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Looking for a great weekend brunch or dinner recipe to serve up? These mushrooms and gruyere quiches are just the thing. From the flakey pie crust on the bottom to the gooey, savory filling packed with sautéed mushrooms and creamy gruyere, these quiches are a true crowd-pleaser.

Directions: 

To make the dough, place flour, butter, and salt into a food processor and pulse for a few seconds to combine. With the food processor running, slowly add the water, a tablespoon at a time, just until the dough comes together in a ball. Transfer the dough onto a lightly floured surface and divide into four equal parts. Roll each part into a circle and press into a non-stick mini tart pan. Repeat will all four balls of dough. Cut four small squares of parchment paper and place over each tart shell. Top the tarts with pie weights or baking beans and place in the fridge to set for at least 30 minutes. While the tart shells are cooling, make the filling. In a medium skillet, heat the olive oil over medium heat. Add in the garlic and mushrooms; season with a fat pinch of salt and pepper. Cook, stirring occasionally, until the mushrooms release most of the water and become nicely browned, around 8-10 minutes.