Egg and Cheese Tart

This recipe is adapted from "Easy Zucchini, Tomato, and Cheese Tart" by Jeanne Lemlin. It was shown on Sara Moulton's TV show "Sara's Secrets" and the recipe can be found on foodtv.com.

2 tbsp MP safe oil
1 onion, finely diced
1/4 tsp garlic powder
2 medium zucchini, quartered lengthwise and sliced finely (about 1-2 cups)
1 link smoked chicken sausage, finely diced*
3/4 cup egg whites**
1/2 cup cream or half and half (unenriched)
1 cup grated smoked Gouda
1/2 tsp salt pepper to taste

Using a large skillet with a little oil or cooking spray, fry the sausages pieces until crispy. Remove sausage bits to a large mixing bowl. Add more oil, the garlic powder, the onion and the zucchini to the pan. Saute until vegetables are soft and some of the liquid has evaporated, about 5 to 10 minutes. Set aside to cool. Into the large bowl with the sausage bits, add the eggs, cream, grated cheese, salt, and pepper. Add in the vegetables when they are somewhat cooled and stir to combine. Pour mixture into an oiled pie plate or tart pan. Bake in a 400 degree (F) oven for about 25 - 30 minutes or until the tart is a little brown around the edges and a knife inserted in the center comes out clean.

*I use one link of Applegate Farms Andouille sausage. I checked applegatefarms.com and their products seem to be made without extra antibiotics, nitrates, nitrites, or msg.

**I use the liquid egg whites that are sold in the dairy case with the eggbeaters and other egg substitute products. Make sure the ingredients list only egg whites and not other additives, some add D!

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