Baking, Cooking, Recipes

Mini Pepper-Mushroom Quiche

December 7, 2012

First things first. Only 17 days til Christmas Eve!

And a little vacation status report: I safely arrived in Puerto Rico Wednesday just before midnight. I nearly missed my connecting flight from Miami because my luggage wouldn’t arrive, but after what seemed like a half marathon through the airport in Miami I arrived at the gate just in time. Yesterday we did some sightseeing and checked into the new hotel in the afternoon before enjoy some beach and pool R&R. Now we’re off to have breakfast and enjoy another day of sunshine. Whoever persuaded me to come on this trip is a genius, I’m loving it here!!! More updates to follow, in the meantime let’s think about Christmas brunch.


In our family breakfast on Christmas day is always a big deal. It’s not like we ate a huge meal the night before and couldn’t possibly be hungry because we always are. Our breakfast table is full with everything from muesli to bread rolls, meats and cheeses and something sweet. This year I will also be serving mini quiche.

Mini Mushroom-Pepper Quiche

Perfect not only for brunch but also cute to serve at dinner parties. I baked these in a muffin tin so they are portioned already which is always good when you’re having a bigger group over for dinner. Leftovers are great for lunch with a side salad.

As with every quiche, you’ll first have to prepare the dough which is basically a simple crust. Add butter, all-purpose flour, salt, egg, nutmeg and cream to a bowl and knead the dough to form a ball. 

Mini Quiche Step-by-step

Wrap the dough ball into a large piece of cling film and refrigerate for about 30-40 minutes.


In the meantime prepare the filling for the quiche. Gather 1 red pepper, eggs, scallions, fresh parsley, s + p, mushrooms, milk and olive oil.

Ingredients Filling

Cut the red peppers, scallions, mushrooms and parsley.


Then heat up olive oil in a medium-sized skillet.


Once hot sauté the pepper, mushrooms and scallions.


Season with salt and pepper. And let it sauté on low-medium heat until ready to be filled into the muffin tin.


Before rolling out the dough lightly line a muffin tin with butter and preheat the oven to 170°C.


Generously flour a clean surface and using a rolling pin roll out the dough as thinly as possibly.


Using a large cookie cutter cut out 9-10 pieces. Cut 3 small triangles into the sides of the dough. This will facilitate getting the dough into the muffin tin.


Then just simply transfer the dough to the muffin tin.


Using a fork make a few holes into the dough and prebake for approximately 5-7 minutes.

Mini Mushroom-Pepper Quiche

In the meantime prepare the egg filling. Into a bowl add 3 whole eggs,


…150ml of milk,


…and the roughly chopped parsley.




Then add about 1 tablespoon of the vegetables into the pre-baked dough and cover with egg.

Mini Mushroom-Pepper Quiche

And after about 20-25 minutes in the oven this will become…

Mini Mushroom-Pepper Quiche

THIS! So pretty and it smells really good too!

Mini Mushroom-Pepper Quiche

These will definitely get everyone out of bed at any breakfast and will be loved even at dinner parties.

Mini Mushroom-Pepper Quiche


Mini Pepper-Mushroom Quiche

makes 9-10 mini quiches


For the crust:

  • 80g cold butter, cut into cubes {+ about 10g more to grease the muffin tins}
  • 140g all-purpose flour
  • 1/2 tsp. salt
  • a dash of nutmeg
  • 6 tbsp. heavy cream

For the filling:

  • 2-3 tbsp. olive oil
  • 1 red pepper, chopped
  • 2 scallions, finely chopped
  • 300g mushrooms from a can, drained and chopped
  • a few leaves fresh parsley
  • salt + pepper
  • 3 eggs
  • 150ml milk


  1. Prepare the short crust first. In a large bowl add the butter cubes, flour, salt, nutmeg and heavy cream. Using your hands knead into ball. Wrap into a large piece of cling film and refrigerate for 30-40 minutes.
  2. In the meantime prepare the filling. Cut the peppers, scallions, mushroom and parsley.
  3. Then heat up olive oil in a medium-sized skillet and sauté the vegetables. Season with salt and pepper. Lower the heat and continue to sauté.
  4. Then preheat the oven to 170°C.
  5. Using a small piece of butter grease the muffin tin.
  6. Take out the dough from the fridge and using a rolling pin roll out as thin as possible. Using a large cookie cutter cut out 9-10 large circles. Cut 3 small triangles into each of the cut-out pieces.
  7. Transfer the cut-out pieces into the greased muffin tins and pre-bake for 5 minutes.
  8. In the meantime prepare the egg mixture. Whisk together 3 eggs, 150ml milk and the parsley.
  9. Take out the muffin tin from the oven and fill 1 tablespoon of vegetables into each mold. Cover with the egg mixture and bake for about 20 minutes.
  10. Serve for breakfast, brunch or lunch and dinner with a side salad.

You Might Also Like


  • Reply Kathryn December 7, 2012 at 1:09 pm

    Such a clever way to get the dough into the mini-muffin tins , it’s something I’ve never been able to do properly! Such a great tip, thank you 🙂

    Glad to hear you’ve arrived safely in Puerto Rico, can’t wait to see your picture!

  • Reply Meghan@cleaneatsfastfeets December 9, 2012 at 9:26 pm

    These look delicious and I love the step by step photo instructions. The triangle trick with the dough is genius too. I’ll be using that one for sure. Thanks!! Hope you’re having a great trip.

  • Leave a Reply