Name: Mini Mushroom and Arugula Quiches Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: French Cuisine
Ingredients: 1 refrigerated pie crust, rolled out; 1 tbsp olive oil; 8 oz (225g) mushrooms, finely chopped; 1 cup arugula, roughly chopped; 4 large eggs; ½ cup (120ml) heavy cream; ½ cup (50g) shredded Gruyère or Swiss cheese; ½ tsp salt; ¼ tsp black pepper

Jump to Recipe·Print Recipe

If you’re searching for a delightful little bite that blends earthiness and peppery freshness, look no further than this Mini Mushroom and Arugula Quiches Recipe. These mini quiches are perfectly flaky on the outside with a warm, savory filling that highlights the rich mushrooms and vibrant arugula. Whether you’re planning a cheerful brunch, prepping meals ahead, or simply craving a comforting snack, these quiches are easy to whip up and just as lovely served warm or at room temperature.

Ingredients You’ll Need

square image A top view of six white eggs in a carton at the bottom, a long rolled sheet of pale dough to the right, three small white bowls above the eggs, dough, and one another, filled with three ingredients: chopped dark green spinach leaves, shredded pale yellow cheese, and a mix of white salt and black pepper. A small clear jar is at the bottom left filled with creamy white liquid, all placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Everything you need for these mini quiches is simple but absolutely essential. Each ingredient plays a starring role, creating layers of flavor, texture, and that perfect golden color that makes these quiches irresistible.

Refrigerated pie crust: This forms the buttery, flaky base that holds all the delicious fillings together without any fuss.
Olive oil: Adds a subtle richness and helps sauté the mushrooms to perfection.
Mushrooms (8 oz): Finely chopped to distribute their earthy, umami goodness throughout every bite.
Arugula (1 cup): Roughly chopped for a peppery freshness that brightens the quiche.
Large eggs (4): These create the silky custard filling that holds the mixture all together.
Heavy cream (½ cup): Adds creaminess and ensures a tender, melt-in-your-mouth texture.
Shredded Gruyère or Swiss cheese (½ cup): Melts beautifully with a slight nuttiness that elevates the flavor profile.
Salt (½ tsp): Essential for bringing out all the flavors.
Black pepper (¼ tsp): Adds a mild heat that perfectly complements the arugula’s peppery notes.

How to Make Mini Mushroom and Arugula Quiches Recipe

Step 1: Prepare Your Oven and Muffin Tin

Start by preheating your oven to 375°F (190°C). Grease a 12-cup muffin tin to ensure your quiches don’t stick and come out perfectly shaped and easy to remove.

Step 2: Form the Pie Crust Cups

Cut circles from your rolled-out refrigerated pie crust using a glass or cookie cutter slightly larger than the muffin tin cavities. Press each circle gently into the muffin cups, making sure they cover the bottom and sides completely to create a sturdy shell for the filling.

Step 3: Sauté Mushrooms and Wilt the Arugula

Heat the olive oil in a skillet over medium heat. Add the finely chopped mushrooms and cook them until they release their juices and turn golden brown, which takes about 5 minutes. Then, stir in the arugula and cook for just another minute to gently wilt it without losing its vibrant color or peppery zing.

Step 4: Mix the Custard Filling

In a mixing bowl, whisk together the eggs, heavy cream, shredded Gruyère (or Swiss cheese), salt, and black pepper until completely combined. This mixture will become the luscious custard that binds the quiches and keeps each bite tender and flavorful.

Step 5: Assemble the Quiches

Divide the mushroom and arugula mixture evenly among the prepared pie crust cups in your muffin tin. Then, carefully pour the egg and cream mixture over the filling, filling each cup almost to the top but not overflowing.

Step 6: Bake Until Golden and Set

Bake your mini quiches in the preheated oven for 18 to 22 minutes, or until the custard is set and the tops have a lovely light golden color. Once baked, let them cool for about 5 minutes before gently removing them from the pan to avoid breaking their delicate edges.

How to Serve Mini Mushroom and Arugula Quiches Recipe

square image The image shows three small round tartlets with a golden-brown crust placed on a white marbled surface. Each tartlet is filled with a creamy, pale yellow mixture that holds thin slices of light brown mushrooms on top. The crust is slightly crimped around the edges, creating a neat border, and the filling has a smooth texture with visible mushroom pieces evenly spread within. The lighting highlights the warm, inviting colors of the tarts, making them look fresh and appetizing. photo taken with an iphone --ar 4:5 --v 7

Garnishes

To make your mini quiches even more inviting, garnish with a sprinkle of fresh herbs like thyme or chives. A tiny dollop of crème fraîche or a crack of freshly ground black pepper on top adds a lovely finishing touch that ties all the flavors together.

Side Dishes

These quiches pair beautifully with bright, fresh side dishes like a crisp green salad dressed with lemon vinaigrette or roasted cherry tomatoes bursting with sweetness. If you want something heartier, a side of mixed roasted vegetables or a light soup works perfectly as companion dishes.

Creative Ways to Present

For parties or brunch gatherings, arrange these mini quiches on a rustic wooden board surrounded by small dishes of olives, cheeses, and sliced baguette. You can also serve them alongside a colorful vegetable platter for a stunning, shareable spread that’s visually impressive and utterly delicious.

Make Ahead and Storage

Storing Leftovers

Store any leftover mini quiches in an airtight container in the refrigerator for up to 3 days. They maintain their flavor and texture quite well when properly chilled, making for convenient snacks or quick meals later on.

Freezing

These mini quiches freeze wonderfully for easy meal prep. After baking and cooling completely, wrap each quiche individually in plastic wrap or foil, then place them in a freezer-safe container or bag. They can be frozen for up to 2 months without losing their delicious flavor.

Reheating

To reheat frozen or refrigerated quiches, pop them in a preheated oven at 350°F (175°C) for about 10 to 15 minutes until warmed through. This method helps retain the flaky crust and that lovely custard texture without making them soggy.

FAQs

Can I use fresh spinach instead of arugula in this Mini Mushroom and Arugula Quiches Recipe?

Absolutely! Fresh spinach can be a great substitute if you prefer a milder green. Just be sure to sauté it lightly like the arugula to avoid excess moisture in the quiches.

Do I need to blind bake the pie crust before adding the filling?

No need to blind bake with this recipe. The pie crust bakes thoroughly alongside the filling, developing a perfectly flaky base without extra steps.

Can I make these quiches dairy-free or vegan?

While this recipe relies on eggs, cream, and cheese for its classic quiche texture, you can experiment with dairy-free substitutes such as plant-based cream and cheese alternatives. For vegan options, a chickpea flour custard might work well, though the texture will differ from the traditional quiche.

Are these quiches suitable for freezing and meal prepping?

Definitely! The Mini Mushroom and Arugula Quiches Recipe is perfect for freezing and meal prepping. Just reheat them when needed for a fast, satisfying meal or snack.

What cheese can I use if I don’t have Gruyère or Swiss?

You can substitute with other melting cheeses like mozzarella, cheddar, or Monterey Jack. Keep in mind the flavor will shift slightly but still remain delicious.

Final Thoughts

This Mini Mushroom and Arugula Quiches Recipe has quickly become one of my all-time favorites to share with friends and family. They’re simple but packed with flavor, plus they’re so versatile whether you serve them for brunch, as snacks, or impressive party bites. Once you try making them, I’m sure you’ll treasure these little quiches just as much as I do. So get baking and enjoy every savory, flaky bite!