• 10pcs Ready to bake Savory Tart Shells (2- 2 ½ inch)
  • 100g Fresh Button or Mixed Mushroom, thinly sliced
  • 80g Shallot or Onion, chopped
  • 200ml Cooking Cream
  • 100g Grated Cheddar Cheese
  • 2 Eggs
  • 1 Jar/ 250ml Yeo’s Black Pepper Sauce


  • 4 tbsp Olive Oil
  • 1 tbsp Unsalted Butter

Garnish: Freshly grind pepper

Black Pepper Mushroom Quiche

Serves : 5

Preparation time : 20mins

Cooking Time : 20mins


  1. Heat wok, add olive oil and onions. Stir fry onions for a short time only, do not overcook it.
  2. Add mushroom. When mushrooms soften, add 150ml Yeo’s Black Pepper Sauce. Cook till mixture thickens.
  3. Set mixture aside to cool down.
  4. Beat eggs well, add cream and remaining Yeo’s Black Pepper Sauce, stir well.
  5. Pre-Heat oven at 180°c -190°c.
  6. Fill the tart shell with mushroom mixture up to half of the tart, pour in egg mixture till tart fills up.
  7. Add grated cheese on the top.
  8. Bake in oven for 20 mins or until cheese gets light browned.
Tip: You may opt for bigger sized tarts, just adjust the time of baking accordingly. For a spicier option, you may use Yeo’s Rendang Paste as the mushroom seasoning for the filling.