2 tablespoons seasoned bread crumbs
2 tablespoons olive oil
10 ounces fresh white mushrooms, sliced (about 3 1/2 cups)
1/2 cup chopped onion
1 (10-ounce) package frozen, chopped spinach, thawed and squeezed dry
4 eggs, lightly beaten
1 cup milk
1 teaspoon salt
1/4 teaspoon ground black pepper
1 1/4 cups shredded Swiss cheese, divided
1/2 cup grated Parmesan cheese


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.
2. In a large skillet, heat 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.
3. In a large bowl, 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 in wedges.

Serve this tart for lunch or brunch with mixed salad greens or fresh fruit.

Crustless Mushroom and Spinach Tart
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