Mushroom and cheese quiche with green salad

Mushroom and cheese tart: A breakfast you can have for dinner. Photo by James Harris on Unsplash

Mushroom and cheese tart: A breakfast you can have for dinner

A tasty quiche isn’t just for breakfast. Enjoy our mushroom and cheese tart any time of the day with the people you enjoy spending time with.

Mushroom and cheese quiche with green salad

Mushroom and cheese tart: A breakfast you can have for dinner. Photo by James Harris on Unsplash

Breakfast time is the best time to enjoy all of the food you love. If you’ve been to brunch, you’ve probably had a frittata or quiche, both great breakfast pies. Our mushroom and cheese tart combines those classic quiche ingredients into a light pie with a fluffy savoury filling. Our recipe is perfect for those who love breakfast and enjoy giving their family a flavour party over the weekend.

Mushroom and cheese tart tips

This recipe serves two people, but you can easily adjust every part of the recipe to make the tart even bigger. The whipped egg whites help keep the filling nice and airy, so don’t mix too much. You can make your own creamed mushrooms if you don’t want to use the canned version. Get creative and add feta cheese, salmon and spinach for those classic flavours. Or, just add some bacon to this base recipe. Serve with a green salad.

A tasty quiche isn’t just for breakfast. Enjoy our mushroom and cheese tart any time of the day with the people you enjoy spending time with.

Mushroom and cheese tart recipe

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Recipe by Gary Dunn Course: Breakfast, Dinner, LunchCuisine: GlobalDifficulty: 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.

Notes

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Do you want to make more family egg-based breakfast and dinner recipes to enjoy over the weekend with your friends and family? Have a look at our excellent recipe suggestions for you to try. There are many more old-school recipes like this one. They are published in the Potchefstroom Boys High School Tried and Tested Recipes of Parents and Friends.

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