Description
These Feta & Mushroom Brunch Squares are a savory Mediterranean-inspired dish featuring a flaky puff pastry base topped with sautéed mushrooms, onions, herbs, and a creamy cheese and egg mixture. Perfect for a brunch or breakfast treat, they’re easy to prepare and bake to golden perfection.
Ingredients
Scale
Pastry Base
- 1 sheet puff pastry (thawed)
Vegetable Filling
- 1 tablespoon olive oil
- 1 small onion (finely chopped)
- 2 cups mushrooms (sliced)
- 2 cloves garlic (minced)
- 1 teaspoon dried thyme or oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Cheese and Egg Mixture
- 4 oz feta cheese (crumbled)
- 1/2 cup shredded mozzarella or Swiss cheese
- 2 large eggs
- 1/3 cup heavy cream or half-and-half
Garnish
- 1 tablespoon chopped parsley (optional)
Instructions
- Preheat and Prepare Pastry: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Roll out the thawed puff pastry slightly and place it on the prepared sheet. Using a knife, score a 1/2-inch border around the edges of the pastry without cutting all the way through to create a raised border during baking.
- Sauté Vegetables: In a skillet, heat the olive oil over medium heat. Add the finely chopped onion and cook for about 2 minutes until softened. Add the sliced mushrooms, minced garlic, dried thyme or oregano, salt, and black pepper. Sauté the mixture for 6–8 minutes until the mushrooms turn golden and release their moisture, which should evaporate. Remove from heat and allow to cool slightly.
- Prepare Egg Mixture and Assemble: In a bowl, whisk together the two large eggs and 1/3 cup heavy cream or half-and-half until smooth. Spread the cooled mushroom and onion mixture evenly inside the scored border of the puff pastry. Sprinkle crumbled feta cheese and shredded mozzarella or Swiss cheese over the mushroom filling. Carefully pour the egg and cream mixture over the top, making sure it fills the spaces without overflowing past the pastry border.
- Bake: Place the assembled pastry on the baking sheet into the preheated oven. Bake for 20–25 minutes or until the puff pastry is golden and puffed around the edges and the egg mixture is set and slightly browned. The filling should be firm to the touch.
- Garnish and Serve: Remove from the oven and let cool slightly. Garnish with chopped parsley if desired. Slice into 9 squares and serve warm for a delightful brunch or breakfast option.
Notes
- You can prepare the mushroom mixture a day ahead and refrigerate it to save time before baking.
- For added flavor and variety, incorporate sun-dried tomatoes or fresh spinach into the mushroom filling.
- Ensure not to cut through the puff pastry border to keep the filling contained while baking.
