New This Month

Veggie Goat Cheese Tart

This brunch-perfect recipe comes courtesy of Chef Jenny Park of Los Angeles, California.

Source: Whole Living, March 2011


  • 1 tablespoon olive oil
  • 2 cloves minced garlic
  • 1/2 small red onion, thinly sliced
  • 1 diced zucchini
  • 10 eggs
  • 2 cups reduced-fat milk
  • 1 teaspoon fresh chopped thyme
  • 1 1/4 teaspoons coarse salt
  • 1/2 teaspoon freshly ground black pepper
  • 9-inch Low-Fat All-Purpose Pie Crust
  • 1/4 cup crumbled goat cheese
  • 1 cup chopped baby spinach
  • 1 tablespoon grated Parmesan


  1. Preheat oven to 350 degrees. Heat olive oil in a pan. Saute garlic, onion, and zucchini until tender, 6 to 8 minutes. Let cool.

  2. Whisk eggs, milk, thyme, salt, and black pepper. Spread cooked vegetables on a baked 9-inch pie crust.

  3. Add goat cheese, then baby spinach. Slowly pour in egg mixture and sprinkle with grated Parmesan and more pepper, if desired.

  4. Bake on a rimmed baking sheet 50 to 60 minutes until the center is just set. Let cool 30 minutes before serving.

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