A mini quiche recipe to amaze your guests or to enjoy a healhty snack: tiny and yummy bites with mozzarella, mushroom and pine nuts
For the mini quiches
- Bread crumbs As needed
- Butter 15 to 30 ml, clarified
- Onion 1/2, finely chopped
- Garlic 1 clove, finely chopped
- Mushroom 100 g, chopped
- Oyster mushroom 50 g, chopped
- Cep mushroom 100 g, chopped
- Quark 175 g
- Mozzarella 100 g, finely chopped
- Eggs 2
- Cream of wheat 15 to 30 ml (or fine oatmeal)
- Pine nuts 25 g, chopped
- Salt To taste
- Preparation time
- Cooking time
- Recipe category Brunch
- Recipe yield 6
- Recipe cuisine French
Heat the oven to 200°C (180° fan) 400°F gas 6.
Grease a 6 hole muffin tin and scatter with bread crumbs.
Heat the clarified butter in a pan and sweat the onions and garlic until translucent.
Turn up the heat, add the mushrooms and fry for a few minutes.
Turn the heat back down, season lightly with salt and pepper and continue frying until all the liquid has evaporated.
Beat together the quark, mozzarella, eggs, cream of wheat and pine nuts until smooth and season with salt and pepper.
Drain the mushrooms if necessary and add to the quark mixture.
Spoon the mixture into the muffin tins and bake for around 20 minutes or until golden brown.
Remove from the oven, let cool for 5 minutes then remove carefully from the muffin tin.
Serve warm or cold, garnished with basil and pine nuts.