Savory Quiche Tart with a Whole Wheat and Cheese Crust

  • Serves: Makes one 9 1/2 inch fluted tart pan or 7 x 11-inch oblong tart pan
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  • Comments: 6


Quiche and photo by Sarah Phillips © Sarah Phillips
SARAH SAYS: I baked mine in a 7- x 11-inch oblong tart pan with removable bottom! Use the same baking temperature and time.

Quiche and photo by Sarah Phillips © Sarah Phillips 
Quiche is made from a combination of eggs, liquid and cheese baked in a pastry shell. As long as you cook the vegetable or meat fillings before adding them to the recipe, you can fill your quiches with just about any combination of vegetables, or chopped and cooked chicken, cooked shrimp or ham; they're a great way to use up leftovers. You can also just make a savory shallot, mushroom and basil quiche with the cheesy filling; simply eliminate the spinach and tomatoes in the recipe! Or, make a salsa quiche tart; choose 1/2 cup salsa of your liking and add it to the half and half mixture. Simply eliminate the shallots, mushrooms, red bell peppers, tomatoes, spinach, and basil in the recipe! 

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