These little quiches turned out great, and they were easy to throw together. Use this ‘recipe’ as a guide – keep it simple, or get creative! You could use other cheese – I really was just using up the veggies and cheese I had in my fridge. You’ll note I didn’t season the eggs because I felt I had enough seasoning in the veggies. You may want to S&P the eggs – it all depends how crazy you go seasoning the veggies.
15 pre-made frozen tart shells (this amount fit perfectly on one cookie sheet)
2 leeks, white/light green parts only, halved then thinly sliced
4 large button mushrooms, chopped into small pieces
4-5 leaves swiss chard (about 1.5 cups), thinly sliced
EVOO & butter
soft unripened goat cheese
salt & pepper
Pre-heat the oven to 350F.
Sauté the leeks and mushrooms in EVOO and butter until tender. Add the swiss chard and season with Italian seasoning, chilis and salt & pepper (season to taste). Continue to sauté until all veggies are tender and tasty. Remove from heat.
Place the frozen tart shells on a cookie sheet. Place some of the veggie mixture in each tart shell, probably about 1/2 to 1/3 full. Drop little chunks of the goat cheese on top of the veggies – as much as you want.
Break the eggs into a bowl and whisk them smooth. Use a spoon (I used a gravy ladle) to fill up the tart shells with egg. I made a bit of a mess 🙂 It’s easier if you hold the bowl over the quiches so you’re almost directly over them.
Bake until golden brown and the edges are just a bit crispy. Enjoy!
Note: these will freeze well. My stepmom has always made little quiches in December and freezes them for Christmas when the masses of people come over.