Mushroom and cheese tart recipe
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Mushroom and cheese tart recipe

Breakfast is the perfect time to indulge on your favourite foods. If you’ve gone to brunch, you’ve likely eaten a frittata or quiche, both of which are delicious breakfast pies. Our mushroom and cheese tart blends these traditional quiche components into a fluffy, light pie. Our recipe is ideal for individuals who like breakfast and appreciate throwing a weekend flavour celebration for their family.

Mushroom and cheese tart suggestions

This recipe serves two, but you can simply increase the size of the tart by adjusting the quantities of each ingredient. The beaten egg whites help make the filling light and airy, so avoid over-mixing. If you don’t want to use canned creamed mushrooms, you may prepare your own. Add feta cheese, fish, and spinach to enhance these traditional flavours. Alternatively, add bacon to this base recipe. To accompany, we recommend a green salad.

A great quiche is not limited to breakfast alone. Prefer our mushroom and cheese tart with the people you enjoy spending time with at any time of day.

Mushroom and cheese tart recipe

Mushroom and cheese tart recipe

Source: Gary Dunn

Course: Breakfast, Dinner, Lunch

Cuisine: Global

Difficulty: Easy

Servings: 1 servings

Prep time: 10 minutes

Baking Time: 40 minutes

Total time: 50 minutes

Ingredients

Pie crust

  • 125 g butter

  • 2 tbsp sugar

  • 2 tsp oil

  • 2 cups flour

  • 2 tsp baking powder

  • 1 egg

For the filling

  • 1 tin creamed mushrooms (or freshly made by you)

  • 50-100 g grated cheese

  • 25 g butter

  • 2 tbsp flour

  • 1 small onion, chopped

  • 1 egg, separated

  • 125 ml milk

  • ½ chicken stock cube or brown onion soup powder

  • salt and pepper to taste

Method

For the crust

  • Cream the butter and sugar together. (For this savoury tart, leave out the sugar)
  • Add the egg to the oil and mix well.
  • Sieve the dry ingredients together with the butter and sugar, oil and egg.
  • Mix with a fork and kneed out slowly into thin layer with your fingers.
  • Bake the crust in a pyrex or pie dish for 15 minutes at 180°C.

For the filling

  • Melt butter and fry the chopped onions.
  • Stir in flour, add milk and stir constantly. Ad the cheese and mushrooms, egg yolk and chicken stock cube.
  • Fold-in the egg whites whipped into soft or stiff peaks.
  • Pour the mixture into the pie crust and bake for 25 minutes at 190°C.

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