Crustless Mushroom Spinach Tart

“Adapted from Taste of Home, Light & Tasty. You can add more or less spinach and mushrooms to suit your taste. Omit the breadcrumbs and it is South Beach Phase 1 friendly. If you use whole wheat breadcrumbs, as we did, it's good for phase 2. Enjoy!”
1hr 5mins

Ingredients Nutrition


  1. Coat a 9 inch pie plate with nonstick cooking spray.
  2. Sprinkle bottom and sides with bread crumbs; Shake out the excess. Set plate aside.
  3. In a nonstick skillet, saute mushrooms and onions in oil for 12-14 minutes, or untill all of the liquid has evaporated.
  4. Remove from the heat. Stir in spinach.
  5. In a bowl, combine the milk, eggs, salt and pepper.
  6. Stir in the spinach mixture, 1 cup of the Mexican cheese blend and all of the parmesan cheese.
  7. Pour into the prepared pie plate.
  8. Bake at 350 for 35-40 minutes or until a knife inserted near the center comes out clean.
  9. Sprinkle remaining 1/4 cup cheese around edges of the tart. Let stand 5 minutes before slicing.

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