Thank you to my grocery partner Kroger DFW for supporting The Rose Table and this recipe! It’s partnerships like this that keep The Rose Table going. 

These are tasty cold but they also reheat perfectly, so you can make them on Sunday and pop them in the toaster oven all week long! They even freeze well. I made these for my Hamilton party because mushroom fricassee was one of Hamilton’s favorite dishes.

The flavor profile here is absolutely incredible. This is a great way to jazz up a box of button mushrooms with the delicate notes of shallot paired with garlic, fresh thyme, and cheese. Yum!

Want more Mini Quiche flavors? Check out this post for a ham and cheese version and a spinach and tomato version!

Could these be any cuter?! I used a 3.5″ inch round biscuit cutter to get these perfect muffin-sized pie crusts. Be careful not to fill them any higher than the crust.

I froze them a few weeks before my party, thawed them overnight in the fridge and then toasted them for five minutes in a 350-degree oven right before serving.

Mushroom Mini Quiche

2-3 Tbsp butter
8 oz mushrooms
1 shallot
1-2 garlic cloves, minced
2 tsp fresh thyme
2 pie crusts
4 large eggs
1 cup milk
1/4 cup heavy cream
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp garlic powder
3/4 cup shredded white cheddar cheese
Optional: 1 Tbsp parmesan cheese

1. Preheat oven to 375 degrees Fahrenheit.
2. Make the filling: melt butter in a sauce pan, add chopped mushrooms and let cook for about 5-10 minutes. Add shallot and let cook for another 3-5 minutes, then add garlic and cook for 1-2 minutes. Stir in thyme, remove from heat and set aside.
3. Roll pie crust out use a 3.5″ round cookie cutter to cut into rounds. (You should get about 2 dozen.) Place rounds in greased muffin tins and put muffins tins in the freezer.
4. Whisk together eggs, milk, heavy cream, salt, pepper, and garlic powder.
5. Add cheese to mushroom mixture and stir.
6. Pull muffin tins out of the freezer and divide filling evenly among the muffin cups. Carefully pour egg mixture into each cup, taking care not to overfill. The egg mixture should not go higher than the pie crust.
7. Bake for 20-30 minutes, just until the center is set and the edges have started to brown. Let cool in the pans for ten minutes before removing.