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Mediterranean Tart
Yield: 12 (1/6-pie) servings
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| INGREDIENTS |
WEIGHT |
MEASURE |
| Deep-dish pie shells, prebaked |
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2 (10 in.) |
| Goat cheese, crumbled |
8 oz. |
2 cups |
| Roma tomatoes, seeded and diced |
8 oz. |
1 cup
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| Fresh spinach, chopped |
6 oz. |
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| 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 |
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2 Tbsp. |
| Fresh oregano, chopped |
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2 Tbsp. |
| Garlic, chopped |
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1 Tbsp. |
| Salt |
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1 tsp. |
| Cracked black pepper |
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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 whole egg product.
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