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Mini Quiches With Mushrooms, Mozzarella And Pine Nuts

Mini Quiches With Mushrooms, Mozzarella And Pine Nuts

A mini quiche recipe to amaze your guests or to enjoy a healhty snack: tiny and yummy bites with mozzarella, mushroom and pine nuts

08 June, 2012
Average: 5 (5 votes)

Type of dish


Dietary Consideration

serves for


total time

1 HR 0 MIN


As needed
15 to 30 ml, clarified
1/2, finely chopped
1 clove, finely chopped
100 g, chopped
Oyster mushrooms
50 g, chopped
Porcini mushrooms
100 g, chopped
Quark cheese
175 g
Mozzarella cheese
100 g, finely chopped
Cream of wheat
15 to 30 ml (or fine oatmeal)
Pine nuts
25 g, chopped
To taste
To taste, fresh, torn into strips
Pine nuts
15 to 30 ml


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.

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