Crustless Mushroom Spinach Tart

Name: Crustless Mushroom Spinach Tart
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 6
Cuisine: Global
Ingredients: 237 milliliters egg substitute; 227 grams fresh mushrooms, sliced; 296 milliliters shredded reduced-fat Mexican cheese blend, divided; 237 milliliters 2% milk; 2 Tbsps olive oil; 118 milliliters chopped onion; 79 milliliters grated Parmesan cheese; 0 teaspoons pepper; 0 teaspoons salt; 2 Tbsps seasoned bread crumbs; 283 grams package frozen chopped spinach, thawed and squeezed dry

The recipe Crustless Mushroom Spinach Tart can be made in approximately 50 minutes. This recipe serves 6. One portion of this dish contains approximately 16g of protein, 12g of fat, and a total of 211 calories. This recipe covers 24% of your daily requirements of vitamins and minerals. This recipe from Taste of Home requires onion, mushrooms, mexican cheese blend, and milk. If you like this recipe, you might also like recipes such as Crustless Spinach and Mushroom Quiche, Crustless Spinach and Mushroom Quiche, and Crustless Spinach and Mushroom Quiche.

Instructions

Coat a 9-in. pie plate with cooking spray.

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Cooking Spray

Sprinkle bottom and sides with bread crumbs; shake out the excess. Set plate aside.

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Breadcrumbs

Shake

In a nonstick skillet, saute mushrooms and onion in oil for 12-14 minutes or until all of the liquid has evaporated.

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Mushrooms

Onion

Cooking Oil

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Frying Pan

Remove from the heat; stir in spinach.

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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.

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Parmesan

Salt And Pepper

Egg Substitute

Mexican Cheese

Spinach

Milk

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Bowl

Pour into prepared pie plate.

Bake at 350° for 35-40 minutes or until a knife inserted near the center comes out clean.

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Oven

Knife

Sprinkle remaining cheese around edge of tart.

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Cheese

Let stand for 5 minutes before slicing.

Equipment

Ingredients

Servings:

237milliliters

egg substitute 227grams

fresh mushrooms, sliced 296milliliters

shredded reduced-fat Mexican cheese blend, divided 237milliliters

2% milk 2Tbsps

olive oil 118milliliters

chopped onion 79milliliters

grated Parmesan cheese 0teaspoons

pepper 0teaspoons

salt 2Tbsps

seasoned bread crumbs 283grams

package frozen chopped spinach, thawed and squeezed dry

Recommended wine: Cream Sherry, Port, Moscato Dasti

Tart on the menu? Try pairing with Cream Sherry, Port, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Solera Cream Sherry. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 17 dollars per bottle.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.