Ingredients
The following ingredients have 4 Servings
- 3 large Eggs (beaten)
- 12 Tartlet Shells (homemade or store-bought)
- 1/2 small Red Onion (finely chopped)
- 150 grams White Button Mushrooms (finely chopped. You can use a different type of mushroom if you prefer. )
- 2 tbsp Butter
- 1 sprig Rosemary
- 1 tsp Black Pepper (freshly cracked)
- 1 tsp Garlic Powder
- 1/2 tsp Paprika
- 1/2 tsp Salt (or to taste)
Instruction
- In a pan on medium heat add the butter along with the onion and mushroom. Stir around and let saute for a few minutes until the mushrooms have shrunk drastically and the onion is becoming translucent.
- Put the beaten eggs in a bowl and add in the sauteed mushroom and onions. Stir the quiche mixture as you are adding the ingredients so that the residual heat doesn't cook the eggs.
- Add seasonings to the egg mixture and stir again.
- Take the quiche filling and add it to the tartlet shells. For my shells it was about a tablespoon of filling each. Sprinkle over some freshly plucked rosemary (and grate over cheese if you want to use it) and place in the oven at 190 Celsius for 10-11 minutes.
- Let rest for a couple minutes, then garnish with freshly chopped basil. Enjoy
