Mini Mushroom and Arugula Quiches

Confession: I love bite-sized food. Food sized for one person. Dinners eaten with many small courses so you can have just a bite of a whole bunch of different things. Happy Hours where you can have just a bite of a whole bunch of different things…plus beer. You know.

I’m a sucker for teensy-tiny “tasting dishes”, despite overhearing a woman tell her friend she “didn’t understand what kind of pretentious freak would buy that” while I stood in front of her in line at Pier One clutching a box of tasting spoons. But you know what, judge-y Pier One lady who “accidentally forgot” to use her inside voice while she made that comment? They’re TOTALLY AWESOME.

Maybe my predisposition for tiny serving dishes comes from spending my adult life cooking for just myself or me and Kyle – it doesn’t make sense to make a giant quiche in a massive tart pan if I’ll be the only one snacking on it, you know?

Enter tiny tartlet pans. Just another mini purchase that has completely paid off. PLUS, I have on more than one occasion used the tartlet pan as a stand-in cookie cutter. Two birds, meet one stone. BAM.

Anyway, I realized while I was whipping these up that I had never actually EATEN quiche before. Which was weird, because I had it in my head that I liked quiche. As if I’d had extensive experience with it or something. I attribute this confusion to my post-college brain calling it quits on anything that resembles thinking. At least for a little bit. But then I made these, and I ate them, and I liked them. So there was no need for panic after all.

Also, confession #2: totally watching Julie and Julia while I write this right now. I was feeling real inspired until it got to that scene where the cookbook lady cancels on her for dinner after she’s worked so hard on her Boeuf Bourguignon, and then she and her husband get in a big ol’ fight. SADNESS. So I’m going to ignore the sad parts and just go bake some bread while I wait for it to get good again. (Confession #3: I hate watching the sad parts of movies. If it’s a happy part followed by a sad ending a la Moulin Rouge, I turn it off as soon as the happy part happens and pretend they live happily ever after. No I am NOT in denial. Life is just better this way).

Mini Mushroom and Arugula Quiches
YIELD: Makes 3
  • 2 eggs
  • 1 green onion, chopped
  • 2 large mushrooms, sliced
  • 1 tsp. minced garlic
  • ¼ cup shredded white cheddar cheese (parmesan would work here, too)
  • 2 Tbsp. chopped arugula
  • ¼ cup milk
  • salt and pepper to taste
  • ½ lb. of your favorite pastry/pie dough (about the amount you’d need to make one regular sized pie shell)
  1. Press your dough into three 4-inch mini tart pans. Bake according to recipe or package directions. When fully cooked, remove from oven and prepare filling.
  2. Whisk together eggs, onion, garlic, arugula, salt, pepper, and milk. Stir in mushrooms and cheese.
  3. Fill quiche shells with egg mixture.
  4. Bake at 325 for 20-25 minutes.
  5. Serve alone or pair with an arugula, spinach and mushroom salad with a light vinaigrette. That combo made for a pretty great lunch. Just sayin’.




  1. says

    Brilliant timing – my grocery order, to be delivered in the morning, includes both mushrooms and arugula. I’ve added your great recipe to my bookmarks.

    Super thanks for sharing, Michelle down-under in Wellington, New Zealand.

Leave a Comment