Caramelized Onion and Mushroom Mini Quiche

Dive into a delicious combination of caramelized onions, umami-rich mushrooms, and the nutty notes of parmesan cheese in this delightfully hearty quiche. Keep the crust crisp and flaky by par baking (partially baking) it for 10 minutes before adding in the egg filling – no one likes a soggy bottom!

Makes 6 mini quiche

Ingredients:
2 cups all purpose flour
1/2 teaspoon salt
1/2 cup olive oil
1/2 cup ice water

Ingredients:
1/4 cup butter, separated
1 medium red onion, thinly sliced into half moons
8 oz fresh mushrooms, such as cremini, oyster, or shiitake, sliced
1 teaspoon fresh thyme
8 eggs
2 tablespoons 2% milk
Salt and Pepper
4 oz parmesan cheese, grated (roughly 2 cups)

Directions:

1. Preheat the oven to 400 F.

2. In a medium sized bowl, whisk the flour and salt until combined. Set aside.

3. In a small bowl, whisk together the olive oil and ice water until incorporated. Slowly add the wet ingredients to the dry ingredients and mix with a fork. Finish mixing the crust with your hands until the ingredients are fully incorporated.

4. Roll the dough into a ball and cut the dough into 6 equal sections. Press each section into 4-inch mini springform pans. Place pans on a cookie sheet and bake for 10 minutes.

5. Meanwhile, in a large saute pan over medium low heat, melt 1/4 cup butter. Add the red onions and cook for 20-30 minutes, stirring occasionally until onions have become very soft and have browned.

6. While the onions are cooking, in a separate saute pan over medium low heat, melt the remaining butter and add the mushrooms and thyme. Let mushrooms cook until they begin to sizzle and brown. Turn the mushrooms with tongs to finish cooking on the opposite side. Do not let individual mushrooms touch as overcrowding will cause the mushrooms to steam (this process may take two rounds to avoid crowding the mushrooms).

7. In a large mixing bowl whisk together the eggs, milk, salt and pepper. Slowly fold in the parmesan cheese, caramelized onions, and cooked mushrooms.

8. Evenly distribute the egg mixture into the single serving quiche pans and place them back on the cookie sheet. Once baked, let the quiche cool for 5 minutes and carefully remove the springform from each quiche. Serve immediately.