Summer crustless mini quiche

By Gosia

Preparation time: 15min | Cooking time: 30min | Servings: 6

I love quiche, especially during summer time. I like to experiment with different ingredients and shapes. It is a really great meal you can eat hot or cold, at home or take it with you for a picnic. I usually make a quiche with a pastry bottom, but this time it comes crustless, just with mushrooms, but in very summery shapes! I made ice cream, sunglasses and flip flops mini quiche, decorated with some veggies and cheese and served it with a green salad. What can be better for a summer meal than that? My daughter loved it and had a really great time eating all these! She tried all the shapes and was not sure which one was best:)

Did you know that, although known as a classic French dish, the quiche originated in Germany? The word quiche means “cake” which came from the German word Kuchen. Today however, quiche is considered as typically French.

Step1 Preheat your oven to 360F/180C. Chop mushrooms into small pieces. In a bowl, whisk eggs with sour cream and spices, then add mushrooms and grated cheese. Stir everything gently.

Step2 Spray your molds with some oil and pour your preparation inside. I have used this summer mini cake pan to create some fun summery mini quiche shapes, but round molds work fine as well. If you want, you may put some cheese at the bottom of the molds, I did one side with the cheese and the other one without, just to create unique mini quiche bites.

Step3 Bake your mini quiche for about 30-35min. When ready, decorate them:

– for mini quiche ice cream: use 1/2 of cherry tomato, 1/2 of green olive and 1/2 of black/purple olive and goat cheese

– for mini quiche sunglasses: use ends of radish, two small flowers made of orange cheese and ham (use mini flower cookie cuter for the flower and a straw to cut a dot from ham)

– for mini quiche flip flops: use stripes of yellow cheese and two hearts cut of ham (you may use a knife or a mini cookie cutter). Enjoy!

Summer crustless mini quiche