Crustless Mushroom Spinach Tart
Delightfully light and bursting with flavor, this Crustless Mushroom Spinach Tart is a perfect fusion of earthy mushrooms, fresh spinach, and creamy cheeses. With a rich blend of Swiss and feta cheese, enhanced by aromatic garlic, onions, and a hint of nutmeg, this low-carb, gluten-free dish is a must-try for brunch, lunch, or dinner. Eliminating the crust allows the velvety egg-based filling to take center stage while cutting down on prep time—all in under an hour! Serve this golden tart warm or at room temperature alongside a crisp green salad for an effortlessly elegant meal that's as wholesome as it is satisfying.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter (optional)
- 1 medium yellow onion, diced
- 2 cloves garlic cloves, minced
- 8 ounces cremini mushrooms, sliced
- 4 cups fresh spinach, roughly chopped
- 4 large eggs
- 1 cup half-and-half cream
- 1 cup shredded Swiss cheese
- 1 half cup crumbled feta cheese
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.125 teaspoon ground nutmeg (optional)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9-inch pie dish or tart pan with nonstick spray or a thin layer of butter.
Heat the olive oil and unsalted butter (if using) in a large skillet over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened and translucent. Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the sliced mushrooms to the skillet and sauté for 5-7 minutes until they release their moisture and begin to brown.
Stir in the fresh spinach and cook for 2-3 minutes, or until wilted. Remove the skillet from heat and let the mixture cool slightly.
In a large mixing bowl, whisk together the eggs, half-and-half, shredded Swiss cheese, crumbled feta cheese, salt, black pepper, and nutmeg, if using.
Add the sautéed mushroom and spinach mixture to the egg mixture, stirring to combine evenly.
Pour the mixture into the prepared pie dish or tart pan, spreading it out evenly.
Bake the tart in the preheated oven for 25-30 minutes, or until the center is set and the top is golden brown.
Remove the tart from the oven and let it cool for 5-10 minutes before slicing and serving.
Enjoy as a standalone dish or pair with a simple green salad for a complete meal.
Nutrition Facts
Calories |
1730 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.8 g | 174% | |
| Saturated Fat | 63.9 g | 320% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1043 mg | 348% | |
| Sodium | 3011 mg | 131% | |
| Total Carbohydrate | 46.1 g | 17% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 18.6 g | ||
| Protein | 90.3 g | 181% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 1851 mg | 142% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 2926 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
