This veggie-packed breakfast tart makes a great addition to any holiday brunch or potluck since it’s just as tasty at room temperature as it is warm.
Serving Size:
8
Active Time:
30 min.
Total Time:
2 hrs.
Ingredients
- 1½ lb. peeled potatoes, shredded and squeezed
- 5 large eggs, divided
- 2 Tbs. butter, melted
- 1¼ cups shredded Swiss cheese
- 1½ cups low-fat milk
- 2 tsp. Montreal chicken seasoning
- 2 tsp. Dijon mustard
- 1½ cups cooked chopped broccoli
- ¼ cup minced scallions
- ¾ cup diced roasted peppers
Instructions
- Heat oven to 425°F. Line sides of springform pan with parchment; grease. Wrap outside of pan with foil; place on baking sheet. Mix potatoes, 1 egg and butter; press into bottom and up sides of pan. Bake 30 min. or until browned. Sprinkle with 1 cup cheese. Bake 5 min. Let cool. Cover; chill overnight.
- In bowl, mix milk, seasoning, mustard and remaining eggs. Add last 3 ingredients. Season with salt and pepper. Chill overnight.
- Heat oven to 350°F. Pour custard into crust. Sprinkle with remaining cheese. Bake 40 min. or until set. Let sit 15 min. Remove from pan; slice to serve.
