Mini mushroom quiche (sformatini di funghi)

Sformatino is Italy’s simple and stress-free answer to the soufflé, and Mario Matassa’s mushroom version is a delicious crowd-pleaser

mushroom quiche
Preparation time 10 minutes
Cooking time 35 minutes


• 250g mixed wild mushrooms, wiped with a damp cloth, sliced

• 4 free-range eggs

• 250g fresh ricotta

• 50g Parmesan, grated

• 1 tbsp finely chopped flat-leaf parsley

• salt and freshly ground black pepper

• 1 tbsp olive oil


1 Preheat the oven to 180°C/Gas Mark 4. Heat a frying pan with oil, add the mushrooms and fry gently for around 10 minutes, until softened and cooked. Set aside to cool. 

2 Crack the eggs into a large bowl and whisk. Add the ricotta and Parmesan, then mix well. Finally add the mushrooms, parsley and seasoning.

3 Spoon the mixture into well-greased muffin moulds and bake in the oven for 20-25 minutes. These mini quiches can be eaten warm or at room temperature.

Find more Italian-inspired recipes here