Having vegetarian seder guests? Providing that they are not vegan, this might be a nice dish to put on the table. It is pareve, high protein, low fat, and low carb. Plus, it is colorful, easy to make and it can be served room temperature as well as warm.
Even though it is arguably a frittata rather than a tart (or maybe even a kugel), I call it a crustless tart because it is basically this tart, minus the crust. The method of making it is so simple, you really don’t even need a recipe. Just grease a round pan generously with olive oil and arrange cooked spinach (defrosted frozen, squeezed very, very dry) and roasted red peppers in the pan. Sprinkle over salt and pepper. Whisk some eggs and pour over the top. Poke the spinach around to mix in the eggs. Bake.
And why wouldn’t this work with other vegetables, too? Maybe eggplant, onion, and red pepper (a nice combination also in this spread), or maybe cauliflower and onion (something like this, but with just eggs and no flour, of course), or broccoli and scallion.
Crustless Spinach Roasted Red Pepper Tart
10 ounces frozen spinach, thawed, squeezed very dry
2-3 roasted red peppers, cut in strips (sauteed red pepper okay, too)
5-6 eggs, whisked
Take a 9″ round pan (square is fine, too), and grease it well with olive oil. You can use an ovenproof dish and serve this directly from the baking pan, or use a foil pan and remove it from the pan after baking for serving on a platter.
Scatter spinach and red pepper strips over pan. Sprinkle with salt and pepper. Pour over eggs. Poke/stir around a bit to get the eggs into the spinach clumps (you could mix everything in a bowl and then pour it into the pan–either way is fine).
Bake at 375 degrees for 30 minutes or until set.
Good warm, room temperature, or even cold (at least I like it that way).
I don’t see any reason why you couldn’t use this same method with other vegetables, such as cauliflower or broccoli (either boiled, roasted, or defrosted frozen) mixed with thinly sliced onion or scallion. Maybe even a mixture of roasted eggplant cubes, onion, and red pepper.