Quiche Tarts - Fox 28: South Bend, Elkhart IN News, Weather, Sports

Quiche Tarts



  • 4 T. olive oil
  • 4 shallots, chopped fine or 1/2 cup of onion, chopped fine
  • 1 c. fresh asparagus, woody ends removed, and chopped
  • 1/2 lb. ham, chopped fine
  • 1/2 cup fresh spinach
  • 1 c. milk
  • 1 c. heavy cream
  • 6 eggs - beaten
  • 1 c. fresh basil, cut into strips
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 3 c. swiss cheese, shredded
  • 1 c. muenster or provolone, shredded
  • 1/2 cup cheddar jack cheese, shredded


In a skillet on medium high heat, add the olive oil. Add the shallots or onion, asparagus,
ham, mushroom, and spinach. Let this brown for 5 -10 minutes or until the vegetables
are al dente. Set the vegetable and meat mixture aside. In a large bowl, add the milk,
heavy cream, and eggs. Whisk well until the eggs get a little foamy. Add the fresh basil,
salt, and pepper. Add the swiss cheese and the muenster cheese to the egg mixture
and stir well. I like to put this mixture in a large pitcher for pouring ease. Pour quiche
mixture into the muffin tart molds (leaving a little room free at the top to prevent spill
over) and sprinkle with a little cheddar jack cheese before placing in the oven. Bake in
a 350 degree oven for 30 minutes or until tart is no longer jiggly and firm to the touch.

Cheddar garlic tart crust


  • 1 1/4 c. flour, sifted
  • 1/4 tsp. salt
  • 1/2 tsp. fresh garlic
  • 1/2 c. (1 stick) cold butter, cut into slices
  • 1/4 c. cheddar jack cheese
  • 1/4 c. water


Place sifted flour, salt, and garlic in a large bowl and stir. Using a pastry blender or fork,
cut the butter into the flour and garlic mixture. Slowly add 1 T. of water at a time to the
flour & cheese mixture until you form a dough ball. Grease a jumbo muffin tin and press
a golf ball size ball of dough into each muffin tin. I take a little parchment paper cut into
4"X4" squares and place over the top of the tart in the muffin pan. I then add about 1/4
cup dried beans on the parchment paper to keep the tart dough weighed down while it
bakes at 350 for 5 minutes. After that, remove the beans carefully. Now, you are ready
to fill with the quiche mixture.


Plating this dish

Carefully remove the tart from the muffin tin and place it on a paper doily on a red plate
or on a balsamic reduction glaze. Then place a muffin beside that and a slice of orange
twisted for a garnish. To bring this to the table. Present the plated dish on a beautiful
plate charger, tablecloth, place mat with the parfaits to the side and the mimosa and
coffee to the other side. Wipe your plates clean before serving your dishes. Remember
presentation is the way to remember a fantastic dish.

Happy Motherʼs Day!

Recipes are compliments of Tami Osborn - Culinary Treasures Inc. 2008

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