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Mediterranean Tart
Yield: 12 (1/6-pie) servings |
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| INGREDIENTS | WEIGHT | MEASURE | ||||
| Deep-dish pie shells, prebaked | - | 2 (10 in.) | ||||
| Goat cheese, crumbled | 8 oz. | 2 cups | ||||
| Roma tomatoes, seeded and diced | 8 oz. | 1 cup | ||||
| Fresh spinach, chopped | 6 oz. | - | ||||
| Red onion, diced | 4 oz. | 1 cup | ||||
| Monterey Jack cheese, shredded | 8 oz. | 2 cups | ||||
| Eggs | 1 lb. 5 oz.* | 12 Large | ||||
| Milk | 16 oz. | 2 cups | ||||
| Fresh basil, chopped | - | 2 Tbsp. | ||||
| Fresh oregano, chopped | - | 2 Tbsp. | ||||
| Garlic, chopped | - | 1 Tbsp. | ||||
| Salt | - | 1 tsp. | ||||
| Cracked black pepper | - | 1/2 tsp. |
- DIRECTIONS
- » Divide and portion ingredients into pie shells in the following order: goat cheese, tomatoes, spinach, onions, and Jack cheese.
- » Blend together eggs, milk, basil, oregano, garlic, salt, and pepper. Pour evenly over ingredients in pie shells.
- » Bake 50 to 60 minutes in 325°F oven or until center is firm and knife inserted in center comes out clean.
- » Remove from oven, cool slightly and serve immediately.
- » Garnish as desired.
*If using frozen or liquid wholeegg product.