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Mushroom and Mozzarella Quiche recipe

Puff pastry shells with a creamy egg, mushroomand mozzarella cheese filling.

Recipe: Mushroom and MozzarellaQuiche

1 (4-count) package puff pastry shells
2 large eggs, lightly beaten
1/2 cup whipping cream
1/4 cup shredded mozzarella cheese
2 tablespoons freshly grated Parmesan cheese
1 tablespoon butter
1/4 cup finely chopped onion
3/4 cup chopped mushrooms
1 tablespoon soy sauce
1/2 teaspoon dry mustard
1/2 teaspoon salt
1/4 teaspoon ground black pepper

  • Bake puff pastry shells according to packagedirections. Set aside. Lower oven temperature to 375°F (190°C).
  • Whisk together eggs, heavy cream and cheeses;set aside.
  • In a small saut pan over mediumheat, melt butter, add onions and saut until soft, about6 minutes.
  • Add mushrooms and cook an additional 5minutes.
  • Stir in soy sauce and mustard. Seasonto taste with salt and pepper. Remove from heat and let cool.
  • Once cooled, stir the onions and mushroomsinto the egg-cream mixture. Pour into a shallow casserole dish.
  • Bake 20 minutes until golden brown andcracked on top. Remove from oven and carefully spoon egg mixtureinto 4 puff pastry shells, using a spatula to smooth the tops.Place shells back into preheated oven and re-heat for 5 minutes.Serve hot.

    Makes two (2 mini quiche) servings.

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    1 Comment


    Coat the inside of a 9 inch pie dish with non-stick spray. Squeeze the rest of the water out of the spinach and place it in the bottom of the dish along with the cooked mushrooms and feta cheese in no particular order.

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