No Crust Mini Quiche with Mushrooms, Garlic, Parsley & Comté
Elegant and flavorful, these no-crust mini quiches reimagine tradition in a light and practical version. Perfect for appetizers or a quick meal, they combine the sweetness of pan-fried mushrooms with garlic, the freshness of parsley, and the creamy melt of Comté cheese. Simple, quick, and always a hit, this recipe will become your go-to for stress-free entertaining. Discover our crustless version, wonderfully fluffy, for gourmet bites that will delight every palate.
Double Compartment 9L Air Fryer – 8-in-1
€69.99
Pros:
- Two independent baskets for simultaneous cooking
- Smart Finish technology for synchronized cooking end time
- Intuitive touchscreen with automatic programs
Con:
- Takes up more countertop space
- 1
Preheat the oven to 180°C (350°F). Lightly grease a muffin tin or use silicone cases.
- 2
In a pan, heat the oil or butter over medium heat. Sauté the chopped garlic for 1 minute, without browning. Add the sliced mushrooms, season with salt and pepper. Sauté until the water evaporates and they are lightly colored (7-8 min). Remove from heat, stir in the chopped parsley, and let cool slightly.
- 3
In a bowl, whisk the eggs with the cream. Season moderately with salt and pepper. Add the grated Comté cheese and mix well.
- 4
Divide the sautéed mushrooms among the muffin cups. Pour the egg and cheese mixture almost to the top.
- 5
Bake for 20 to 25 minutes, until the quiches are golden, puffed, and slightly jiggly in the center. Check with the tip of a knife.
- 6
Let cool for a few minutes before carefully unmolding. Serve warm.
- For a perfect presentation, use individual silicone molds that release easily.
- Variations: Add a pinch of curry or paprika to the mixture. Replace mushrooms with cooked spinach or grilled peppers. Try with Gruyère or cheddar instead of Comté.
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