Roasted Vegetable Cheese Tart

Serves: 6
Total Calories: 269


4 large eggs, lightly beaten
1 unbaked 9-inch pie shell, in a pie pan
1 cup shredded Swiss cheese (about 4 ounces)
2 1/2 cups Roasted Winter Vegetables or Roasted Summer Vegetables, homemade or purchased
2 tablespoons spicy brown mustard
1/2 cup milk


Heat the oven to 375°F. Brush a thin film of beaten egg over the interior of the unbaked crust. Scatter half of the cheese over the bottom of the crust top with the roasted vegetables, followed by the remaining cheese. Mix the remaining egg, mustard, and milk in a bowl, and pour into the pie it should just cover the solid ingredients. Bake until the custard is set and the crust has browned, 35 to 40 minutes. Rest for about 5 minutes, then cut into 6 or 8 wedges and serve.

From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 6
Total Calories: 269
Calories from Fat: 136

This Roasted Vegetable Cheese Tart recipe is from the Homemade in a Hurry Cookbook. Download this Cookbook today.

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