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…
There are so many ways to fill the tart crust from Thursday’s post. This is one of my favorites for breakfast or dessert during blueberry season (now!) Delightful at room temperature or cold, it can be made the day-of, or the night before and stored in the fridge. The blueberry cheese tart makes a wonderful small brunch with ham, fruit and orange juice. Or use it as a light dessert after a heavier meal.
I admit that I love cute little pans, and I have many of them. But, oh, what you can do with a 6-inch tart pan! If you only have a 6-inch cake or pie pan, this will still work, it just won’t have the cute tart shape. In any case, tart pans are not expensive (Sur La Table), so I would encourage you to get one if you are inclined.
This crust is easy, quick, cholesterol free, and can be used for a million fillings– from sweet to savory and back again; from baked to fresh to chilled to frozen– this is your baby! (Or at least it’s my baby, haha.) Just think of the possibilities! But you have to start somewhere, and today we start with the crust.