• Ingredients:
  • Butter for greasing the muffin cups
  • Flour for dusting
  • 8oz package of whole FunGuy white button mushrooms
  • 1 premade pie crust
  • 1 shallot
  • 1 small carrot
  • 1 cup fresh spinach
  • 2 tablespoons olive oil
  • 1/3 cup heavy cream
  • 1/3 cup milk
  • 2 eggs, beaten
  • ¼ teaspoon salt
  • 1/8 teaspoon black pepper
  • ½ cup shredded Swiss cheese

This weekend make everyone aware that the sun is finally ready to come out and play, the birds are about to perform, and the flower buds are this close to blooming with a FunGuy quiche. Because, we all know, savory baked goods filled with eggs and cheeses are the symbol of spring brunch. 

Sprinkle in a bit of fresh spinach with all those earthy mushrooms to give it a pop of green and remove half of the guilt for the rich deliciousness that is the rich cheesy egg custard filling. Serve it with a few glasses of virgin mimosas (or not) and bask in the season of rejuvenation!

DIRECTIONS:

  1. Preheat oven to 375F.  Grease 12 crimped sided muffin cups with butter and set them on a baking sheet. 
  2. Dust a clean flat surface with a little bit of flour and spread the pie crust out on it. Dust the top of the pie crust with a little more flour and roll it out with a rolling pin. Cut out 12 round pieces of pastry, large enough to fill the muffin tins and line the muffin tins with the pastry. Put the pastry in the refrigerator to chill until ready to fill. 
  3. Brush off any debris from the FunGuy mushrooms with a damp cloth. Pop out the stem of the mushrooms using your thumb on all but 2-3 mushrooms and finely chop them. Dice all of the mushroom caps finely except for the 2-3 that were reserved. Trim the stem ends of the mushrooms that were reserved and then slice them thinly.  
  4. Peel the shallot and the carrot and trim the ends of the carrot before finely dicing both.  Chop the spinach finely. 
  5. Heat the olive oil in a sauté pan over medium high heat. Add the onion and cook 1 minute. Add the carrot and sauté 3-4 minutes. Add the chopped mushrooms and sauté for another 3-4 minutes. Turn off the heat. 
  6. In a large bowl, whisk together cream, milk, beaten eggs, salt and pepper. Break salmon apart into small pieces using your fingers, or a knife depending on the thickness. Stir sautéed mushroom mixture, chopped spinach, and cheese into the egg and cream mixture. Set aside. 
  7. Remove the pastry shells from the refrigerator and fill each with the mushroom and egg mixture until just below the edge. Place a sliced mushroom on top of each quiche. 
  8. Bake the mini quiches in the oven for 15-20 minutes or until the filling has cooked through and has become lightly brown on top. Remove them from the oven and let them cool about 10 minutes. 
  9. Carefully remove the quiches from the tins and serve them immediately. 

Have a Fun meal!