Would this be too heavy if made with a regular tart pastry crust. Non-sweetened of course. . .
No - I don't think so. It's a very quiche like consistency. I usually bake it for 20 minutes, then cover the edges in foil and bake it for another 10-15 to make sure it's baked in the center.
Cheer up with chickpeas.
Goya's Balsamic Chickpea Salad
The sun is out: Are you?
Good day, sunshine.
Gifts for Mother's Day
Make better cookies.
Please enter a valid email address.
Well played. You deserve a cookie.
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.