Italian Vegetable and Three Cheese Tart

By KatrinaB

Ingredients

• Refrigerated pie crust, softened as directed on box
• 4 Tablespoons extra virgin olive oil, divided
• 1/2 Large onion
• 2 Cloves of garlic
• 8 ounces button mushrooms, sliced
• 8 Ounces fresh spinach
• 1 zucchini squash
• 6 Eggs
• 1/2 Cup heavy cream
• 1 Cup shredded mozzarella cheese
• 5 Slices provolone cheese
• 1 tsp dried basil
• 1 Teaspoon dried oregano leaves
• 1 Teaspoon sea salt
• 1/2 Teaspoon cracked black pepper
• 1/2 Cup shredded Parmesan cheese
• 1/2 Cup Italian bread crumbs

Details

Preparation time 20mins

Preparation

Step 1

Preheat oven to 400 degrees.
Press pie crust into a tart mold and set aside.
Heat a large skillet over medium with 2 tablespoons olive oil.
Chop the onion, garlic and mushrooms and slice the zucchini into thin rounds and set aside. Saute the onion until translucent and add the garlic and mushroom and saute for 5 minutes. Scoop the vegetables from the skillet into a fine strainer set over a bowl to drain the excess liquid. Meanwhile, wilt the spinach with 1/2 tablespoon olive oil and add to the cooked and strained veggies. In a large bowl whisk together the eggs and heavy cream. Fold in veggies, mozzarella, basil, oregano and season with salt and pepper. Pour the mixture into the tart shell. Place provolone and zucchini slices to cover the top. In a small bowl combine the shredded Parmesan and bread crumbs and spread evenly over the top. Drizzle with remaining olive oil. Bake 40 minutes covering with foil half way through to prevent over browning. Cool for 10 minutes, slice and serve.