Easy Spinach And Mushroom Tart Side Dish

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This is based on my other quickie, recipe #350071, but it contains no feta and no cream. some evenings i am truly lazy when it comes to cooking dinner, but we are not fans of frozen or tinned vegs. So this is a life-saver, because no other side dish is needed when you make this, it's no-nonsense and very quick. Do not use swiss chard, because the leaves are too hard and tend to dry out on top: use the soft english spinach with the small leaves. I buy the conveniently cleaned spinach in the bags. Some small yoghurt containers are 5 oz (150g) and others are 6 ox (175 g). Won't make a difference which you use.

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Steps

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Heat oven to 325 deg f / 160 deg celsius.

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Grease a tart plate with butter.

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Tear up or cut up the spinach roughly , and put into a mixing bowl.

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Add the chopped mushrooms and onion to the spinach.

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Whisk the eggs in another bowl , and add the yoghurt , seasoning salt , tabasco and garlic.

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Whisk well.

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Add to the spinach mixture.

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Mix through well with a spatula , wooden spoon , or your hands !.

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Pat the whole lot into the greased tart plate.

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Use your hands to flatten it a little -- it should fit well into an ordinary-size tart pan or plate.

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Drizzle over the olive oil , and then sprinkle with the dried breadcrumbs.

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Bake for 45 minutes , or until slightly puffed up and set.

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If you want , change the seasonings , or add more salt than suggested , as seasoning salt alone might not be enough.

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Nutmeg can also be added to the wet mixture.

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Ingredients

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baby spinach leaves, mushrooms, onion, eggs, yoghurt, seasoning salt, tabasco sauce, garlic, olive oil, breadcrumbs