Crustless Tartlets

Quick, versatile and packed with flavour

Quick, versatile and packed with flavour


This recipe is for my nieces. They liked these little silky, salty tartlets so much, they made me promise to share the recipe so they can make these themselves at home.

It is one of our fabulous family traditions to have large and late brunches when we are all together. The tables (yes, tables) are full of cold meats, smoked fish, jams, cheeses and different types of bread. It usually is not easy to find space to squeeze in some more food, but sometimes I try. This time I just craved some quiche. Seeing it was still early (only around 1 pm) I could just not get myself to make pastry. So crustless quiche is what I went for. Very tasty and so fabulously easy I only needed to lend a helping hand as my nieces did all the work.

With so many other delicacies to choose from we had some tarts left over to snack on throughout afternoon. Personally I think I had a slight preference for the cold quiche. However our seven year old struggled thorough a few moments of deliberation before she had to admit that she really could not say which one was better as both options were so good.

This below is more of a guideline than an recipe. The variations for the filling, but even the batter are endless. At the end of the recipe you will find a few alternative ideas.

 

Ingredients
(found on the blog ‘Cherrapeno‘)
12 muffin size quiches

2 eggs
120ml (1/2 cup) milk
60ml (1/4 cup) double cream
60g all-purpose flour
1/2 generous tsp baking powder
1 tbsp chives
1 tsp dill
80g (2/3 cup) strong cheese (cheddar or similar)
70g (1/3 cup) smoked salmon
black salt


Recipe

  1. Heat the oven to 180C. Grease a 12-whole muffin tin. (This is not necessary for non-stick or silicon tins.)
  2. Whisk eggs, milk and cream together.
  3. Add the flour and baking powder. Whisk again.
  4. Chop the chives and dill.
  5. Grate the cheese.
  6. Chop salmon roughly. Add all the ingredients to the batter.
  7. Season with pepper. (There is no need for salt as the cheese and salmon are quite salty already.)
  8. Fill the 12 wholes of the muffin tin.
  9. Bake for about 15-20 minutes until golden Check that they are cooked through..

 

Tips & Variations

If you are looking for a lighter version consider turning the tartlets into mini frittatas. (Click here for recipe.)

For alternative fillings consider:

  • sautéed onion and crisp bacon
  • green chili and crisp bacon
  • sautéed leek and ham
  • spinach and shredded zucchini
  • sautéed red capsicum and mushroom
3 comments
    • afracooking said:

      Aw thank you! I think the whole family enjoyed them: I made way too many for breakfast but by dinner time they had slowly and mysteriously disappeared….

      • 🙂

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