No Roll light QUICHE style tart

Simple, no roll crust impressively becomes my newest vessel for versatile ingredients.
Two possible fillings are offered so that your next quiche style tart is served with pride.

Unlike one of my favourites: Tortilla Veggie Ricotta quiche inspired to honour my 'Nonna'...
this no roll tart has become my latest victory dance in the savoury baking department.

Not only did I not have to fuss with a roll out dough...I didn't have to pre-bake it either.

This winning combination was pushing me to share it with all of you so that...
you can in turn get as excited as I've been to finally allow myself a little laziness.

Here's the tart as well as two successful fillings that resulted in enthusiastic second helpings.

No Roll light QUICHE style tart
2 filling options

9-1/2 inch tart
serves 4-6 persons


(American / Metric measures)

No Roll Crust:
1/2 cup unsalted butter
1/3 cup milk (of choice)
1-1/3 cups All Purpose flour
1/4 tsp. sea salt
1 tsp. baking powder

. 1/2 cup Mozzarella, grated
. generous grating of Parmesan
. 1/4 cup cooked ham, diced small
. 1/4 cup cooked Italian sausage, chopped small
. sprinkle of dried herbs: basil, marjoram, tarragon
. 4 xLarge eggs
. 1/4 cup milk (weight cup measured)
. 1/4 cup sour cream

. 1/2 cup Jarlsberg cheese, grated
. 1/2 cup cooked vegetable mix:
         (caramelized, sweet onion and fennel)
. 1/4 cup roasted, red peppers
. sprinkle of sea salt and granulated garlic powder
. sprinkle of dried herbs: basil, marjoram, tarragon
. 4 xLarge eggs
. 1/4 cup milk (weight cup measured)
. 1/4 cup plain 'Greek style' yogurt

For one 9-1/2 inch, non-greased, removable bottom tart pan.

1. In a medium bowl, combine the flour, baking powder and salt.  Set aside.
2. In a medium saucepan, melt the butter and milk on LOW-MEDIUM heat.  Close the heat and immediately add all the flour mix.  With a strong spatula, quickly combine it until the dough retracts from the sides and all traces of  the flour disappear (about 15 seconds).  Transfer dough onto a plate to cool for 30 minutes.
3. Afterwards, flatten the dough and gently into the non-greased tart pan. Patiently spread with the palm of the hand until the edges start rising up.  All the while, keep turning the pan as to evenly work the dough with fingers to fill the pan uniformly.  Make sure there are no cracks.
4. Place the pan into the refrigerator to cool and slightly harden for 30 minutes.
5. Pre-heat the oven to 375F.  Position the rack in the center of the oven.

Filling-option 1:
. Evenly spread the cheeses, followed by the ham, sausage and dried herbs.
. With a whisk, beat together the eggs, milk and sour cream for about 1 minute.  Evenly pour this mix onto the prepared tart.
Filling-option 2:
. Evenly spread the cheese, followed by the cooked vegetables, roasted peppers and seasoning.
. With a whisk, beat together the eggs, milk and yogurt for about 1 minute.  Evenly pour this mix onto the prepared tart.

Both options for baking:
6. Place the tart on top of a baking pan and BAKE for 30 minutes or 35 minutes for the 2nd filling.
7. Remove and transfer the pan onto a rack to cool for about 1 hour before retracting the ring and sliding (optional) the quiche from the bottom surface to a serving plate.  Serve warm or at room temperature.

Once, you've tried making this no roll tart dough...
you'll be more enticed than ever to continue experimenting with any filling combination.  
Quiche style tarts can soon become your next go-to meal.  

I'm still somewhat appreciating what our winter is placing right before us. 
Hope you're as patient as I've tried to be with it.  
After all, Mother nature should not be rushed.   

Flavourful wishes,

Comments ... ??? ... or suggestions ... write me :o)
Claudia at:  foodessa [at] gmail [dot] com

Go HERE for more SAVOURY creations.

Please take note on how I bake and cook...
Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.  
Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.
Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool.  Exception...Brown sugar should be packed in and leveled.
. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc.  Measure the liquids at eye level to avoid overdoing what the recipe truly needs.
OVENS are unfortunately not created equal.  Mine is so old that it has reached many degrees off it's norm.  It's really worth investing a few dollars to test yours with an appropriate oven thermometer.  You'd be surprised how many ovens I've heard about not being where they should have been.  Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later.