Spring Vegetable Tart

By klzrebiec

Hands on: 20 minutes
Total: 1 hr. 10 mins.
Serves 8

Ingredients

• 1 9 inch unbaked pie crust
• 3 chopped scallions(white and light green parts)
• 2 tbsps. 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

Preparation

Step 1

Preheat oven to 425 degrees. 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 degrees. Bake for 50 minutes or until a knife inserted into center of tart comes out clean.