Veggie and Egg Tart in a Potato Crust







A recipe allowed in a / / diet.

If you don't want to include flour in your meals for whatever reason, you can still make so many sour tarts and pies! Make a mashed potato crust and fill it with whatever you want! For today, we chose some veggies and plenty of eggs.

Nutritional Chart

Calories: 216 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 8 g
  • 11 g
  • 21 g

Ingredients Needed for Veggie and Egg Tart in a Potato Crust

4 medium-sized potatoes, cubed
1 tablespoon butter
¼ cup milk
2 tablespoons of olive oil
1 carrot, sliced
3 ounces of mushroom, chopped
3 ounces of baby spinach
6 eggs
½ cup low moisture mozzarella, shredded
¼ cup heavy cream

How to Make Veggie and Egg Tart in a Potato Crust

  1. For the potato mash: fill a cooking pot halfway with water and heat it over medium heat. Add the potatoes and the salt. Boil them for 15-20 minutes until fork tender, maybe just a little more to have them extra-tender. Put them into a bowl, add the butter, salt, and the milk and mash them together using a masher until creamy. Set them aside.
  2. Grease with 1 tablespoon of olive oil a tart pan (8-inch/20 cm in diameter). Add the mashed potatoes to it, and spread them on the bottom and edges of the pan, to shape a crust. Bake the potato crust for 35 minutes to 350⁰F/175⁰C.
  3. Meanwhile, heat 1 tablespoon of olive oil in a skillet. Add the carrots and cook them for about 1 minute, stirring often. Add the mushrooms, salt, and pepper. Cook them until they soften a little, then add the baby spinach. Stir and cook until the spinach wilts. Set aside.
  4. Crack the eggs in a bowl. Season them with salt and pepper. Add about 1/4 cup of shredded mozzarella and the heavy cream. Whisk them all.
  5. Remove the potato crust from the oven, add the cooked mushroom and spinach mixture, the remaining mozzarella, and the whisked eggs.
  6. Bake the tart for 40 minutes at 350⁰F/175⁰C.

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