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Vegetarian Quiche Tarts

Prep time

15 mins

Cook time

50 mins

Total time

80 mins

Ingredients

1½ packages Kinnikinnick Tart Shells (360 g)

1 tbsp olive oil (15 g)

3 button mushrooms - chopped (70 g)

1 green onion - diced (7 g)

1 celery stick - diced (60 g)

2 small sweet peppers - chopped (72 g)

½ tsp black pepper (1 g)

¼ tsp salt (1 g)

3 large eggs (168 g)

½ cup milk 2% (120 g)

¼ cup cream 10% (50 g)

1 tsp garlic powder (3 g)

¼ tsp cayenne pepper (1 g)

1 tbsp fresh parsley - chopped (7 g)

1 cup shredded cheddar cheese (112 g)

Directions

Tart Shells

Preheat oven to 375°F (190°C).
Place Kinnikinnick Tart Shells on baking tray in a single layer (leave in tart foil). Let thaw 15 minutes.
Pierce bottom and sides with a fork to prevent air pocket from forming.
Bake tart shells in preheated oven for 10 minutes. Remove tart shells from oven. Set aside to cool slightly.

Filling

In a medium skillet heat olive oil. Sauté mushrooms, green onion, celery, pepper, salt and black pepper until tender (approx. 3 - 5 minutes).
Remove from heat and set aside.
In a medium bowl combine eggs, milk, cream, cayenne and garlic. Whisk vigorously until combined. Add parsley and cheese. Mix until combined. Set aside.

Assembly

Divide sautéed vegetables between 18 tart shells.
Fill with egg filling. Tap filled tarts slightly for egg mixture to settle between vegetables.
Return filled tarts to preheated oven and bake for 22 minutes.
Remove from oven and let Vegetarian Quiche Tarts cool slightly before serving.

Yields 18 individual tarts

Make the Pie Crust version

Stock up your pantry

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