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Ingredients
- 1 (9-inch) unbaked piecrust
- 3 chopped scallions (white and light-green parts)
- 2 Tbsp canola oil
- 1 cup sliced mushrooms
- 1 (10-oz) box frozen chopped spinach, thawed and drained
- 4 eggs
- 2 cups half-and-half
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup shredded Swiss cheese
Details
Servings 8
Adapted from dashrecipes.com
Preparation
Step 1
Preheat oven to 425 F.
Fit crust into a 9-inch pie plate. Bake for 10 minutes or until golden. If crust bubbles, gently press down with spoon.
In a medium skillet, cook scallions in oil for 5 minutes or until soft. Add mushrooms and cook 2 minutes. Add spinach and cook 2 minutes. Set aside.
In a large bowl, beat eggs with half-and-half, salt, and pepper. Spoon spinach mixture into crust. Sprinkle with cheese. Pour egg mixture over cheese.
Reduce oven temperature to 325°F. Bake for 50 minutes or until a knife inserted into center of tart comes out clean.
Nutrition Information:
Per Serving
310 calories
17 g carbohydrates
11 g protein
22 g fat
130 mg cholesterol
350 mg sodium
2 g fiber
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