Happy almost momma’s day to all the wonderful momma’s out there! Sadly, I won’t be with my mom this year since we took off so much time for the wedding, but if I were home I would definitely treat her with these spring veggie mini quiches for brunch! For starters, how freaking cute are they?! Everything tastes better when it’s mini in my opinion. These guys are loaded with all kinds of spring veggies. Walking around Portland I have been so inspired lately -The farmer’s markets are bursting with beautiful fruits and veggies and everything is so vibrant right now. I wanted peas, scallions, spring mushrooms, radish’s and fresh herbs to be the highlight of these. What better vessel for all of this spring egg-y deliciousness than a flaky buttery crust! These are super easy to make, especially if you use store bought pie dough, and you can even make them ahead of time to make preparing brunch a breeze. And of course, don’t forget the mimosa’s! All the mom’s out there deserve a little R&R 🥂
Spring Veggie Mini Quiches
– 6 mini pie pans (or tartlet pans, but you might have some extra egg mixture leftover)
– 1 (14.1 ounce) package of refrigerated pie dough (we use Trader Joe’s!)
– 1 bunch of scallions chopped, reserving some of the green tops for garnish
– 2 cloves of garlic minced
– 8 oz of mushrooms (any variation you prefer!)
– 6 eggs
– 1/2 cup (120 ml) buttermilk or half and half
– Garnishes: Fresh parsley, chopped scallion tops, thinly sliced radishes, and snap peas (quickly blanched and sliced exposing the inner peas)
what to do
Preheat oven to 400 degrees
First rub a little butter on each pie or tart pan that you’re using. Then, rolling our your thawed pie crust, lay your pie pan or tart form down and cut around it leaving a little extra room. Flip over and press the dough evenly around the pan, and crimping along the sides as you go.
Place all of the quiche crusts on a large baking sheet and bake the crust in the preheated oven until they are golden brown, about 10 minutes or so and then remove them from the oven. The tops will continue baking after you pour the eggs in, so don’t let them get too dark!
Heat a skillet over medium- high heat until hot before adding in mushrooms. Let them cook down until seared and brown all over before seasoning with salt and pepper. Remove mushrooms from the pan onto a plate. In the same skillet sauté the scallions in a tablespoon of olive oil for a minute over medium heat before adding 2 cloves of minced garlic. Remove from heat.
Whisk all 6 eggs and milk in a large bowl, season with salt and pepper before gently mixing in the mushrooms, onions and garlic. Turn down oven to 350 degrees. Pour egg mixture into pre-baked quiche crusts and continue baking until egg mixture is set, about 10-15 minutes.
While the mini-quiches are baking, bring a pot of water to a boil. Quickly blanch the snap peas for 1-minute and then move them into a bowl of ice water. Gently halve the peas with a paring knife once they are cool to expose the inner peas. Drizzle them with a little olive oil.
Remove the quiches from the oven and garnish with fresh parsley, green scallion tops, thinly sliced radishes, and the halved snap peas.