These Mini Cheese Quiche are the perfect bite-sized treat! Pair them with your favorite wine for a crowd-pleasing party appetizer or enjoy them for a relaxed at-home date night!
With my husband traveling so much for work, we like to spend as much time together as possible when he's home. And although we enjoy exploring Dallas together, that often that means enjoying a relaxed date night at home.
We both love wine, so any night we open a bottle is special, especially when it's paired with a delicious appetizer!
I love serving small bites for these nights at home. It's casual, fun, and so much more romantic than a heavy meal.
These Mini Cheese Quiche with Pan Roasted Mushrooms are exactly the kind of recipe that's perfect for date night!
With their sharp cheddar, caramelized shallots, and meaty mushrooms, these savory cheese tarts are bursting with delicious flavors!
After you've picked up your wine, head home to plan the perfect date night!
I find that I'm more relaxed on these fun nights at home when I skip the elaborate meal, and focus on something light that pairs perfectly with my fave wine.
Like these yummy mini Mushroom Tarts!
How to Make Mini Cheese Quiches
Although they look kind of fancy, these delicious Mini Quiche are quick to prepare with a few simple ingredients. You'll find a detailed recipe card below, but here's an overview of the steps:
- Cut out the crust. Using a round 2.5-inch cookie / biscuit cutter, cut 12 circles out of a refrigerated pie crust. Make sure to cut the rounds as close together as possible to ensure you get enough. Tip: Bake the extra pie scraps, then toss them with a little melted butter and cinnamon sugar for a tasty treat!
- Press crust into muffin pan. Next, press the circles into the bottom of a regular muffin pan.
- Sauté shallots. Cook thinly sliced shallots in a little olive oil until they're browned.
- Make custard. Next you'll whisk together the eggs, milk, and salt and pepper in a small bowl.
- Add filling to crust. Top the crusts with the shallots and some sharp cheddar cheese, then pour the custard over the top.
- Bake. Once the crusts have been filled, bake the quiches until they're set.
- Cook mushrooms. While the quiche cook, sauté the mushrooms until they're browned. Add the garlic, then cook until fragrant, then stir in the thyme and season to taste.
- Serve. When everything is ready, serve the Mini Quiches topped with the mushrooms.
Tip: If you don't have the right size cutter, you can always use a knife to cut around a glass or another round object of the same size.
If you're not a mushroom fan, the tarts are delicious as is, or you could add a different topping, like slice olives or roasted peppers.
I don't know about you, but I want to take a bite out of that screen ... those mini mushroom tarts look amazing!
So what are you waiting for?
Surprise your sweetie with a bottle of your fave wine and these savory Cheese Tarts tonight!
Looking for more easy appetizers? Try one of these delicious recipes next!
- Caramelized Onion Dip
- Blue Cheese Stuffed Dates
- Feta, Pepper, and Olive Bites
- Tomato Ricotta Bruschetta
- Vegetarian Pigs in a Blanket
- Creamy Lemon Artichoke Spread
- Baked Brie with Cranberries and Pecans
- Mushroom Crostini
Mini Cheese Quiche with Pan Roasted Mushrooms
- Nonstick spray
- 2 teaspoons extra virgin olive oil
- 4 shallots, halved and thinly sliced
- 2 large eggs
- 1 tablespoon milk
- ½ teaspoon salt
- 1 refrigerated pie crust
- ½ cup shredded sharp white cheddar cheese
- 2 teaspoons extra virgin olive oil
- ½ pound sliced mushrooms (use all white, brown, wild, or a mixture)
- 1 clove garlic, minced
- 1 teaspoon fresh thyme leaves, plus more for serving
- diced tomatoes
- Preheat oven to 400 degrees. Spray a regular size muffin pan with nonstick spray.
- Heat olive oil in a medium pan over medium heat.
- Add shallots and cook until completely caramelized, reducing the heat if necessary, and stirring occasionally. Season to taste with salt and pepper; set aside.
- Whisk together eggs, milk, and salt and pepper (to taste) in a small bowl. Set aside.
- Place pie crust on a flat surface; use a 2.5-inch cutter to cut out 12 rounds.
- Gently press pie crust rounds into muffin pan.
- Top crust with shallots, then cheese. Pour egg mixture over shallots and cheese. Do not overfill.
- Bake tarts until set and crust is lightly browned, about 15 to 20 minutes.
- While tarts are cooking, heat olive oil in a large pan over medium high heat.
- Add mushrooms and cook, stirring frequently, until browned.
- Stir in garlic and remove from heat, continuing to stir until pan stops sizzling.
- Season mushrooms to taste with salt and pepper; stir in thyme.
- Serve tarts over arugula and tomatoes, if desired, topped with mushrooms and a sprig of thyme. Enjoy!
What is your favorite way to enjoy date night?