Mini Muenster Mushroom Quiches

Recipe Creator: Bothwell Cheese

Turn any gathering into a posh affair by serving mini tarts filled with savory mushrooms, creamy Muenster cheese and fresh herbs.


1 tbsp vegetable oil
1 tbsp butter
2 cups chopped cremini mushrooms
2 shallots, finely chopped
4 cloves garlic, minced
1 tsp each finely chopped rosemary and thyme
1/2 tsp each salt and pepper
2 cups baby spinach, chopped
24 pieces sliced prosciutto
1 cup Bothwell Muenster, shredded

1 cup shredded Bothwell Muenster Cheese
4 eggs, beaten
3/4 cup 18% light cream
1/2 cup milk
2 tbsp Dijon mustard
1/2 tsp each salt and pepper
1/4 cup finely chopped chives


  1. Filling: Preheat oven to 375F and position rack on bottom tier. Heat oil and butter in large skillet set over medium-high heat; cook mushrooms for 5 to 7 minutes or until softened.
  2.  Add shallots, garlic, rosemary, thyme, salt and pepper to skillet; cook for about 5 minutes or until mushrooms are lightly browned. Stir in spinach until wilted. Remove from heat. Let cool for 10 minutes.
  3. Arrange prosciutto pieces in 24 greased muffin cups by folding them into cone-like shapes. Bake for about 5 minutes or until slightly crisp. Sprinkle cheese over prosciutto; bake for 1 to 2 minutes or until cheese is melted.
  4. Custard: Whisk together shredded cheese, eggs, cream, milk, mustard, salt and pepper. Stir in chives. Fold in mushroom mixture; pour 1.5 oz into each prosciutto cup.
  5. Bake for 12 to 15 minutes or until custard is set and slightly puffed. Let cool on rack for 10 minutes. Serve warm or at room temperature.