Mushroom Spinach And Ham Tartsquiches Recipes

Steps:

• Heat the grill to its highest setting. Heat the oil in an ovenproof frying pan over a medium-high heat. Tip in the mushrooms and fry for 2 mins until mostly softened. Stir in the ham and spinach, and cook for 1 min more until the spinach has wilted. Season well with black pepper and a pinch of salt.
• Reduce the heat and pour over the eggs. Cook undisturbed for 3 mins until the eggs are mostly set. Sprinkle over the cheese and put under the grill for 2 mins. Serve hot or cold.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 10-inch pie plate.
• Press spinach in an even, compact layer into the bottom of the prepared pie plate.
• Beat milk, ham, eggs, baking mix, onion, Cheddar cheese, and Monterey Jack cheese together in a bowl; pour over the spinach layer.
• Bake in preheated oven until quiche is set in the middle, 35 to 40 minutes.

Steps:

• 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.

Steps:

• Cook the pasta according to pack instructions, then drain. Heat oven to 200C/fan 180C/gas 6, then melt a little butter in a large saucepan. Fry the mushrooms for a couple of mins, then scoop out and set aside. Use some kitchen paper to wipe out the pan.
• Melt the remaining butter in the pan, then add most of the onions and soften for 1 min. Stir in the flour for another min, then gradually stir in the milk until you have a lump-free sauce. Increase the heat and bubble the sauce, stirring for a few mins to thicken. Turn off the heat, stir in the ham and most of the cheese, then season to taste.
• Tip the pasta and mushrooms into a large ovenproof dish, then pour over the sauce and mix well in the dish. Scatter over the remaining cheese and spring onions, then bake for 10 mins until golden.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat together flour, salt, half-and-half and eggs in a medium bowl.
• Place Swiss cheese flat in the pie crust. Arrange spinach evenly over Swiss cheese, then cover with mushrooms. Pour the flour and egg mixture over mushrooms. Cover with flaked ham and top with Cheddar cheese.
• Bake in the preheated oven 45 to 55 minutes, until surface is golden brown.