Oh, look. It’s another quiche for French Fridays with Dorie, which actually just fine with me as quiche was something I used to make all the time, but really, for the past 10 years or so I’ve made it hardly at all. It’s a lot of fun to rediscover it with the recipes in Around my French Table. For this one, I did something a little different — mini quiches!
1. I halved the recipe and had enough custard and mushrooms for three mini quiches. Unfortunately, I only had enough leftover whole wheat and olive oil crust for two. I improvised on the third quiche-lette with a circular piece of spinach tortilla.
2. I added garlic to the mushroom & shallot mixture.
3. Uh, I added a little bit more cheese than the recipe called for…and I used Parmesan instead of Gruyere.
4. I par-baked my wheat crusts for about 10 minutes at 400 degrees F before adding the filling.
Diced shiitake mushrooms, diced shallots in the background.
Wheat tart dough spread out in each mini pan.
Spinach tortilla to the rescue!
Mushrooms, shallots and just a little bit of Parmesan.
Filled with egg and cream, more parm and green onions on top.
We each had a mini quiche with some spinach salad.
Bonus photo! Carved Halloween pumpkins.