Post by Loupy on May 30, 2012 13:12:37 GMT -7
SAVORY EGG TARTS for a crowd
posted by Donna
www.apronstringsblog.com/
I came across this egg tart recipe idea in a magazine and had to try it. Tweaked a little, of course. These are as easy as quiche, but something different. You can cook the tarts to however you like your eggs yolks – hard or ooey-gooey. You can use a large sized muffin tin to cook tarts, but if you have pretty little tart pans – don’t you love fluted edges?! – then use these to impress your guests.
And, for a holiday festive look, add some red color with diced red bell pepper and some green with diced parsley. Hey! Maybe I should have called these “Happy Holidays Tarts!”
Serves: 8
Ingredients:
8 lightly baked tart shells in the tins, 3 to 4 inches in diameter
1 tablespoon olive oil
1 small onion, diced
1 red bell pepper, diced
1 cup chopped spinach, Swiss chard or kale
1/4 teaspoon cayenne pepper
1/2 teaspoon each salt and pepper
1 cup (4 ounces) grated cheese (such as fontina, gouda or white cheddar)
8 medium eggs
Instructions:
Preheat oven to 425 degrees.
In a skillet over medium high heat, saute onion in oil for 2 to 3 minutes, until softened.
Add red pepper and spinach and cook another 2 to 3 minutes, until all vegetables are softened.
Remove from heat and let cool slightly.
Stir in cheese, salt, pepper and cayenne pepper.
Divide mixture evenly and spoon into pie tart shells.
Crack one egg onto top of each "tart."
Place filled tart shells on a baking sheet.
Bake at top of oven for 5 minutes for eggs with soft yolks.
If you like the egg yolks more solid, then leave in oven and check every minute or two until desired doneness.
Serve immediately.
All rights reserved.
posted by Donna
www.apronstringsblog.com/
I came across this egg tart recipe idea in a magazine and had to try it. Tweaked a little, of course. These are as easy as quiche, but something different. You can cook the tarts to however you like your eggs yolks – hard or ooey-gooey. You can use a large sized muffin tin to cook tarts, but if you have pretty little tart pans – don’t you love fluted edges?! – then use these to impress your guests.
And, for a holiday festive look, add some red color with diced red bell pepper and some green with diced parsley. Hey! Maybe I should have called these “Happy Holidays Tarts!”
Serves: 8
Ingredients:
8 lightly baked tart shells in the tins, 3 to 4 inches in diameter
1 tablespoon olive oil
1 small onion, diced
1 red bell pepper, diced
1 cup chopped spinach, Swiss chard or kale
1/4 teaspoon cayenne pepper
1/2 teaspoon each salt and pepper
1 cup (4 ounces) grated cheese (such as fontina, gouda or white cheddar)
8 medium eggs
Instructions:
Preheat oven to 425 degrees.
In a skillet over medium high heat, saute onion in oil for 2 to 3 minutes, until softened.
Add red pepper and spinach and cook another 2 to 3 minutes, until all vegetables are softened.
Remove from heat and let cool slightly.
Stir in cheese, salt, pepper and cayenne pepper.
Divide mixture evenly and spoon into pie tart shells.
Crack one egg onto top of each "tart."
Place filled tart shells on a baking sheet.
Bake at top of oven for 5 minutes for eggs with soft yolks.
If you like the egg yolks more solid, then leave in oven and check every minute or two until desired doneness.
Serve immediately.
All rights reserved.
