Oven-baked Veggie Tart

This oven-baked dish is ideal for breakfast, lunch or brunch…a deliciously easy way to get your veggies in.

Serves: 6Prep: 25 minutesCook: 50 minutesTotal: 1 hour 15 minutesDifficulty: Easy

Serves: 6


  • 2 tbsp. olive oil
  • 2 cloves garlic, minced
  • 1⁄4 cup onion, chopped
  • 2 cups mushrooms, sliced
  • 1 (5 oz.) bag baby spinach
  • 6 large eggs
  • 1⁄2 cup whole milk
  • 1⁄3 cup mozzarella cheese, shredded
  • 1⁄3 cup parmesan cheese, shredded
  • 1⁄4 tsp. sea salt
  • 1⁄8 tsp. pepper


  • Preheat oven to 400°F. Grease an 8”x8” glass baking dish.
  • In a large skillet over medium heat, add oil. Sauté garlic and onion, about 1-2 minutes. Add mushrooms; continue cooking 3-5 minutes, until tender.
  • Add baby spinach and cook 1 minute. Do not let spinach wilt. Remove extra liquid.
  • In a medium bowl, whisk eggs, milk, mozzarella cheese, parmesan cheese, salt and pepper together. Stir in mushroom mixture. Transfer to prepared baking dish.
  • Bake 40 minutes, until edges are light brown and a toothpick inserted in the center comes out clean. If edges turn dark too quickly, cover with aluminum foil.
  • Serve and refrigerate leftovers.