Mushroom, Spinach and Ham Tarts/Quiches
"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."
Ingredients
- PASTRY CRUST
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- FILLING
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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.