Easy Spinach and Mushroom Tart (Side Dish)

Recipe by Zurie
READY IN: 1hr
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
  • 7 -8
    ounces baby spinach leaves (200g approx)
  • 7 -8
    ounces mushrooms
  • 12
    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
Advertisement

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.
Advertisement