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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)

Directions

Preheat oven to 375°F (190°C).
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).
In a medium bowl combine eggs, milk, cream and spices. Whisk vigorously until combined. Set aside.
In a separate bowl combine chopped mushrooms and leek. Add parsley, garlic and mozzarella cheese. Mix until combined. Set aside.
Divide vegetable cheese mixture between thawed tart shells.
Top with egg mixture.
Divide goat cheese between filled tarts, placing a dollop of goat cheese on each filled tart.
Bake in preheated oven 25 minutes.
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

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