Mushroom, Spinach and Ham Tarts/Quiches

Recipe by ImPat
READY IN: 1hr 20mins


  • Pastry Crust
  • 34
  • 4
    tablespoons unsalted butter (chilled and cut into pieces)
  • 3
    tablespoons water (chilled)
  • 14
    teaspoon salt
  • Filling
  • 100
    g mushrooms (trimmed, cut into bite size pieces)
  • 1
    onion (coarsely chopped)
  • 2
    cups spinach leaves (if large coarsely chop, tightly packed)
  • 50
    g ham (chopped)
  • 50
    g cheese (tasty or cheddar grated)
  • 12
    cup thickened cream (double cream)
  • 2
    large eggs
  • 12
    teaspoon salt
  • 14
    teaspoon pepper (freshly ground)


  • To make pastry crusts - combine flour, butter and salt in a food processor and blend until the mixture resembles bread crumbs.
  • Add 3 tablespoons of ice cold water and continue to blend until moist clumps begin to form.
  • Transfer the dough to a work surface and cut the dough into 4 pieces and flatten each piece into a disc and wrap in plastic wrap and refrigerate for 1 hour.
  • Lightly coat four 6 1/2 diameter tart pans with removable bottoms with butter.
  • Unwrap the dough discs and roll out each disc on a lightly floured work surface to a 6 1/2 inch round.
  • Transfer the dough to the prepared tart pans, fold the overhang in and press gently to adhere.
  • Refrigerate for 30 minutes, or until the pastry shells are cold.
  • Preheat the oven to 200°C.
  • Line the pastry shells with foil and weight the foil down with pie weights or dried beans.
  • Place the tarts on a heavy baking tray and bake for 15 minutes.
  • Remove the weights and foil and return to the oven and bake for a further 8 minutes or until the crusts are pale golden in colour.
  • Meanwhile to prepare the filling - heat the oil in a large heavy pan over medium-high heat and add mushrooms and onion and saute for 3 minutes or until the mushrooms soften.
  • Add the spinach and saute for 1 minute or just until the spinach wilts.
  • Remove the pan from the heat and cool and the divide the mix among the 4 warm crusts.
  • Top each with an equal amount of ham and cheese.
  • Mix the cream, eggs, salt and pepper in a medium bowl to blend.
  • Divide the egg mix between the 4 tarts over the filling and bake for 18 minutes or until it is just set in the centre.
  • Cool for 5 minutes and then remove from and pans and you could serve with a salad if so inclined.