Today’s post is another favorite use for the 6-inch tart crust. This time we’re going savory with an easy quiche recipe to which you can add any fillings you like. The one I made this morning was ham and parmesan, because that’s what I had handy, but you could do any combination of meat/ cheese/ veg that sounds good to you. My personal favorite is baby spinach and artichoke hearts, followed closely by bacon and caramelized onion– too bad I didn’t have any of those in my fridge today…
To begin, make the 6-inch tart crust. While the crust bakes, combine the eggs, milk, salt, pepper, and flour in a medium bowl. Whisk well to combine so that there are no flour-lumps left. If you just want an egg-quiche, the filling is complete! But we want to add some interest, so let’s lay down some add-ins rules: add up to 7 tablespoons of extra stuff (meat and veg generally should be pre-cooked.) For example, the quiche I made today used 5 tablespoons of chopped, cooked ham and 2 tablespoons grated parmesan cheese.
Remove the baked, empty crust from the oven. Raise the oven temperature to 425°F. Place the tart shell (still in its little pan) on a foil-lined baking sheet, just in case there are any leaks while the quiche bakes. Pour the egg mixture into the tart shell, being careful not to overfill. Bake for 15-20 minutes, or until the tart is set in the center and just turning golden. Remove from the oven. Enjoy warm or cool, or wrap well and store in the fridge for up to two days.
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