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Feta & Mushroom Brunch Squares Recipe

A Mediterranean-inspired brunch square that is easy to make and perfect for entertaining.
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Prep Time 15 minutes
Cook Time 28 minutes
Servings: 9
Calories: 240
Ingredients Method Notes

Ingredients
  

  • - 1 sheet puff pastry thawed
  • - 4 large eggs
  • - 1 cup mushrooms sliced (cremini or button)
  • - 1/2 cup feta cheese crumbled
  • - 1/2 cup milk
  • - 1 tbsp extra virgin olive oil
  • - 1 small onion finely chopped
  • - 1/2 tsp garlic powder
  • - 1/4 tsp salt
  • - 1/4 tsp black pepper
  • - 1/4 cup fresh parsley chopped (for garnish)

Method
 

Prepare the Oven and Pan:
  1. Preheat your oven to 375°F (190°C). Lightly grease an 8x8-inch baking dish with non-stick cooking spray or a small dab of olive oil.
Sauté the Vegetables:
  1. Heat the olive oil in a skillet over medium heat. Add the onion and mushrooms. Sauté for 5 to 7 minutes, stirring until mushrooms turn golden brown and moisture has evaporated. Remove from heat.
Whisk the Custard Base:
  1. In a medium bowl, vigorously whisk together eggs, milk, salt, pepper, and garlic powder until smooth.
Assemble the Squares:
  1. Press the puff pastry sheet into the bottom of the prepared dish. Spread the mushroom mixture over the pastry. Pour the egg mixture over the mushrooms. Sprinkle with crumbled feta. Place a few reserved mushroom slices on top for presentation.
Bake:
  1. Transfer to the oven and bake for 25 to 28 minutes until edges are golden and the center is set.
Cool and Serve:
  1. Cool in the pan for 5–10 minutes. Garnish with fresh parsley, slice into 9 squares, and serve warm.

Notes

For the best results, use block feta packed in brine rather than pre-crumbled.