• Cooking Time: 20
  • Servings: 24
  • Preparation Time: 25


Make ahead of time & freeze them


  • 1 pkg. refrigerated pie crust
  • 1 large portabello mushroom
  • 8 oz. button mushrooms
  • 2 Tbsp. butter
  • 1 Tbsp. olive oil
  • 1/2 cup whipping cream
  • 1 egg
  • 1/4 tsp. salt
  • 1/8 tsp. cayenne pepper
  • 1 cup shredded Swiss cheese
  • 2 Tbsp green onions chopped


  • Let pie crusts stand at room temperature for 20 minutes, then gently roll out to 12″ circles.
  • Wipe mushrooms with damp cloth and chop in food processor or with chef’s knife.
  • Place butter and olive oil in a medium skillet and cook mushrooms and green onions chopped over medium heat until all liquid is evaporated and mushrooms are brown and tender.
  • Preheat oven to 375 degrees.
  • Grease 2 dozen 1 3/4″ muffin cups.
  • Using 3″ cookie cutter, cut 24 circles from pie crust (12 from each crust), rerolling crusts if needed.
  • Press into prepared muffin cups.
  • Divide mushrooms evenly among lined cups.
  • In small bowl, combine egg, cream, salt and cayenne pepper and beat well.
  • Pour egg mixture over mushrooms; 2 tsp. per each muffin cup. Sprinkle each with grated cheese.
  • Bake at 375 degrees for 18-20 minutes or until center of quiches is set. To serve warm, cool 5 minutes before removing from pans.
  • To freeze, cool on wire rack and freeze in single layer until solid. Place in air tight freezer container in single layer.
  • To reheat, place frozen quiches on cookie sheet and bake at 350 degrees for 12-14 minutes until hot.

Categories: Appetizer 

Author Credit: Yummy

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