You might think this tart looks more like a quiche and you’d be right. Debates on what is considered a quiche vs. a “savory tart” abound, however what’s not debatable is the ease with which this quiche/tart can be created. I stumbled upon this recipe browsing through all the terrific savory tart recipes on Delicious Magazine’s site (savoury actually, since it’s a UK site), and couldn’t wait to try making a version of it myself. Assembling the components of this visually appealing dish allow you to show off your artistic flair, using the creamy custard base as your canvas. Shallots, mushrooms and smoked sausage are featured below but other ingredients such as ham, onion and various cheeses are easily incorporated instead. Whether you make your own shortcrust pastry from scratch, or thaw a ready-made pie crust as your tart base, you won’t be disappointed in the end result. Below is a very easy short-cut recipe I used to create the tart (quiche?) shown in these photos, but you can follow the link below to see the original recipe.
Shallot, Mushroom and Smoked Sausage Tart (Quiche)
Click here to see Angela Boggiano’s original recipe at DeliciousMagazine.co.uk!
- 6 to 8 Shallots (sliced in half or into large chunks)
- 1 Frozen Pie Crust (thawed and rolled out slightly)
- Olive or Canola Oil
- 1 pint Baby Portobello Mushrooms (washed & sliced)
- 3 Eggs (beaten)
- 1/4 cup Sour Cream
- 1 bunch of Fresh Herbs such as Chives, Thyme, Parsley (snipped or chopped)
- 1/4 lb. Smoked Sausage (sliced)