Mushroom and Sage Mini Quiches

The thinking behind this recipe was that I wanted to make something which could be served as a substantial canape for a party. With the christmas season fast approaching it’s time to start planning these things! I find shop bought Quiche a bit stodgy and often quite bland so I decided to recreate the dish using filo pastry, so that it’s still quite healthy, and also I have changed the filling so that there is no cream, butter or cheese! But don’t worry there is still plenty of flavour from the lovely mushrooms and sage.

One tip for this recipe though – Do not used sweetened soya milk by accident!! I did when I wasn’t paying attention and it was only when my husband asked why the kitchen smelled like custard I realised!

Makes 12 mini Quiche

1 Large Onion
12 Sage Leaves/
4 Garlic Cloves
300-400g Mushrooms (If you want to keep this cheap use button or closed cup but you can also use chestnut/ wild mushrooms)
1/2 pack Filo Pastry (defrosted)
2 Eggs
400ml Soya Milk
Salt and Pepper
Spray Olive or Sunflower oil

Slice the onion, sage and crush the garlic then soften them in a pan with some spray oil for 2 minutes then add the mushrooms, some seasoning and a tiny splash of water. Stir it together untill soft.

I used a cupcake tin (see picture below) and sprayed oil into each hole so the sides and bottom are greased. For the pastry take 1 sheet of the filo and cut it into 8 squares (you may need to check this with the size of your tin as they may vary and you may need bigger squares), spray each square with oil and place two together so you have a 8 pointed star. Place this into a hole in the tin and press down gently so that it is in the hole and ready to be filled. Complete this so you have 12 pastry cases ready. There is no need to blind bake filo pastry because it is so thin.

In a jug add the eggs and beat them untill smooth then add the milk and some black pepper. Spoon the mushroom filling into the pastry cases and then pour over the milk and egg mixture.

Put into a preheated oven at 170c for 25-30 minutes untill browned and the filling has set. Place them on a wire rack to cool down slightly then serve warm. These can be kept in the fridge and reheated to crisp up the pastry again.

I have also made a squash and broccoli Quiche so that recipe will be coming soon! These Quiches are really easy, delicious and very inexpensive to make so they’re perfect for a christmas party on a budget! x

13 thoughts on “Mushroom and Sage Mini Quiches

  1. Pingback: Magic Mushrooms – The health benefits of mushrooms you may not know about! « veghotpot

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  3. Pingback: Squash and Brocolli Mini Quiche « veghotpot

    • I’ll have to check out your recipe! It was the first time Id tried anything like this and it was so much fun taking them out of the baking tray and seeing it had worked! 🙂

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