These tasty little quiche tarts are so easy to make, and are perfect as appetizers, for brunch, or for breakfast anytime! Cook up a batch for Mom for Mother’s Day.
Ingredients
4 large eggs
1 (8oz) pkg. Baby Bella or button mushrooms, sliced
1/4 onion, diced
2 cloves of garlic, minced
4 ounces of grated Swiss or Gruyère cheese
2/3 cup half and half or heavy cream
salt and pepper, to taste
Easy crust ingredients:
1 cup all-purpose flour
1/2 teaspoon salt
1/4 cup oil
1/4 cup ice cold water
Instructions
- Preheat oven to 350°F
- In a large bowl mix the flour and salt with fork.
- In a separate bowl, beat the oil and water with a whisk or fork to thicken. Pour into flour mixture and stir gently until just incorporated.
- Divide dough into 4 equal parts. On a solid surface, press each quarter of dough very thinly flattened. Press each flattened dough round into 4 mini tart pans and season each with a little freshly ground black pepper.
- Saute mushrooms and onion, adding the garlic towards the very end to prevent burning. Season with salt and pepper. Beat the eggs well and add the cream. Add cheese to the dough crust and pour in egg mixture. Bake at 350F for 30-35 minutes.
NOTE: Any leftover quiche can be frozen for a few months or stored in the fridge for up to 4 days. Re-heat in microwave or oven.
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