• 1 9-inch pie crust
  • butter for greasing the muffin cups
  • 8oz package of sliced FunGuy white button mushrooms
  • 1 tablespoon butter
  • 1/3 heavy cream
  • 1/3 whole milk
  • 2 eggs, beaten
  • 1 teaspoon chopped fresh chives
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • 3 ounces smoked salmon
  • ¾ cup shredded Gruyère cheese

Roses are red,

Salmon is pink,

The FunGuy is romantic,

Don’t you think?

Romantic enough that according to some folklore, it was believed that mushrooms were such a  powerful an aphrodisiac that they were used in important rituals and ceremonies like weddings!

In honor of Valentine’s day here’s a recipe for love that has not one, not two, but three love inducing ingredients; salmon, eggs, and mushrooms. There’s even enough have a little extra for the day after.

DIRECTIONS:

  1. Preheat the oven to 400F.
  2. Grease 12 individual muffin cups lightly with butter. Roll out the pie crust and line the muffin cups with the crust and trim the edges with a knife. Gather the scraps and roll them out again with a little flour to keep the crust from sticking if needed and repeat. Place in the freezer to chill while you prep the quiche filling.
  3. Melt butter in a non-stick pan over medium-high heat. Add the FunGuy mushrooms to the pan and saute until lightly browned, about 2-3 minutes.
  4. In a large bowl, whisk together cream, milk, beaten eggs, chives, salt and pepper. Break salmon apart into small pieces using your fingers, or a knife depending on the thickness. Stir sautéed mushrooms, salmon, and Gruyère cheese into the egg and cream mixture. Set aside.
  5. Remove the prepared muffin cups from the freezer and fill each with the mushroom and salmon custard mixture, leaving about 1/6th -1/8th inch below the rim. Roll out any pastry scraps and cut out mini hearts to place in the middle of each quiche.
  6. Place the cups on a baking sheet and bake in the oven for 15-20 minutes or until the filling has risen above the cup and has a lightly browned top. Remove the mini quiches from the oven and allow to cool about 10 minutes.
  7. To remove each quiche from the muffin cups, run a thin knife around the edge between the cup and the quiche to release it from the edge, turn it upside down in your hand and gently tap the bottom if needed.

Have a Fun and Happy Valentine’s Day meal!

Sources:

http://www.foodreference.com/html/a-mushrooms-ff0408.html

http://www.vegparadise.com/highestperch34.html