Easy Spinach and Mushroom Tart (Side Dish)

photo by Zurie


- Ready In:
- 1hr
- Ingredients:
- 10
- Serves:
-
6-8
ingredients
- 7 -8 ounces baby spinach leaves (200g approx)
- 7 -8 ounces mushrooms
- 1⁄2 cup onion, finely chopped (125 ml)
- 4 eggs, largest size you have (I prefer free-range eggs)
- 5 -6 ounces yoghurt, plain, Greek preferred (150 - 175 g)
- 1 teaspoon seasoning salt (7 ml, your favourite mixture)
- 1 teaspoon Tabasco sauce (or other hot sauce)
- 1 -2 teaspoon garlic, finely chopped
- 2 tablespoons olive oil
- 3 tablespoons breadcrumbs, dried
directions
- Heat oven to 325 deg F/160 deg Celsius.
- Grease a tart plate with butter.
- Tear up or cut up the spinach roughly, and put into a mixing bowl.
- Add the chopped mushrooms and onion to the spinach.
- Whisk the eggs in another bowl, and add the yoghurt, seasoning salt, Tabasco and garlic. Whisk well. Add to the spinach mixture.
- Mix through well with a spatula, wooden spoon, or your hands!
- Pat the whole lot into the greased tart plate. Use your hands to flatten it a little -- it should fit well into an ordinary-size tart pan or plate.
- Drizzle over the olive oil, and then sprinkle with the dried breadcrumbs. Bake for 45 minutes, or until slightly puffed up and set.
- * If you want, change the seasonings, or add more salt than suggested, as seasoning salt alone might not be enough. Nutmeg can also be added to the wet mixture.
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Reviews
-
SO, SO YUMMY! I made a few minor changes: 3 - 4 ounces added grated Fontinela cheese. I sautéed the mushrooms until the edges were browned, sautéed the onions & garlic. I felt 1 teaspoon of Season Salt was too much, I will cut back next time. I did add Frank's hot sauce, I would recommend it. Sprinkled with Italian bread crumbs. This was amazing and it makes for a great meatless dinner when served with recipe#450004. I am thrilled to be the first to make, review & dine on this treat. Made for Cook-A-Thon in honor of Zurie's dear husband. RIP.
RECIPE SUBMITTED BY
Zurie
South Africa
I'm a widow, retired, and I love cooking. I live on the coast in South Africa and I love seafood. You're welcome to my recipes (all kinds, definitely not just seafood!) Just remember that no recipe is ever cast in stone -- adjust to your taste!
The photo was taken at a rustic seaside restaurant on our West Coast, approx 1 year ago (2016).