Mushroom, Spinach and Ham Tarts/Quiches

30m
Prep Time
50m
Cook Time
1h 20m
Ready In

Recipe: #15176

October 26, 2014



"From a national chain supermarket as part of their Feed You Family for Under $10 - recipe created by Aussie Chef Curtis Stone. Have not included 1 1/2 hour chilling times for the pastry."

Original is 4 servings
  • PASTRY CRUST
  • FILLING

Nutritional

  • Serving Size: 1 (213 g)
  • Calories 426.7
  • Total Fat - 28.9 g
  • Saturated Fat - 15.6 g
  • Cholesterol - 186.1 mg
  • Sodium - 768.1 mg
  • Total Carbohydrate - 24.1 g
  • Dietary Fiber - 1.7 g
  • Sugars - 2 g
  • Protein - 17.7 g
  • Calcium - 194.2 mg
  • Iron - 1.6 mg
  • Vitamin C - 7.6 mg
  • Thiamin - 0.4 mg

Step by Step Method

Step 1

To make pastry crusts - combine flour, butter and salt in a food processor and blend until the mixture resembles bread crumbs.

Step 2

Add 3 tablespoons of ice cold water and continue to blend until moist clumps begin to form.

Step 3

Transfer the dough to a work surface and cut the dough into 4 pieces and flatten each piece into a disc and wrap in plastic wrap and refrigerate for 1 hour.

Step 4

Lightly coat four 6 1/2 diameter tart pans with removable bottoms with butter.

Step 5

Unwrap the dough discs and roll out each disc on a lightly floured work surface to a 6 1/2 inch round.

Step 6

Transfer the dough to the prepared tart pans, fold the overhang in and press gently to adhere.

Step 7

Refrigerate for 30 minutes, or until the pastry shells are cold.

Step 8

Preheat the oven to 200°C.

Step 9

Line the pastry shells with foil and weight the foil down with pie weights or dried beans or raw rice (store once cooled in a container and use next time you blind bake).

Step 10

Place the tarts on a baking tray and bake for 15 minutes.

Step 11

Remove the weights and foil and return to the oven and bake for a further 8 minutes or until the crusts are pale golden in colour.

Step 12

Meanwhile to prepare the filling - heat the oil in a large heavy pan over medium-high heat and add mushrooms and onion and saute for 3 minutes or until the mushrooms soften.

Step 13

Add the spinach and saute for 1 minute or just until the spinach wilts.

Step 14

Remove the pan from the heat and cool and the divide the mix among the 4 warm crusts.

Step 15

Top each with an equal amount of ham and cheese.

Step 16

Mix the cream, eggs, salt and pepper in a medium bowl to blend.

Step 17

Divide the egg mix between the 4 tarts over the filling and bake for 18 minutes or until it is just set in the centre.

Step 18

Cool for 5 minutes and then remove from and pans and you could serve with a salad if so inclined.

Tips


No special items needed.

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