Mini Kale and Mushroom Quiches
Mini Kale and Mushroom Quiches These little quiches are perfect for brunch or even a snack! These little quiches are perfect for brunch or even a snack!
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Cooking tools:
- Muffin tin
- Rolling pin
- Cookie cutter
- Oven
- Stove
- Skillet
- Refrigerator
- Plastic wrap
- Whisk
- Mixing bowl
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Spoon
- Fork
Ingredients
- As needed, for rolling out the dough → all-purpose flour
- 1 package (2 crusts) refrigerated pie dough
- 1 tablespoon extra-virgin olive oil
- 8 ounces cremini mushrooms, sliced
- ¼ teaspoon kosher salt, divided
- ¼ teaspoon black pepper, divided
- 2 cups curly kale, trimmed, stems removed, and roughly chopped
- 2 cloves garlic, minced
- 6 large Rosemary Farm eggs
- ½ cup whole milk
- ¼ cup crumbled goat cheese
- 2 tablespoons chopped fresh chives (optional)
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