Tomato, kale, cheese, tart
What’s left in your refrigerator this week? Any remaining assorted veggies, pieces of cheese waiting to be used up? You can easily utilize a few of these remaining complementary ingredients from your refrigerator at weeks end. Blended together with a few eggs, some half and half, then poured into a ready- made pie crust, voila, there you have it, a delicious no-waste-meatless meal in less than an hour. From my end of the week refrigerator today, a simple, Tomato, kale, cheese, tart.
Tomato, kale, cheese, tart
March 11, 2016
Persons
1
Serving Size
1 slice
Notes
Delicious, quick, and easy idea for using up vegetables and cheeses left over in your refrigerator at the end of the week
Ingredients
- 1 greased 10 inch tart pan
- 1 ready made pie crust, rolled out and fitted into tart pan, baked according to package directions
- 3 eggs, beaten
- 1 1/2 cups half and half
- pinch nutmeg
- couple good pinches each coarse kosher salt and cracked black pepper
- 3 tomatoes, cored, sliced
- 1 1/2 cups chopped kale, cooked in salted boiling water for 2 minutes, drained, squeezed dry
- 1 1/2 cups any combination of shredded cheeses
Instructions
- Preheat oven to 350 degrees. Prepare pie crust according to package directions. In a large bowl whisk together the eggs and the half and half, sprinkle in the nutmeg, salt, and pepper, stir in the cooked kale and cheeses, blend well
- Pour mixture into the pie shell. Arrange the tomato slices decoratively onto the egg mixture. Set filled tart pan onto a parchment lined baking sheet, bake around thirty- five minutes, until the egg mixture is fully set. Serve hot or at room temperature.
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