These mini quiche tarts are filled with delicious and vibrant vegetables. The shell is tender and flaky makes this a perfect breakfast, brunch or snack. Simply pop it in the oven or microwave!
These delicious mini quiche tarts are lined with a flaky tender shell, filled with colourful vegetables, and the boldness of cheddar cheese and feta makes this a healthy addition to a brunch or simply a snack. The added herbs of oregano and thyme gives these quiche tarts a Mediterranean flavour. Quiche is one of those recipes you can make it your own and add your favourite ingredients. This recipe has a couple of optional ingredients, which gives you a choice as to what you prefer to include.
WHY MAKE THESE MINI QUICHE TARTS...
- Nutritious and easy to eat, no slicing or cutting
- An easy grab and go breakfast
- Makes a great snack
- Everyone in your family will love the conveniency
- The are so delicious
- Personalize your own tart with your favourite ingredients
INGREDIENTS
- try my homemade perfect pastry dough recipe
- organic spinach
- shallots: prefer the mild onion taste
- red pepper or coloured pepper of your choice
- sharp cheddar cheese
- feta
- eggs: recommend large eggs
- half and half cream or heavy cream is optional
- dry oregano and thyme
- salt and pepper
There are always options when it comes to making a vegetable quiche, especially if there are certain vegetables, herbs or cheese your family likes and would rather eat. Other choices are, broccoli, kale, asparagus, zucchini, mushrooms, grated carrots, potatoes, basil, dill, parsley, Gruyere and add any meat of your choice.
HOW TO MAKE THESE MINI QUICHES
Roll out dough, and place the bottom of a 4 inch tart shell on top of the dough, and cut about 1″ beyond and then place and press dough into tart shell. Preheat oven and add dried beans or small weights to the shells and bake for about 10 minutes, enough so the crust becomes pale and slightly baked. This prevents the crust from being under cooked and wet.
The pastry crust for this recipe, I have made for years, and in my opinion, it’s a no fail pastry dough. It’s flaky and tender. I decided to add diced red peppers for colour and texture. The shallot are a good option, as they not overpowering as the yellow or red onion, which sometimes can give a strong onion flavour.
Mini Veggie Quiche Tarts
Equipment
- 4-4 inch tart shells
- Baking sheet
Ingredients
- homemade pastry dough
- 1/2 cup organic spinach, roughly chopped
- 2 tbsp shallots, finely chopped
- 4 tbsp red pepper, diced
- 4 mushrooms, diced (optional)
- 3 oz. sharp cheddar cheese, grated
- 3 oz feta, crumbled
- 3 eggs
- 1/2 cup half and half cream (heavy cream is optional)
- 1/4 tsp oregano
- 1/4 tsp thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat oven to 375°.
- Roll out pastry and using the bottom of a 4 inch tart shell as a guide, cut the pastry dough approximately 1 inch away from the bottom tart shell, as this gives you the extra you need for the sides of the tart. Place the dough in the shell and lightly press the sides.
- Fill the tarts with dried beans or mini weights and bake for 10 minutes, until the crust becomes pale and slightly baked. Remove from oven, and remove the beans, and set on wire rack to cool.
- In a skillet, sauté mushrooms, if using, for 2 minutes and add spinach, once softened, set aside.
- Beat eggs slightly, stir in cheddar cheese, feta cheese, cream,oregano, thyme, salt and pepper.
- Place tart shells on a baking sheet, and using a 1/4 cup, fill each with egg mixture.
- Bake for 20-25 minutes, or until knife inserted in the center comes out clean. Let cool for 5 minutes and serve.
