Thursday, February 16, 2012

Mini Mushroom Quiches with Hash Brown Crusts

As you all know, I love breakfast and I love mushrooms!!  Combine the two and you get these cute little mini mushroom quiches with crispy hash brown crusts! 
Ever wonder where the quiche came from?  Most folks would say Lorraine, France because of the traditional quiche lorraine AND that is partially true.  The baked egg dish did originate in that region of world however at its creation the area was under German rule... not French.  
Lorraine, France via Encore! Life
The word "quiche" stems from the German word "kuchen" which means "cake."  The Examiner says quiches have been popular dating back to 1550 and the royal court of Nancy.  Fast forward a few centuries and quiches are everywhere in France and all over the world... served as a light lunch or an appetizer.  In the U.S., quiches are predominately served for breakfast or brunch. 
So back to the mini quiches... I worked off a Martha Stewart recipe for Goat Cheese Quiche with a Hash Brown Crust.  I decided to miniaturize the dish by using a muffin tin.  I also added mushrooms, pancetta and chives.  Believe me when I tell you whoever you make this for will go for seconds and maybe even thirds!!!

Adapted from Martha Stewart
Makes 9 individual quiches

  • 1 pound bag hash browns, if frozen defrost before using
  • 6 eggs
  • 2 tablespoons butter, at room temperature
  • 4 ounces goat cheese, at room temperature
  • 1 cup sour cream
  • 5 thin slices of pancetta, roughly chopped into pieces
  • 1 pound assorted mushrooms, cleaned and thinly sliced
  • 2 tablespoons chives, finely chopped
  • salt & pepper
  1. Preheat oven to 375ºF.
  2. In a large skillet, add pancetta pieces and heat over medium-high.  Cook until pancetta is crispy and fat is rendered, about 5 minutes.  Remove pancetta to a plate and set aside, reserving the fat in the skillet.
  3. Return skillet to medium-high heat and add in mushrooms and sprinkle with some salt and pepper.  Cook, stirring frequently, until mushrooms are browned and all liquid has been cooked off, about 15 minutes.  
  4. Meanwhile, squeeze out any excess liquid from hash browns and place in a bowl.  Combine with butter and one lightly-beaten egg.  Place 1/4 cup of hash brown mixture into nine regular muffin tins that have been greased with non-stick spray.  Using your fingers, carefully press hash browns down and up the sides of the muffin tin creating a crust.  Place hash browns in the oven and bake for 10 minutes to allow crusts to set and slightly brown. 
  5. In another mixing bowl, whisk together goat cheese, sour cream and remaining eggs.  Stir in mushrooms, pancetta and chives.  Salt and pepper to taste.  
  6. Remove crusts from oven and carefully fill with egg-mushroom mixture.  Return to oven and bake for 15 to 18 minutes until crust is browned and eggs are cooked in the center.  Remove from oven and allow to cool for about 2 to 3 minutes.  Carefully, using an offset spatula or a knife, loosen edges of the quiche and lift out.  Serve warm.  Enjoy!


1 comment:

  1. Hi, Wendy! These mini hash brown crust quiche are darling! I love this idea and plan on using it very soon. I just made Martha's version and blogged about it (the great all seeing being that is Wikipedia clued me in on the "cake" part and it forever changed how I think about quiche). Love it!