Veggie Quiche Tartlet
I have never made tartlets before, neither savory nor sweet. So, I am here to say to you- You can do it! Your guests will be be charmed by the beautiful little treat that sits on their plate. They will rant like a five year old with a personal pan pizza. Delicious and nutritious, I do recommend making extra. Perfect for small gatherings, brunch, lunch, or just an afternoon munch. I hope you all enjoy these savory little tartlet treats!
Veggie Quiche Tartlet
Prep time: 15min./ Cook Time 20min./ Makes: filling for 6 4 1/2in. tartlets
- 3 large eggs
- 4 Tbsp. almond milk
- 6+ Tbsp. olive oil
- 3 garlic cloves (minced)
- 1 large head broccoli (2 c. finely chopped broccoli)
- 2 shallots
- 1 purple cauliflower (thinly sliced)
- 4 oz. goat cheese crumbled
- 1/2 c. pistachios
- s & p
*Have tartlet shells made and ready before you get started. Recipe below.
First, preheat oven to 350°, wash and finely dice your broccoli. Then, wash and slice purple cauliflower as in the photo. This makes a pretty shape for the topping. In two separate sauce pans, split your diced shallot and garlic into each. Add diced broccoli into one pan, and cauliflower into the other. Add 3 Tablespoons of olive oil (or more if needed) to each pan, and sauté for 5-7 min. You may add a little water for cooking and steaming you broccoli, just make sure it is all cooked out before adding to your eggs.
Now you should have your tartlet shells ready to go! Crumble up your goat cheese and cover the bottom of your tartlet shells. You may have a little leftover, or use the whole 4 ounces.
Next, mix eggs and milk into a bowl. When broccoli is done, mix in with eggs, and add sufficient pepper to your liking. Distribute mixture evenly into tartlets. Top with purple cauliflower pieces, and extra goat cheese if you would like. Place in the oven on 350° for 15 min.
When done, top with crushed pistachios, arugula, and salt and pepper, and maybe another drizzle of olive oil. Yum!!!! These would be delicious a top arugula salad, or mixed greens, or drizzled with pistachio oil. You may also use different vegetables, etc. Just a few ideas;) Hope you all enjoy!
Savory Tartlet Crust
Preptime: 10min./ Cooktime: 10min. / Makes: 6 tartlets 4 1/2 inch tartlets
*You must have tartlet pans for this recipe.
- 1/2 c. rice flour
- 1.2 c. quinea flour
- 1/2 c. amaranth flour
- 1/4c. almond flour/mill
- 1/2 Tbsp. brown sugar
- 1/2 tsp. sea salt
- 1 1/2 tsp. xanthan gum
- 7 Tbs. unsalted, chilled & diced butter
- 1 small eggs
- 4+ Tbsp. cold water
*This is a gluten free crust.
Mix all flours, sugar,salt, and xanthan gum in a bowl. Dice butter into small pieces, an mix with dry ingredients until small balls form. You may use a mixer, or just your hands! Then, add egg and mix well. As dough forms, start by adding 4 tablespoons of water- more if your dough is too dry.
Form a ball and let rest for at least 1 hour. I make mine the night before, wrap it, and place it in the refrigerator overnight. Just take it out 1 hour before use.
When you are ready to make your tartlets, preheat oven to 350°, roll out dough to about 1/4 in., and use tartlet pan to cut like a cookie cutter. Place the cut out in the tartlet pan. I used a spatchula, which helps not to tear the dough. Once you have placed dough in the tartlet pan, use your fingers and push dough slightly from the center outwards, and rotate using while doing so. This stretches it just a little to rise up on the sides of the pan so that your tartlet will hold the filling. Put a few fork holes in the bottom of each tart shell before baking. Place tartlet shells in the oven on 350° for 10 min. Remove from oven, let cool, and then remove tartlets from pans. Now you are ready for the filling!