These mini quiches are packed with flavor from both caramelized onion and mushrooms. Along with gruyere cheese, you get a delicious mini quiche that’s perfect for an appetizer or brunch.
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Ingredients
2 tbsp olive oil
1 large yellow onion or 2 small, halved and sliced thin (about 2 ½ cups sliced)
½ tsp salt
Pinch sugar
2 cups sliced mushrooms
1-2 tsp olive oil
¼ tsp salt
¼ tsp garlic powder
6 eggs
1 cup whole milk
½ tsp salt
¼ tsp pepper
1 cup shredded Gruyere cheese
Servings12
Prep Time
10
Cook Time
60
Total Time
1 hour 10 minutes
How To Make It
Add oil to a large skillet over medium heat. Once the pan is hot, add sliced onions, pinch of sugar and salt to the pan and stir.
Cover and cook for 5 minutes, then remove the lid and turn to medium low heat. Cook the onions for 20-25 minutes, stirring every 3-4 minutes so the onions don’t burn. They will be a nice golden colour when they’re fully caramelized. Turn the heat off and remove the onions from the pan.
Put the pan back on medium heat and add 1-2 tsp olive oil. Add the sliced mushrooms, ¼ tsp salt and ¼ tsp garlic powder. Cook, stirring often until softened and they’ve released their water, about 5-7 minutes. Add the mushrooms and caramelized onions to a bowl and stir together. Set aside.
Preheat the oven to 350F. Line 12 muffin cups with parchment paper liners.
In a large bowl whisk together the eggs, milk, ½ tsp salt and ¼ tsp pepper. Set aside.
Divide the cooled mushrooms & caramelized onions mixture evenly among the 12 prepared muffin cups. Then divide the shredded cheese between the 12 prepared muffin cups followed by the egg mixture between the muffin cups - they will be full.
Bake the quiche muffins for about 25-35 minutes or until they’re set. Let cool in the pan for 5 minutes before removing and serving warm or at room temperature.
