Mini Mushroom Quiche

Excuse the absence, Spicerettes and Spiceroids.  (Is it ok if I call you that?)

I'm back and in action - whisk in hand and hot pad ready.  A good friend and a good yoga class has inspired tonight's cooking frenzy.  And for your pleasure (or rather mine, because I'm the one eating it), a mini-dish for a mini-kitchen.  Tonight, the wonderful, the delicious, the bite-sized mushroom-cheese mini quiches.

Great for breakfast, great for lunch and great for dinner.  Feel free to mix up the recipe by using your favorite filling - ham, bell peppers, bacon, chives, leeks, you name it.

Ingredients:

The Post-Yoga Cooking Sessions

Quiche Pie Crust
1 1/4 cups flour (I used whole grain, but all purpose is good too)
1/4 t salt
1/2 cup shortening
1/4 cold water

Quiche Filling
3/4 cup half n half
2 eggs
1/8 t salt
Shredded Gruyere and Swiss cheese (Trader Joe's has a great pre-shredded pack)
Parmesan cheese
Sliced Crimini Mushrooms

Supplies:
6-Muffin muffin tin
Mixing bowl (2 if you got them)
Cutting board
Knife
Fork

Whisk

Coffee cup

Toaster Oven
Hot Plate + pan

Directions:
Preheat toaster oven to 350 degrees and lightly grease muffin tin (I use spray olive oil - seems like a reasonable choice).

Blend flour and salt in mixing bowl.  Cut in shortening with pastry blender (or rather a knife and fork).  Add water and continue to mix with fork.  Use hands to blend into ball.

Place dough on lightly floured cutting board.  If you have a rolling pin, now would be a good time to use it.  However, I don't, so my two freshly washed hands did a sufficient, albeit probably lumpier, job.  Try and get it thin and even across the cutting board.

Use a large cup or small bowl to cut circles into the dough.  I used my favorite wide-mouthed coffee mug.  Remove circles and line muffin tin cups with dough.  When done, mix eggs, half-n-half and salt in a bowl.  Whisk well.

Heat up the hot plate and place a lightly greased pan on the burner.  When heated, lightly saute mushrooms.  Spoon mushrooms into muffin tins.  Top with shredded cheeses.  Then pour egg mixture into muffin tins to fill.

Place quiches in toaster oven and bake.  This will vary from oven to oven, but mine took about 15 - 18 minutes to thoroughly cook the egg and lightly brown the crust.

Remove from oven.  Let cool.  Consume.  Enjoy.  Clean up.

Served Best With:  Side Salad, Bacon, Orange Juice, Coffee

Candida Modification:  Forget about it.  Just make yourself some scrambled eggs.