Whether you are fixing breakfast, lunch, dinner or serving them as Hors d’œuvre, mini quiche is easy and versatile.

Mushroom quiche recipes are not as well known as some other varieties of mini quiche, but is a delicious taste sensation.

First, choose your mushroom. White mushrooms are a good choice because they are readily available and fairly inexpensive. Varieties such as a the meaty Portobello mushroom or the more delicately flavored Shitake mushrooms can be used also.

Next, choose your cheese. Many cheeses complement the earthy taste of mushrooms. A good Swiss cheese such as Jarlsberg is traditional in quiche and works quite well. Hearty, aged, sharp cheddar is a favorite which complements mushrooms wonderfully. Mild, creamy Havarti is another tasty choice.

Then choose your complementary ingredient. This can be a meat, such as crispy, crumbled bacon, or chopped, smoked ham. It can be a vegetable such as chopped spinach, steamed broccoli, or tender asparagus.

Dice one cup of your chosen mushrooms or run them through a food processor, and lightly sauté in 1 tablespoon butter.

Grate one cup of cheese, either one kind or a combination of cheeses totaling one cup. If using bacon, fry three slices until crisp. Drain well, and crumble. If you choose ham, dice ½ cup of good quality smoked ham, trimming any visible fat.

If using spinach in your mini quiche recipe, chop, steam and drain ½ cup. For broccoli, lightly steam ½ cup florets and cut in small pieces. If choosing asparagus, use tips only, and steam gently.

In a medium bowl, beat 4 eggs until thick. Beat in ½ cup cream and 2 cups milk. Add 1 tablespoon finely grated mild onion. Add ¼ teaspoon salt, and freshly grated pepper to taste.

FLEXIPAN for MINI QUICHE TARTLETS

Divide the cheese in half. Reserve one half for topping the mini quiche. Start building your mushroom quiche by placing a small amount of the grated cheese in the mini tartlet shell, dividing evenly between the crusts.

Next add a small amount of prepared meat or vegetable. Next divide the diced mushrooms between the crusts. Carefully pour the egg mixture over the filling, again dividing equally. Finally, top with the reserved cheese. Place in a 350F oven, and bake for fifteen to twenty minutes, until puffed and golden brown.