CRUSTLESS MUSHROOM SPINACH TART
"No coaxing is necessary to get my husband to eat his spinach when I stir it into this tempting tart," says Mary Lopez of Willow Creek, California. "With no crust, this cheesy veggie dish is so easy to prepare. The aroma alone will be enough to bring your family to the table.
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Coat a 9-in. pie plate with cooking spray. Sprinkle bottom and sides with bread crumbs; shake out the excess. Set plate aside., In a nonstick skillet, saute mushrooms and onion in oil for 12-14 minutes or until all of the liquid has evaporated. Remove from the heat; stir in spinach., In a bowl, combine the milk, egg substitute, salt and pepper. Stir in the spinach mixture, 1 cup Mexican cheese blend and Parmesan cheese. , Pour into prepared pie plate. Bake at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. Sprinkle remaining cheese around edge of tart. Let stand for 5 minutes before slicing.
Nutrition Facts : Calories 218 calories, Fat 12g fat (5g saturated fat), Cholesterol 15mg cholesterol, Sodium 459mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 2g fiber), Protein 19g protein. Diabetic Exchanges
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Abby Ellis
[email protected]I can't wait to try this recipe!
Ayden Bear
[email protected]This tart is perfect for a light lunch or dinner.
Ahsan Basil
[email protected]I'm not a fan of goat cheese, so I used feta cheese instead. It was still delicious.
Abid Samejo Samejo
[email protected]I made this tart for a potluck and it was a big hit. Everyone wanted the recipe.
Paul Hines
[email protected]This tart is a great way to use up leftover mushrooms and spinach.
Zahud Zahid
[email protected]I served this tart with a side salad and it was a perfect meal.
Tevin macharia mukabana
[email protected]This is a great recipe for a vegetarian or vegan meal.
sabien Perales
[email protected]I'm allergic to mushrooms, so I substituted zucchini in the filling. It turned out great!
Esubalew Bante
[email protected]I think this recipe needs more seasoning. It was a little bland for my taste.
justine kulwa
[email protected]This recipe is too complicated and time-consuming. I wouldn't recommend it to anyone who is short on time.
Md Majadul
[email protected]I'm not sure what went wrong, but my tart didn't turn out as well as I had hoped. The filling was too runny and the crust was soggy.
elietta almanza
[email protected]I added a little bit of crumbled sausage to the filling for extra flavor. It was delicious!
Leon Carson
[email protected]This recipe is a keeper! I've made it several times now and it's always a hit.
Mazie Moo
[email protected]I was pleasantly surprised by how well this tart turned out. I'm not a big fan of spinach, but I loved it in this dish.
musoke edward
[email protected]I love that this recipe is crustless. It's a great way to enjoy the flavors of the filling without all the extra calories.
Jamal Jibril
[email protected]This is a great recipe for a quick and easy weeknight meal. I used pre-chopped mushrooms and spinach to save time, and it still turned out delicious.
SM Shakib Mollik
[email protected]I followed the recipe exactly and the tart turned out perfectly. The crust was crispy and the filling was creamy and flavorful. I will definitely be making this again.
Shakirah Lubega
[email protected]This crustless mushroom spinach tart was a hit at my dinner party! Everyone loved the combination of flavors and textures. The tart was easy to make and looked impressive when I served it.