Low Calorie Mini Mushroom Quiche

I never thought I’d be the type of person who makes quiche from scratch. Growing up, quiche was something we only got at fancy brunches or picked up from the bakery. Mom wasn’t big on making pastry, and honestly, the whole process seemed a bit scary to me too.

But here’s the thing about mini mushroom quiche – they’re way easier than they look. Unlike those big, traditional quiches that can be tricky to get right, these little ones are pretty much impossible to mess up. Plus, you can make a bunch at once, which is perfect for those mornings when you need something quick but still want to feel like you’ve made an effort.

What Kind of Mushrooms Should I Use?

While this recipe calls for baby bella or cremini mushrooms, you actually have quite a few options that’ll work great in these mini quiches. Baby bella and cremini mushrooms are actually the same thing – they’re just young portobello mushrooms with a mild, earthy flavor that works perfectly in egg dishes. If you want to switch things up, white button mushrooms are a good substitute since they have a similar texture and mild taste. Just make sure whatever mushrooms you pick are fresh – they should be firm, dry to the touch, and free from any dark or slimy spots. Before using them in your quiche, give them a quick wipe with a damp paper towel instead of rinsing them under water, since mushrooms act like little sponges and can get waterlogged.

Options for Substitutions

This mini quiche recipe is pretty adaptable – here’s what you can swap if needed:

• Mushrooms: Baby bella or cremini mushrooms can be swapped for white button mushrooms, shiitake, or even portobello (just chop them smaller). If you’re not a mushroom fan, try roasted bell peppers or sautéed spinach instead.
• Swiss cheese: Not a fan of Swiss? Try Gruyere, white cheddar, or even mozzarella. Just keep the amount the same to maintain the right texture.
• Half-and-half/heavy cream: You can use whole milk in place of half-and-half, though the filling won’t be quite as rich. For a dairy-free version, unsweetened plain almond milk or coconut milk works too.
• Oil: Any neutral-flavored oil works in the crust. If using coconut oil, make sure it’s melted but not hot.
• Plain flour: For a gluten-free option, try a 1-to-1 gluten-free flour blend. Regular pastry flour works great too if you have it.
• Eggs: The eggs are essential for this recipe and can’t be substituted – they’re what makes it a quiche!

Watch Out for These Mistakes While Baking

The biggest challenge when making mini quiches is dealing with wet mushrooms, which can make your crust soggy – always sauté mushrooms until they release their moisture and turn golden brown before adding them to your egg mixture. Another common mistake is overworking the pastry dough; mix it just until it comes together, as too much handling will result in tough, chewy crusts instead of flaky ones. When preparing the egg filling, avoid the temptation to overfill your mini tart shells, as the mixture will expand during baking – fill them only about 3/4 full to prevent messy overflow. For the best texture, let your quiches rest for 5-10 minutes after baking so the filling can set properly, and if you’re making them ahead, reheat them in the oven rather than the microwave to maintain their crispy crust.

What to Serve With Mini Mushroom Quiche?

These little quiches are perfect for brunch or a light lunch, and they pair wonderfully with a few simple sides. A fresh green salad with a light vinaigrette dressing makes the perfect partner, adding a crisp contrast to the creamy quiche. For a heartier meal, try serving them with crispy roasted breakfast potatoes or sweet potato hash on the side. If you’re hosting a brunch, round out the spread with some fresh fruit – berries and melon work especially well – and maybe some crispy bacon or breakfast sausage for those who want a more substantial plate.

Storage Instructions

Keep Fresh: These mini mushroom quiches are perfect for meal prep! Place them in an airtight container and keep them in the fridge for up to 4 days. They make such an easy grab-and-go breakfast or quick lunch option throughout the week.

Freeze: Good news – these little quiches freeze really well! Let them cool completely, then place them in a freezer-safe container with parchment paper between layers. They’ll stay good for up to 3 months in the freezer, making them perfect for busy mornings.

Reheat: When you’re ready to enjoy your quiche, pop it in the microwave for about 30-45 seconds if refrigerated, or 1-2 minutes if frozen. For a crispier crust, reheat them in a 350°F oven for about 10 minutes. Just keep an eye on them to prevent overcooking!

Preparation Time	20-30 minutes
Cooking Time	30-35 minutes
Total Time	50-65 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1300-1500
• Protein: 40-50 g
• Fat: 90-100 g
• Carbohydrates: 100-110 g

Ingredients

• 4 large eggs
• 6-8 oz baby bella or cremini mushrooms
• 1/4 yellow onion (about 1/2 cup, diced)
• 2 garlic cloves
• 4 oz swiss cheese, chopped or shredded
• 1/2 cup half-and-half or heavy cream
• Salt and pepper to taste
• 1 cup plain flour
• 1/2 teaspoon salt
• 1/4 cup oil (such as olive, coconut, or avocado oil)
• 1/4 cup ice-cold water

Step 1: Prepare the Oven and Veggies

Preheat your oven to 350 degrees Fahrenheit.

While the oven is heating up, slice the mushrooms, mince your garlic, and dice your onion.

Set these aside for later use.

Step 2: Make the Tart Crust

In a mixing bowl, combine flour and salt using a fork.

In a separate bowl, beat together oil and water with a whisk or fork until the mixture thickens.

Pour the oil and water mixture into the flour and mix gently with a fork, just until combined.

Avoid overworking the dough.

Divide the dough into 4 equal parts, pressing each portion flat on a solid surface.

Ensure the dough is pressed very thin for a flaky texture.

Place each flattened dough disc into 4 mini tart pans.

Season with a little freshly ground black pepper.

Step 3: Saute the Vegetables

In a pan, sauté the sliced mushrooms and diced onion over medium heat.

Add the minced garlic towards the end of cooking to prevent it from burning.

Season with a pinch of salt, a dash of pepper, and a little garlic powder to enhance the flavor of the vegetables.

Step 4: Prepare the Egg Mixture

In a bowl, beat the eggs until the yolks and whites are fully incorporated.

Add in the cream and whisk until the mixture is smooth and evenly mixed.

Step 5: Assemble the Tarts

Evenly distribute the sautéed vegetables and Swiss cheese over the crust in each mini tart pan.

Carefully pour the egg mixture over the toppings, ensuring it is evenly spread across each tart.

Step 6: Bake and Enjoy

Place the tarts in the preheated oven and bake at 350 degrees Fahrenheit for 30-35 minutes.

Keep an eye on them and remove them from the oven when the edges are slightly golden and the egg mixture has set.

Allow the tarts to cool slightly before serving.

Enjoy your flaky, magical mini tarts!