Author Notes
This cheesy tart is full of winter vegetables, making it hearty enough to serve for lunch with a steaming bowl of soup on the side. It is also great for brunch.
Other varieties of cheese may be substituted.
—mshivers60
Ingredients
- Crust:
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1 2/3 cups
finely crushed buttery flavor crackers
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1/3 cup
unsalted butter, melted
- Filling:
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2 tablespoons
unsalted butter
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1/2 cup
thinly sliced shallots
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8 ounces
cream cheese, softened
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1 cup
sour cream
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1/2 teaspoon
Greek seasoning
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1 pinch
ground nutmeg
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1/2 teaspoon
kosher salt
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1/2 teaspoon
black pepper
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6
large eggs
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1/3 cup
crumbled feta cheese
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1 1/2 cups
crumbled goat cheese
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6 ounces
trimmed and chopped fresh spinach
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6 ounces
trimmed and chopped fresh kale
Directions
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Heat oven to 350 degrees.
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For crust, put cracker crumbs in a large bowl. Drizzle with melted butter. Work together with a fork. Press into bottom of a 10-inch spring form pan. Set aside.
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For filling, in a small skillet, melt butter over medium high heat. Add shallots and cook for 3 minutes, stirring often. Remove from heat.
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In a large mixing bowl, beat cream cheese on medium speed until smooth. Add sour cream, seasoning, nutmeg, salt, and pepper. Beat until well mixed.
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Add eggs one at a time, beating well after each addition. Beat in cheeses.
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Stir in spinach, kale, and onions. Pour over crust. Bake on center rack for 50-60 minutes or until center is set. Cool to room temperature.
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May serve at room temperature or chilled. Cut into wedges to serve. Garnish as desired. Serves 10.
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