On the weekend I hosted a birthday brunch for my Dads 65th.

It was a lovely morning but whoa it was quite a bit of work!

We had a yummy spread of breakfast foods; scones with jam and cream, fresh fruit with yoghurt and muesli, asparagus and gruyere tarts (a joy the baker recipe) and a foot ball shaped ice-cream cake (not really a breakfast food and kind of odd for a 65 yr old man I know, but it makes more sense if you know Bob). The food that got the most compliments were these blue cheese and mushroom mini quiche. How good is it when you make something to take over to a brunch/lunch/dinner ect and people love it…best feeling! The time spent in the kitchen making them instead of doing the many other things on your to-do list seems validated, great feeling. So I thought I would share them with you so you can make them too.


Amazing football shaped hokey pokey icecream cake that made dads day- thanks Sharon!


Blowing out the candles


Blue cheese and mushroom mini quiche

(roughly adapted and vegetarian-ized from Italian food forever)


Puff pastry (store bought)

Olive oil

1 Large Onion, Peeled And Chopped

1 cups of chopped mushrooms

60g Gorgonzola Cheese

100g Grated Parmesan Cheese

1 Cup Heavy Cream

1/2 Cup Whole Milk

4 Large Egg Yolks

5 Tablespoons Finely Chopped Parsley

2 Tablespoons Finely Chopped Rosemary

Cracked Black Pepper


Preheat oven to 180’c.

Defrost pastry

Then cut out circles to line 10 mini quiche pans.

Prick the base of the tart bottoms and refrigerate for 15 minutes. Bake for 5 minutes, then cool on a large baking sheet.


Melt the butter in a heavy frying pan and then add the chopped onions.

Cook over low heat, stirring often until onions are very soft and lightly browned, about 15 minutes. After 10 minutes add chopped mushrooms coat in lots of oil and let them brown with the onions.



Divide the onions and mushroom mixture into the bottom of the quiche pans.

Crumble the Gorgonzola cheese and divide this into the 8 pans,

Sprinkle the parsley evenly over the onions and cheese.



In a bowl, beat together the cream and egg yolks until light.

Add the chopped rosemary and cracked pepper + half of the parmesan.

Pour the egg and cream mixture evenly into each mini quiche leaving just a little room to expand.

Sprinkle remaining grated Parmesan cheese on top.


Bake in the preheat oven for about 40 minutes or until lightly browned and set (Please not that my oven runs notoriously cold and always takes about 15 minutes longer than recipes suggest please check at 20 and 30 mins to make sure yours aren’t done early).


Cool to room temperature before serving.

Enjoy 🙂