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Crustless Mushroom And Spinach Tart


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  • 2 tablespoons dry Italian bread crumbs
  • 2 tablespoons olive oil
  • 10 ounces fresh white mushrooms sliced
  • 1/2 cup chopped onion
  • 1 package frozen chopped spinach thawed, squeezed dry
  • 4 large eggs slightly beaten
  • 1 cup milk
  • 1 teaspoon salt
  • 1/4 teaspoon freshly-ground black pepper
  • 1 1/4 cups shredded Swiss cheese divided
  • 1/2 cup grated Parmesan cheese


Servings 6


Step 1

Preheat oven to 350 degrees. Spray a 9-inch pie plate with vegetable cooking spray, sprinkle with bread crumbs coating evenly; shake out excess; set aside.

In a large skillet in hot oil, cook mushrooms and onion, stirring frequently, until liquid has evaporated and mushrooms and onion are tender, about 7 minutes; remove from heat. Stir in spinach.

Combine eggs, milk, salt and pepper. Stir in one cup of the Swiss cheese, the Parmesan cheese and mushroom mixture; pour into prepared pie plate. Bake until a knife inserted in the center comes out clean, 40 to 45 minutes.

Sprinkle remaining 1/4 cup of Swiss cheese around the edge of the pie. Serve cut into wedges.

This recipe yields 6 servings.

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