Mushroom and feta mini quiches
6 mini quiches
1 roll chilled readymade pie crust
6 button mushrooms Agaricus
3-4 oz feta cheese
Fresh or dried thyme
2 small eggs
3/4 cup cream
Salt and pepper to taste
Even though mushroom season is in full swing, not everyone comes home with an overflowing basket. We used wild button mushrooms purchased in a grocery store for this recipe, but ordinary button mushrooms work beautifully. Mushrooms are tasty whether you pick them in the forest or from the store shelf. If you are picking your own, choose smallish ones that will fit in the muffin cups, but not so small that you cannot put in the delicious filling.
Whisk the custard ingredients together. Finely chop/crumble the feta cheese. Pull the stems off the mushrooms and hollow out the caps with a teaspoon. Fill the caps halfway with feta cheese, leaving room for the custard.
Place the Muffin Ring in the Omnia Pan. Cut the piecrust into six squares of equal size and place one in each muffin cup. Place the feta-stuffed mushroom caps in the muffin cups lined with piecrust. Sprinkle with dried or fresh thyme. Trim the edges of the piecrust away from the silicone Muffin Ring. Fill each muffin cup with the custard mix.
Set the Omnia oven to low heat and bake the quiches for about 50 minutes.
Enjoy warm or cold as an appetizer or snack.