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Roasted Vegetable Tart

Roasted beet and carrot pair perfectly with nutty flavored Gruyère cheese and creamy feta in this easy quiche.

Serves 8
Ready in 30 mins
Prep time 5 mins
Cooking time 25 mins
284 calories per serving


> 1 (9-inch) frozen pie crust
> 4 large eggs
> 1 cup low-fat milk
> 1/2 cup heavy cream
> 2 cups roasted vegetables
> 1/2 cup grated Gruyere cheese
> 1/2 cup crumbled feta cheese


Preheat oven to 400F. Line the crust with foil and fill with dried beans. Bake 10 min. Remove foil and beans.
While crust bakes, separate 2 eggs and place their yolks in a large bowl. (Reserve whites for another use.) Add the remaining eggs to the yolks and whisk together with milk and cream. Season with salt (in moderation) and pepper.
Remove pie crust from oven. Arrange vegetables and Gruyère at the bottom of the prepared pie shell and pour the egg mixture over. Bake 15 min. or until filling is golden brown and set. Add the feta cheese and cook for an additional 5 min. For best results, allow tart to cool slightly before serving.


Add caramelized onions or ham for added depth of flavor.

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