Spinach & Mushroom Mini Tarts Recipe

Name: Spinach & Mushroom Mini Tarts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 zucchini ends trimmed, cut into 4-inch pieces; 2 parsnips ends trimmed, cut into 4-inch pieces; 2 teaspoons olive oil; 1/2 cup onion chopped; 1 cup mushrooms chopped; 2 cups baby arugula; 1/2 teaspoon sea salt; 1/2 teaspoon black pepper freshly ground; 6 large eggs; 1/4 cup half and half; 1/2 cup Parmesan cheese grated; olive oil cooking spray

Servings: persons

2 zucchini ends trimmed, cut into 4-inch pieces
2 parsnips ends trimmed, cut into 4-inch pieces
2 teaspoons olive oil
1/2 cup onion chopped
1 cup mushrooms chopped
2 cups baby arugula
1/2 teaspoon sea salt
1/2 teaspoon black pepper freshly ground
6 large eggs
1/4 cup half and half
1/2 cup Parmesan cheese grated
olive oil cooking spray

1
Preheat oven to 400u00b0 F
2
Spray muffin pan with cooking spray. Attach Vegetable Sheet Cutter Attachment to KitchenAid(R) Stand Mixer. Insert the food holder and zucchini/cucumber adapter in the center of both ends of zucchini section, aligning the red marks. Secure zucchini and food holder onto attachment. Insert food skewer through zucchini/cucumber adapter and all the way through zucchini. Attach Thick Blade to attachment. Position bowl under blade to catch zucchini. Turn Stand Mixer to Speed 2 and position blade against zucchini to process. Repeat with remaining zucchini and parsnip sections. Reserve cores from vegetables.
3
Cut zucchini and parsnip sheets into 4-inch pieces. Absorb moisture with paper towel, if needed. Press 2 parsnip pieces in each prepared muffin cavity, crisscrossing each piece. Bake 10 minutes. Remove from oven and press 2 zucchini slices on top of parsnips, making the crust for the tarts. Return to oven and bake 5 minutes longer.
4
While crusts are baking, heat olive oil in a large skillet over medium-high heat. Add onion and mushrooms and saute 3-4 minutes. Chop parsnip and zucchini cores and add to skillet. Continue to saute 2 minutes longer. Stir in arugula and remove from heat. Season with salt and pepper. Let cool slightly.
5
Whisk eggs, Parmesan cheese and half and half in a large bowl. Add sautes vegetables and stir to combine. Divide egg mixture between muffin cups and bake 15 minutes until slightly puffed and eggs are cooked.
6
Serve immediately.

344

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 zucchini ends trimmed, cut into 4-inch pieces, 2 parsnips ends trimmed, cut into 4-inch pieces, 2 teaspoons olive oil, 1/2 cup onion chopped, and more.

Yes, Spinach & Mushroom Mini Tarts falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Spinach & Mushroom Mini Tarts

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