Crustless Mushroom Spinach Tart

Submitted by Temperance

"Adapted from Taste of Home, Light & Tasty. You can add more or less spinach and mushrooms to suit your taste. Omit the breadcrumbs and it is South Beach Phase 1 friendly. If you use whole wheat breadcrumbs, as we did, it's good for phase 2. Enjoy!"

 

• Ready In: 1hr 5mins
• Ingredients: 11
• Serves: 5

ingredients

• 2 tablespoons breadcrumbs
• 4 ounces fresh sliced mushrooms
• 1⁄2 cup chopped onion
• 2 tablespoons olive oil
• 5 ounces chopped fresh spinach
• 1 cup 1% low-fat milk
• 5 eggs
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon pepper
• 1 1⁄4 cups reduced-fat Mexican cheese blend, divided
• 1⁄3 cup grated parmesan cheese

directions

1. Coat a 9 inch pie plate with nonstick cooking spray.
2. Sprinkle bottom and sides with bread crumbs; Shake out the excess. Set plate aside.
3. In a nonstick skillet, saute mushrooms and onions in oil for 12-14 minutes, or untill all of the liquid has evaporated.
4. Remove from the heat. Stir in spinach.
5. In a bowl, combine the milk, eggs, salt and pepper.
6. Stir in the spinach mixture, 1 cup of the Mexican cheese blend and all of the parmesan cheese.
7. Pour into the prepared pie plate.
8. Bake at 350 for 35-40 minutes or until a knife inserted near the center comes out clean.
9. Sprinkle remaining 1/4 cup cheese around edges of the tart. Let stand 5 minutes before slicing.

Reviews

[teapot7]

I made this recipe on Labor Day. After reading the review, made the following adjustments- Added fresh garlic, used onion, sweet pepper, celery cooked in white wine, thyme and it turned out so delicious. Will definitely make it again.

 

[TreeSquirrel]

This dish looks very beautiful when cooked and finished. I felt like it needed a little more flavor, but overall it was a decent tasting dish. Perfect for a brunch served with fruit salad or a tasty breakfast treat.