Italian Vegetable and Three Cheese Tart

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Italian Vegetable and Three Cheese Tart
Prep Time
15 min
Cook Time
40 min
Yield
8 servings
Recipe by: Katrina Benjamin, 2014 Your Best Recipe Contest Finalist

Try substituting different cheeses and vegetables to make this recipe your own!

Ingredients

  • Refrigerated pie crust, softened as directed on box
  • 3½ Tablespoons olive oil, divided
  • ½ Large onion
  • 2 cloves of garlic
  • 12 oz. sliced button mushrooms
  • 6 oz. fresh asparagus
  • 2 oz. fresh spinach
  • 2 small zucchini squash
  • 4 Eggland's Best eggs (large)
  • 1 cup heavy cream
  • 1 cup shredded mozzarella cheese
  • 8 slices provolone cheese
  • ½ cup freshly grated Parmesan cheese
  • ½ cup Italian bread crumbs
  • 1 teaspoon basil
  • ½ teaspoon oregano
  • 1 teaspoon sea salt
  • ½ teaspoon cracked black pepper

Nutrition

Serving Size
1 serving
Calories
561
Fat
41 g
  Saturated Fat
22 g
Cholesterol
175 mg
Sodium
1115 mg
Carbohydrates
27 g
Dietary Fiber
2 g
Protein
23 g
Preparation

Preheat oven to 400 degrees.

Lightly spray tart mold with non-stick spray; press pie crust into a tart mold and set aside.

Heat a large skillet over medium heat and add 2 tablespoons olive oil.

Chop the onion, garlic and mushrooms. Trim woody ends from asparagus and chop into 1/2 inch pieces. Slice the zucchini into thin rounds and set aside.

Saute the onion until translucent and add the garlic, mushroom and asparagus and saute for 5 minutes.

When vegetables are cooked, remove from skillet and drain through a fine strainer set over a bowl to remove any excess liquid. Set aside.

Wilt the spinach with 1/2 tablespoon olive oil in the skillet and add to the cooked and strained veggies.

Using back of a wooden spoon, press spinach and rest of veggies into the mesh strainer to release the liquid. Set aside.

In a large bowl whisk together eggs and heavy cream until well combined. Fold in veggies and mozzarella. Season with basil, oregano, salt and pepper and mix well.

Pour the mixture into the tart shell. Place provolone and zucchini slices to cover the top.

Grate the parmesan and mix with bread crumbs in a small bowl. Spread cheese and bread crumbs evenly over the top of the tart, and drizzle with remaining olive oil.

Bake 40 minutes covering with foil half way through to prevent over browning.

Cool for 10 minutes, slice and serve.

Filed Under: Main Course

Remember to always use Eggland's Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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