Mini Quiches With Mushrooms, Mozzarella And Pine Nuts
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A mini quiche recipe to amaze your guests or to enjoy a healhty snack: tiny and yummy bites with mozzarella, mushroom and pine nuts
08 June, 2012
Type of dish
Cuisine
Dietary Consideration
serves for
6
total time
1
HR
0
MIN
ingredients
Breadcrumbs
As needed
Butter
15 to 30 ml, clarified
Onion
1/2, finely chopped
Garlic
1 clove, finely chopped
Mushrooms
100 g, chopped
Oyster mushrooms
50 g, chopped
Porcini mushrooms
100 g, chopped
Quark cheese
175 g
Mozzarella cheese
100 g, finely chopped
Eggs
2
Cream of wheat
15 to 30 ml (or fine oatmeal)
Pine nuts
25 g, chopped
Salt
To taste
Pepper
Basil
To taste, fresh, torn into strips
Pine nuts
15 to 30 ml
Preparation
Heat the oven to 200°C (180° fan) 400°F gas 6.
Grease a 6 hole muffin tin and scatter with bread crumbs.
Heat the clarified butter in a pan and sweat the onions and garlic until translucent.
Turn up the heat, add the mushrooms and fry for a few minutes.
Turn the heat back down, season lightly with salt and pepper and continue frying until all the liquid has evaporated.
Beat together the quark, mozzarella, eggs, cream of wheat and pine nuts until smooth and season with salt and pepper.
Drain the mushrooms if necessary and add to the quark mixture.
Spoon the mixture into the muffin tins and bake for around 20 minutes or until golden brown.
Remove from the oven, let cool for 5 minutes then remove carefully from the muffin tin.
Serve warm or cold, garnished with basil and pine nuts.
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