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Mushroom and Leek Quiche Tarts 



Prep time

10 mins
Cook time

25 mins
Total time

50 mins

Ingredients 

1½ packages Kinnikinnick Tart Shells (360 g)

4 large eggs (224 g)

½ cup milk 2% (120 g)

¼ cup cream 10% (50 g)

½ tsp black pepper (1g)

¼ tsp salt (1g)

1 tsp chili flakes (2 g)

¼ cup fresh parsley - chopped (7 g)

2 garlic cloves - minced (7 g)

½ leek  - chopped into thin medallions/ separate layers (44 g)

8 button mushrooms - chopped (186 g)

½ cup shredded mozzarella cheese (50 g)

3 tbsp goat cheese  (36 g)

gluten-free mushroom and leek quiche tartsDirections

  1. Preheat oven to 375°F (190°C).
  2. To thaw Kinnikinnick Tart Shells - remove 18 tart shells from freezer and place in a single layer on baking tray. Let thaw in foil containers for 15 minutes. Prick thawed tart shells with a fork to avoid air pockets (base and sides).
  3. In a medium bowl combine eggs, milk, cream and spices. Whisk vigorously until combined. Set aside. 

    gluten-free mushroom and leek quiche tarts


  4. In a separate bowl combine chopped mushrooms and leek. Add parsley, garlic and mozzarella cheese. Mix until combined. Set aside.
  5. Divide vegetable cheese mixture between thawed tart shells. 
  6. Top with egg mixture. 

    gluten-free mushroom and leek tarts


  7. Divide goat cheese between filled tarts, placing a dollop of goat cheese on each filled tart. 
  8. Bake in preheated oven 25 minutes.
  9. Remove from oven and let Mushroom and Leek Quiche Tarts cool for 15 minutes before serving (this will allow egg to set).

Yields 18 portions 


Make the Pie Crust version

gluten-free mushroom and leek quiche and tarts


Tips & Variations

  • Pat mushrooms dry after washing. Excess water will cause quiche to not set. 
  • Change your variety of mushroom for a completely different taste. 
  • Remove outer layers from leek. Clean leek well. Cut into medallions and separate layers. 

 

Stock up your pantry

Tart Shells

Tart Shells

Weight: 240g
Qty/Pkg: 12
7.6 cm, 3"

Gamechanger. Melt in the mouth flaky tart shells await your sweet or savoury fillings. Tarts, quiches, mini-pies & whatever you can dream up. So versatile. Keep some in the freezer for surprise guests.