On weekends, for breakfast I often crave for a warm savory tart, filled with eggs, vegetables, and cheese. I love the taste of the flaky, crumbly, a little salty tart crust that melts in your mouth. So, I made mini baked egg cups with spinach and Gouda cheese this past weekend – smaller versions of this egg tart with Gruyere cheese I made about a month ago . My family loves them, and they also look great! Whether you live alone, or have guests knocking on your doors early in the morning, or people staying over at your house from the night before, this is a perfect breakfast! All you have to do is mix milk, cream, cheese, and spinach together, bake for 20-30 minutes – and it’s done!
The only thing that you should plan to do in advance (and, then just keep it in the freezer or refrigerator) is the tart shell. For the tart shell to be flaky, the tart dough has to be refrigerated for at least an hour before baking. Preparing the tart shell itself does not take any time to speak of, because you just mix the ingredients in the food processor, it’s the cooling time in the refrigerator that takes an hour or two. But it’s well worth it! Try it for your self!
Baked egg cups with spinach, cheese, and cherry tomatoes
Prep time: 35 min
Bake time: 30 min
Ingredients for tart crust:
- 1 1/2 cups flour
- 1/4 teaspoon salt
- 9 tablespoons cold unsalted butter
- 1 egg yolks
- 1 tablespoon ice water
Ingredients for filling:
- 2 eggs
- 1/2 cup heavy cream
- 1/4 cup milk
- 1/3 cup Gouda cheese, grated
- 1/8 teaspoon salt
- 1 tablespoon olive oil
- 1 bunch spinach
- 20 grape tomatoes, yellow and red
- salt to taste
Preparing tart shells (6 tart shells, 3 inch diameter each):
1) Prepare savory tart crust using the recipe and the method described in my recipe here. The only thing different here will be the size of tart pan: instead of using one large tart pan, use 6 smaller individual tartlet pans (3 inch diameter each). Bake empty smaller tart shells for about 20 minutes. You don’t need to bake them to brown or golden color, because you will continue baking them once you put the filling in.
To make the filling:
2) Preheat oven to 350 F. Cook spinach in olive oil for 10-15 minutes on medium heat until wilted. Salt to taste. Let it cool.
3) In a small bowl, whisk together eggs, heavy cream, milk. Then, add cheese and salt and mix well.
4) Divide spinach into 6 equal parts and place it in each of the baked 3″ tartlet shells, that you pre-baked in step 1. Divide the egg mixture into 6 equal parts and pour it over spinach into each of 6 tart shells.
5) Cut each grape tomato in half. Arrange tomato halves on top of each little tart, cut side down. As you see from the photo, the tart filling does not come all the way to the top of the tart shell edges, which is how it should be because the egg mixture will rise during baking.
6) Bake these egg cups for 20-30 minutes, until tart shell is golden brown and the filling top turns yellow-brownish and starts to rise, or when the tooth pick inserted in the middle of the tart comes out clean.
7) Remove from oven and let it cool for 10 minutes on wire rack before serving.
More tart recipes: