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Mushroom Mini-Quiches
Mother’s Day is this weekend and Land O’Lakes has some great bite-sized brunch ideas to make a special day into a spectacular day!
I know my Mom would be love the Mushroom Mini-Quiches that I made with the Land O’ Lakes All-Natural Eggs. I made an herbed crust, with onions and mushrooms and Gouda cheese, so simple and easy but sure to impress. My Mom is such a great cook and I always try double hard to cook her something really special.
For more inspiration check out these other tasty recipes from Land O’Lakes!
Now how about a giveaway! You can keep it for yourself or give it to your Mom! Either way I wish all of you Moms out there a fantastic Mother’s Day!
Prize includes: On-Ice Deviled Eggs Server, Mini Muffin Tin, Two-Tier Server with Plates .
WE HAVE A WINNER “Jennie May 11, 2012 at 12:50 am I subscribe and I love Land O Lakes butter!”
THANKS TO EVERYONE WHO ENTERED!
To enter: Leave a comment telling me your favorite thing about your Mom.
Bonus entries:
- Subscribe to Miss in the Kitchen by email or RSS Feed.
- Follow Miss in the Kitchen on Facebook.
- Tweet the following: “Enter to win a Mother’s Day Prize Pack from @Missnthekitchen & @LandOLakesKtchn http://bit.ly/KnQuyJ”
Open to US addresses, Entries received through Sunday May 13th, 2012, winner will be chosen at random.
Mushroom Mini-Quiches
Ingredients:
for crust:
- 1 1/3 cup all purpose flour
- 1/4 cup Parmesan Cheese (I used the kind in the green can)
- 1 tablespoon basil
- 1/2 cup cold butter, cut into 1/2 inch slices
- 1/4 cup cold water
for filling:
- 1 tablespoon butter
- 1/4 cup chopped onion
- 1/2 cup chopped mushrooms
- 1 cup Gouda cheese, grated
- 3 Extra Large Land O’Lakes All-Natural Eggs, beaten
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Cooking Directions:
Preheat oven to 350 degrees.
Add flour, parmesan, basil and butter to a food processor bowl and pulse for about 30 seconds or until butter is crumbly. With processor running, slowly pour in water until dough comes together and forms a ball.
Remove onto a floured surface and roll out to about 1/4 inch thickness.
Using a 2-inch cookie or biscuit cutter, cut into circles, and press into a mini-muffin tin. Prick bottoms with a fork.
Bake for 5 minutes. Remove from oven.
While crust bakes, mix all of the filling ingredients together until well combined. Carefully spoon filling into crusts, filling them completely full.
Bake for 20-25 minutes or until golden brown. Remove from oven and cool 5 minutes in muffin tin.
Serve hot or at room temperature.
Enjoy!
Miss
Disclosure: I received a premium gift package to giveaway from MoArk, including an On-Ice Deviled Eggs Server, Mini Muffin Tin, Two-Tier Server with Plates and a full-value coupon redeemable for any variety of LAND O LAKES® Eggs. All opinions are my own.
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