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Mini Mushroom Quiches with L’Affine Bouche

Mini Mushroom Quiches with L’Affine Bouche

4 to 6 portions


  • 45 ml (3 tbsp.) salted butter
  • 12 slices of bread
  • 1.25 L (5 cups) mushrooms, sliced
  • 10 ml (2 tsp.) garlic flower seasoning
  • Salt and freshly ground pepper
  • 155 g (5½ oz.) L’Affine Bouche cheese, grated
  • 6 to 8 eggs
  • Baby arugula, to taste


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  • Preheat the oven to 190oC (375oF).
  • Melt 15 ml (1 tbsp.) of the butter in the microwave. Grease a muffin tin with the butter.
  • Remove the crust from the slices of bread and flatten the bread using a rolling pin. Place a slice of bread in each mould of the muffin tin and press into the sides.
  • In a skillet, melt the remaining butter on medium-high heat and sauté the mushrooms for 5 minutes. Add the garlic flower and season generously. Divide the mushrooms and cheese among the muffin moulds.
  • In a bowl, beat the eggs and season. Pour over the mushrooms to fill the bread moulds.
  • Bake on the lower section of the oven for 15 minutes.
  • Garnish with the baby arugula and serve.


  • These mini-quiches will keep in the refrigerator for 4 to 5 days.

You can use these cheeses for this recipe