These Spring Savory Easter Tarts are delightful mini quiches packed with eggs, cheese, and fresh vegetables, baked to perfection in crispy tart shells. Perfect for Easter brunch, spring gatherings, or an elegant appetizer, these colorful tarts are both easy to make and visually stunning.
Why You’ll Love This Recipe
- Perfect for Easter & Spring Brunch – A festive addition to any celebration.
- Light & Flavorful – A delicious mix of eggs, cheese, and fresh vegetables.
- Customizable – Easily swap vegetables or cheese to match your preferences.
- Make-Ahead Friendly – Prepare in advance and reheat before serving.
- Elegant & Bite-Sized – Beautifully presented and easy to serve.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 6 mini tart shells
- 3 eggs
- ½ cup milk
- ¼ cup shredded cheese
- ¼ cup diced vegetables (cherry tomatoes, black olives, spinach)
- Salt & pepper to taste
Directions
- Preheat the Oven – Set your oven to 350°F (175°C).
- Prepare the Filling – In a mixing bowl, whisk together eggs, milk, shredded cheese, salt, and pepper.
- Assemble the Tarts – Place mini tart shells on a baking tray. Pour the egg mixture evenly into each shell.
- Add the Vegetables – Top each tart with diced cherry tomatoes, black olives, and spinach.
- Bake – Place in the oven and bake for about 20 minutes, or until the filling is set and the tops are golden.
- Serve & Enjoy – Let cool slightly before serving warm.
Servings and Timing
- Servings: 6 mini tarts
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Variations
- Cheese Options: Try feta, goat cheese, or Swiss for different flavors.
- Meat Lovers’ Version: Add crumbled bacon, diced ham, or smoked salmon.
- Dairy-Free Option: Use plant-based milk and cheese alternatives.
- Herb Infusion: Mix in fresh basil, thyme, or chives for an aromatic twist.
- Spicy Kick: Add a pinch of red pepper flakes for a subtle heat.
Storage/Reheating
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze baked tarts for up to 1 month. Thaw in the fridge before reheating.
- Reheating: Warm in a 300°F (150°C) oven for 5-7 minutes or microwave for 30 seconds.
FAQs
Can I make these tarts ahead of time?
Yes! Bake them in advance and store them in the fridge. Reheat before serving.
Can I use store-bought tart shells?
Yes, pre-made mini tart shells save time and work great for this recipe.
What vegetables work best in these tarts?
Cherry tomatoes, spinach, mushrooms, zucchini, and bell peppers are all great choices.
Can I use a regular muffin tin instead?
Yes, line a muffin tin with pastry dough and follow the same steps.
How do I prevent my tarts from getting soggy?
Avoid overfilling with liquid ingredients and pre-bake tart shells for a few minutes if needed.
What can I serve with these tarts?
Pair them with a fresh spring salad, fruit platter, or smoked salmon for a complete meal.
Are these tarts gluten-free?
Use gluten-free tart shells to make this recipe gluten-free.
Can I make these in a larger tart size?
Yes, use a regular tart pan and increase the baking time by 5-10 minutes.
Can I add nuts for extra crunch?
Yes, toasted pine nuts or walnuts add great texture.
How do I make these extra festive for Easter?
Garnish with edible flowers, microgreens, or colorful bell peppers for a spring-inspired look.
Conclusion
Spring Savory Easter Tarts are a delicious, elegant, and easy-to-make addition to any Easter brunch or spring celebration. With a creamy egg filling, crispy tart shell, and colorful vegetable toppings, these mini quiches are as delightful to look at as they are to eat. Try them today for a festive and flavorful appetizer!
