Baked Cheddar and Vegetable Quiche Tart
This baked quiche-like tart features a crisp multigrain cracker crust layered with a medley of sautéed zucchini, mushrooms, onions, and red peppers, all bound together with a creamy egg and cheese filling.
Instructions
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1
Preheat oven to 375°F. In a small bowl, combine the crushed multigrain crackers and melted butter. Press the mixture onto the bottom of a greased 9-inch springform pan.
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2
Sprinkle the shredded cheddar cheese over the cracker crust. In a large skillet, sauté the chopped zucchini, mushrooms, onion, and red pepper in olive oil until tender, about 5-7 minutes. Spoon the sautéed vegetables over the cheese layer.
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3
In a large bowl, beat the cream cheese until smooth. Add the lightly beaten eggs and mix on low speed just until combined. Stir in the crumbled cooked bacon. Pour the egg mixture over the vegetable layer, then sprinkle the grated Parmesan cheese on top.
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4
Place the springform pan on a baking sheet and bake for 30-35 minutes, until the center is almost set. Allow the tart to cool on a wire rack for 10 minutes, then carefully run a knife around the edge to loosen and remove the sides of the pan. Serve the baked Cheddar and Vegetable Quiche Tart warm or chilled. Refrigerate any leftovers.
Nutrition Information
Per serving (based on 8 servings)
Nutrition information is automatically calculated and should be considered an estimate.
