Mushroom Quiche Tarts

A couple Sunday’s ago my daughter, Marla, and I went to a restaurant in Eagle, Id.  We decided to try their mushroom quiche, sit in their outside dining area and enjoyed it and a glass of Chai bubble tea.  The sun was shining and it was a beautiful fall day.  The tea was great and the quiche was wonderful.  We decided to get the ingredients and make some the next weekend.  I checked out several recipes online and put together a recipe to try.  One recipe I saw used hash-browns for the shell which I thought interesting and I decided a bit of garlic and shallot would be a great taste to go in it but I didn’t want those flavors to over-ride the mushrooms.  Making them as individual tarts, so we could grab one and have it for breakfast or lunch at work, was another idea I liked.  I have made the regular size quiche with this recipe, but the size of the hash-brown shell is a little difficult to handle.

mushroom tart

Mushroom Quiche Tarts
(with hash-brown potato shell)

3 medium potatoes, grated
1 Tbs. finely chopped scallion
1 small clove garlic, finely chopped
salt and pepper to taste
butter for frying

5 eggs
1 cup half and half
3/4 cup milk
pinch of ground nutmeg
pepper to taste

1 cup broccoli, finely chopped (or frozen spinach, thawed and chopped)

2 Tbs. butter
3 cups mushrooms, sliced and chopped
2 tsp. scallion, finely chopped
1 small garlic clove, finely chopped

½ cup Swiss cheese, shredded

¼ cup cheese, finely grated cheese (I used a pre-grated mixture that was a four-cheese Mexican blend)

Preheat oven to 375.

Potato shell:
Grate potatoes; mix in scallion, garlic, and salt and pepper to taste.  Heat skillet to medium heat, melt a tsp. of butter and spread out ¼ of the potato mixture in a thin round layer (squeeze the grated potato before frying it to get out excess moisture).  Cook until nicely browned.  Spray an individual pie tin with cooking spray and turn the potato upside down in the tin so the cooked side is up.  Repeat until all 4 shells are done.


hash-brown shell


Put the chopped broccoli in a pan of boiling salted water.  Boil until tender but still bright green, about 5 minutes (or thaw and chop spinach).  Drain and rinse with cold water, drain thoroughly and set aside.
Grate the Swiss cheese.
Melt the butter in a skillet, put the mushrooms in and sprinkle them with salt and pepper, sauté until they start to brown and there is no liquid in the pan.  Add the scallion and garlic, cook, stirring frequently until the onion is translucent.  This only takes a minute or so.  Remove the pan from the heat.
Put the eggs in a bowl, whisk until smooth.  Add the half and half, milk, pepper, and nutmeg, mix until blended.

brocolli layer


cheese layer


ready for oven

finished tarts


Divide the broccoli (or spinach) into four equal parts, squeeze out the excess moisture and put in the potato shells.  Scatter it in loosely, don’t make a solid layer.  Divide the Swiss cheese into four equal parts and scatter it over the broccoli/spinach layer.  Divide the mushrooms into four equal parts and add that layer to the tarts.
Pour the egg mixture over the layers and put into the oven.  Bake 30 minutes or until a knife inserted into the center comes out almost clean, pull out and sprinkle with the grated cheese.  Place the tarts on the bottom of the oven and continue baking for 10 minutes.  Remove from the oven and let rest 10 to 15 minutes before serving.

Makes 4 tarts

Note:  There is salt in all of the ingredients so I don’t add any to the egg mixture.  Baking the last 10 minutes on the bottom of the oven browns the bottom.

Sunday, November 22nd, 2009 Mushroom Quiche

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