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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.
- 1 ⅓ cup all purpose flour
- ¼ cup Parmesan Cheese (I used the kind in the green can)
- 1 tablespoon basil
- ½ cup cold butter, cut into ½ inch slices
- ¼ cup cold water
- 1 tablespoon butter
- ¼ cup chopped onion
- ½ cup chopped mushrooms
- 1 cup Gouda cheese, grated
- 3 Extra Large Land O'Lakes All-Natural Eggs, beaten
- ¼ teaspoon salt
- ¼ teaspoon pepper
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 ¼ 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.