Savory Baked Egg Tarts Recipe

Savory Baked Egg Tarts

Like quiche – on a whole new level.

I love eggs. I love them boiled, scrambled, fried.  My all time favorite egg is poached. I LOVE the Egg Poaching scene in the movie Julie and Julia where Julie tries an egg for the very first time. “They taste like cheese sauce. Yum.”

I have always liked quiche, and use it as a go-to breakfast, lunch or dinner. Especially during the frantic pace of the holiday season, eggs are my friends. Simple. Easy. Yummy. Packed with protein.  They’re now widely considered to be a great source of healthy frugal protein. A Meatless Monday treat!

I came across this egg tart recipe idea in a magazine and had to try it. Tweaked a little, of course. These are as easy as quiche, but something different. You can cook the tarts to however you like your eggs yolks – hard or ooey-gooey. You can use a large sized muffin tin to cook tarts, but if you have pretty little tart pans – don’t you love fluted edges?! – then use these to impress your guests.

And, for a holiday festive look, add some red color with diced red bell pepper and some green with diced parsley. Hey! Maybe I should have called these “Happy Holidays Tarts!”


8 lightly baked tart shells in the tins, 3 to 4 inches in diameter
1 tablespoon olive oil
1 small onion, diced
1 red bell pepper, diced
1 cup chopped spinach, Swiss chard or kale
1/4  teaspoon cayenne pepper
1/2 teaspoon each salt and pepper
1 cup (4 ounces) grated cheese (such as fontina, gouda or white cheddar)
8 medium eggs

Preheat oven to 425 degrees.

In a skillet over medium high heat, saute onion in oil for 2 to 3 minutes, until softened. Add red pepper and spinach and cook another 2 to 3 minutes, until all vegetables are softened.

Remove from heat and let cool slightly. Stir in cheese, salt, pepper and cayenne pepper.

Divide mixture evenly and spoon into pie tart shells. Crack one egg onto top of each tart. Place filled tart shells on a baking sheet.

Bake at top of oven for 5 minutes for eggs with soft yolks. If you like the egg yolks more solid, then leave in oven and check every minute or two until desired doneness. Serve immediately.

Other Baked Egg Goodness:

Savory Egg Tarts, Bella Eats
Baked Eggs in a French Toast Basket, Willow Bird Baking
Zucchini Blossom and Mozzarella Baked Eggs, Bitchin’ Camaro
Tuscan Baked Eggs, Kalyn’s Kitchen
Baked Marinara Eggs, Enlightened Cooking
Baked Egg Cups, Cheeky Kitchen
Baked Chili Eggs, 80 Breakfasts
Summer Vegetable Baked Eggs, Cookin Canuck
Baked Eggs in Tomato Cups, Poor Girl Eats Well

— posted by Donna



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