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Mini Mushroom Quiche Caps

Mini Mushroom Quiche Caps

  • Author: Recipe courtesy of the Mushroom Council
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: Serves 18 1x
  • Category: Breakfast, Snack, Lunch, Appetizer


A simple bite-sized snack that doesn’t skimp on flavor or protein! These Mini Mushroom Quiche Caps are an easy grab-and-go option when you’re headed into a crazy day. Make these delicious morsels ahead of time and pop in the microwave for 30 seconds before hitting the road.


  • 8 ounces white button mushrooms
  • Non-stick cooking spray
  • 1/4 cup finely diced green onion
  • Bacon, 3 strips, cooked
  • 1/4 teaspoon salt
  • Pinch of freshly ground black or white pepper
  • 3 large eggs
  • 2 large egg whites
  • 2 tablespoons half-and-half
  • 1 teaspoon Dijon mustard
  • 2 ounces shredded Swiss cheese


  1. Preheat oven to 325º. Spray mini muffin pans with non-stick spray. Slice 3 mushrooms for garnish. Heat a 10” non-stick skillet and heat over medium-high heat and spray with cooking spray. Add a single layer of mushrooms, and cook, without stirring, for about five minutes or until mushrooms become red-brown on one side. Turn and cook about five minutes or until other side is same color. Set mushrooms aside.
  2. Chop remaining mushrooms and add with onions, salt and pepper and sauté, stirring occasionally, 8 minutes, until onions are soft and all moisture has evaporated. Remove from the heat and let cool.
  3. In a large bowl, whisk eggs, half-and-half and mustard. Stir in mushroom mixture and cheese.
  4. Divide egg/mushroom mixture among muffin cups, filling each about 3/4 full. Top each cup with one slice of mushroom and lightly spray with non-stick spray. Bake about 20-25 minutes until puffed and set. Let cool in the pan 5 minutes. Using a teaspoon, gently run the spoon around the edge of each cup and scoop each quiche to remove. Place a sautéed mushroom slice on top of each quiche and serve.

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