Mushroom, leek & asparagus tartlets

Breakfast & Brunch|Vegetarian
Prep   10 min
Cook   55 min
  • Mixed grain bread, 12 slice(s), crusts removed
  • Olive oil, 1½ tablespoon(s)
  • Leek, 1 medium leek(s), white part only, finely sliced and washed
  • Brown mushrooms, Swiss, 150 g, quartered
  • Mushrooms, 150 g, quartered
  • Asparagus, 250 g, cut into 2cm pieces
  • Parmesan cheese, finely grated, 25 g
  • Eggs, raw, 6 60g egg(s)
  • Low-fat milk, 1% fat, ½ cup(s)
  • Black pepper, ground, 1 pinch(s)


Preheat oven to 180°C (350°F). Lightly grease a 6-cup non-stick 'Texan' (or large) muffin tin.

Place two slices of bread on top of one another and, using a rolling pin, roll slices to a thickness of approximately 5 mm. Repeat with remaining slices.

Place bread in each muffin cup, pushing down firmly to mould the bread to the tin. Bake for 5-10 minutes, or until golden. Set aside and reduce oven to 160°C (320°F).

In a heavy-based frying pan, heat oil over medium heat. Add leek and cook for 5 minutes, or until soft. Add mushrooms and cook for a further 5 minutes. Add asparagus, season with pepper then transfer to a bowl to cool.

In a separate bowl, whisk together parmesan, eggs and milk. Add the vegetables and stir to combine. Spoon the mixture into the bread cases and bake for 35 minutes, or until firm to the touch. Serve warm or cool, with a salad.

Nutrition facts per serve
Makes 6 serves

Note: If food units vary from the book, be guided by the following food units.

Meat & Protein 0.5
Bread & Cereals2
Healthy Fats & Oils1
Protein19.9 g
Total fat15.1 g
- Saturated fat4.2 g
Total carbohydrates37.7 g
- Total sugars6.4 g
Fibre6.9 g
Sodium513 mg