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Source: America's Favorite Food Associations

Crustless Mushroom and Spinach Tart
A crustless mushroom and spinach tart with cheese that makes it a nice meal or appetizer.
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Serves: 6
Prep Time: 15 minutes
Cook Time: 40-45
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2 tablespoons bread crumbs, dry Italian
2 tablespoons olive oil
10 ounces (about 3 1/2 cups) fresh white mushrooms, sliced
1/2 cup onion, chopped
1 package frozen chopped spinach, thawed and squeezed dry
4 eggs, slightly beaten
1 cup milk
1 teaspoon salt
1/4 teaspoon ground black pepper
1 1/4 cups Swiss cheese, shredded, divided




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. In a large skillet in hot 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. 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.




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