Mini Quiche - Two Ways: Roasted Tomato, Sausage & Spinach and Mushroom & Gruyere
 
Prep time
Cook time
Total time
 
Two different varieties of mini quiche that make great freezer meals. A roasted tomato, sausage and spinach version as well as a mushroom and gruyere variety!
Author:
Recipe type: Breakfast
Serves: 12 servings
Ingredients
  • Roasted Tomato, Sausage and Spinach:
  • 1 c grape tomatoes
  • Oil
  • Salt and pepper
  • ½ lb breakfast sausage
  • Small onion, chopped
  • 6 oz of baby spinach
  • 1 c shredded cheese such as gouda
  • Mushroom and Gruyere:
  • 3 T butter, divided
  • ⅔ lb mushrooms – stemmed and diced (mix of shitake and white button)
  • ⅓ c shallot, finely diced
  • ¼ t salt
  • 2 garlic cloves, minced
  • 3 t chopped fresh thyme (1/2 t dry)
  • 1 c gruyere
  • Quiche:
  • 8 eggs
  • 2 c cream
  • 1 c half and half
  • 1½ t salt
  • ½ t pepper
  • ⅛-1/4 t cayenne
  • 1 t garlic powder
  • 3 single crust pie crusts
  • 12 mini pie pans (5 inches)
Instructions
  1. For the tomato version: Preheat oven to 450 degrees. Line a quarter sheet pan with foil. Add grape tomatoes, drizzle with oil and sprinkle with salt and pepper. Roll tomatoes around to coat in oil. Bake for 8-10 minutes until tomatoes are blistered and shriveled. Allow to cool.
  2. Heat a medium skillet over medium heat and cook onion and sausage together until sausage is cooked. Remove to a medium bowl. Add spinach to the same skillet and cook until it has wilted down, add to bowl.
  3. Once cooled, mix tomatoes, sausage and onion, spinach and cheese.
  4. For the mushroom & gruyere version: Melt 2 T butter in a larger skillet over medium-high heat. Cook mushroom until they start to brown, about 4-5 minutes.
  5. Add remaining tablespoon of butter, shallots and salt and cook for 2 minutes.
  6. Add garlic and cook for one minute until fragrant.
  7. Stir in thyme and remove from heat. Once cool, mix in gruyere.
  8. In an 8 c measuring cup or bowl whisk together eggs, cream half and half, salt, pepper, cayenne and garlic powder.
  9. Roll out pie crusts. Place pie pan upside down over crust and trace outline. Remove from rest of dough and roll out a little more. Fit into pie pan. Repeat with remaining dough, if needed you can chill and re-roll the dough scraps to get 12.
  10. Place crusts on 2 baking sheets. Evenly divide the topping mixture among the crusts, each mixture should fill 6 crusts. Pour the egg mixture evenly between the crusts.
  11. Bake at 375 degrees for 25-35 minutes until the custard is set and slightly puffed.
  12. Remove from oven and allow to cool. Serve warm or at room temperature.
  13. To freeze, wrap each quiche individually in plastic wrap and then in foil.
  14. To bake from frozen: Thaw. Bake at 300 degrees for 15-20 minutes until center is hot.
Recipe by Gravel & Dine at https://gravelanddine.com/mini-quiche-two-ways-roasted-tomato-sausage-spinach-and-mushroom-gruyere/