Bacon and Mushroom Quiche Tarts

mushroom quiche

Quiche has transformed the way I view breakfast. In the past, a breakfast bar or quick bowl of oatmeal would satisfy my morning hunger. Quiche was the game changer. I like to think of myself as a go with the flow kind of gal. Foods that are versatile fit the lifestyle of an outdoor epicurean.
Quiche tarts can be stacked inside a wide mouth insulated thermos and taken on a hike, picnic or boat ride. They make delicious tail gate food. The basic formula for quiche are the same: milk, eggs and cheese. Your creative self guides you to other ingredients. The proportion of added ingredients stays constant.
I make my quiche without a crust. They are easaier to make and do not get soggy.

2 tablespoons unsalted butter
1 cup chopped onion (medium size onion)
1 cup sliced white mushrooms
1 teaspoon green onion
1 tablespoon cooked ham or bacon
1/4 teaspoon dried garlic
1 teaspoon dried thyme
1 teaspoon kosher salt
¼ teaspoon ground black pepper
8 large eggs
½ cup milk
1 cup shredded sharp cheddar cheese
I use mini muffin tins for this but paper muffin papers work well if they can be supported inside a baking dish. You need the support of the baking dish to keep the tarts from spilling over.
In a saucepan of medium heat, melt the butter. Add the onions, mushrooms, thyme, salt and pepper to the saucepan and cook for 5 minutes. Remove the saucepan from the heat and let cool. At this point, the onion mixture can be transferred to a insulated wide mouth thermos and transported to the boat for final cooking.
In a medium bowl, combine the onion mixture and eggs. Mix until the eggs are uniform in color. Spoon the mixture into the prepared pans. Top each tart with a heaping teaspoon of cheese, bacon and green onion. ( The cheese will settle during the baking process and form a firm bottom.) Bake at 375 degrees for 25 – 30 minutes until the mixture is set and a knife comes out clean when inserted into the quiche. ( Baking time depends on oven.)
Makes about 12 quiche tarts.
If you have any variations that you would like to share, please do.
Take care,
Margaret
The Outdoor Epicurean

Photo courtesy Food Network

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