Vegetable Tart with Potato Crust
|Frozen hash brown potatoes||1 Pound, thawed|
|Scallions||3 , chopped|
|Finely chopped thyme||1 Teaspoon (Fresh)|
|Zucchini||1 Small, chopped|
|Garlic||1 Clove (5 gm), minced|
|Canadian bacon slices/Veggie bacon strips||2 , chopped|
|Spinach leaves||2 Cup (32 tbs), coarsely chopped (Packed)|
|Tomato||1 Small, cored and chopped|
|Ground black pepper||1⁄4 Teaspoon|
|Liquid egg substitute||3⁄4 Cup (12 tbs)|
|Fat free grated cheddar cheese||1 Ounce|
To make the crust: Preheat the oven to 350°F.
Coat a 9" pie plate or tart pan with removable bottom with cooking spray.
In a medium bowl, combine the potatoes, scallions, egg substitute, thyme, and salt.
Press the mixture onto the bottom and up the side of the prepared pan.
Bake for 30 minutes, or until firm to the touch.
Cool on a rack.
To make the filling: Meanwhile, heat a medium nonstick skillet coated with cooking spray over medium heat.
Add the zucchini and garlic and cook, stirring, for 2 minutes, or until tender.
Add the Canadian bacon, spinach, tomato, salt, and pepper and cook, stirring frequently, for 5 minutes, or until the spinach is wilted and the liquid has evaporated.
Remove from the heat and cool.
Stir in the egg substitute.
Pour the vegetable mixture into the crust.
Sprinkle with the cheese.