Mushroom Quiche Cap canapés




  • 300g Mushrooms
  • Non-stick Cooking Spray
  • ¼ cup finely diced Green Onion
  • Bacon, 3 strips, cooked
  • ¼ teaspoon Salt
  • Pinch of freshly ground Black or White Pepper
  • 3 large Eggs
  • 2 large Egg Whites
  • 2 tablespoons Half-and-Half (half whole milk, half cream)
  • 1 teaspoon Dijon Mustard
  • 60g grated Swiss Cheese


  1. Preheat oven to 160ºC. Spray mini muffin pans with non-stick spray. Slice 3 mushrooms for garnish. Heat a non-stick pan and heat over medium-high heat and spray with cooking spray.
  2. Add a single layer of mushrooms, and cook, without stirring (about five minutes) or until mushrooms become red-brown on one side. Turn and cook (about five minutes) or until other side is same colour. Set mushrooms aside.
  3. Chop remaining mushrooms and add with onions, salt and pepper and sauté, stirring occasionally (about 8 minutes), until onions are soft and all moisture has evaporated. Remove from the heat and let cool.
  4. In a large bowl, whisk eggs, half-and-half and mustard. Stir in mushroom mixture and cheese.
  5. Divide the egg and mushroom mixture among the muffin cups, filling each one about ¾ full. Top each cup with one slice of mushroom and lightly spray with non-stick spray.
  6. 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.


White Button Mushrooms
White Button