{"id":11254,"date":"2026-08-29T19:22:04","date_gmt":"2026-08-29T19:22:04","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=11254"},"modified":"2026-08-29T19:22:11","modified_gmt":"2026-08-29T19:22:11","slug":"crispy-potato-crust-mushroom-and-spinach-tart","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/crispy-potato-crust-mushroom-and-spinach-tart\/","title":{"rendered":"Crispy Potato Crust Mushroom and Spinach Tart"},"content":{"rendered":"
<\/div>
\n\t
\"\"<\/div>\n\t
<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Crispy Potato Crust Mushroom and Spinach Tart<\/span><\/h2>\n
<\/div>\n
A crispy potato crust mushroom and spinach tart is a naturally gluten-free, savory Mediterranean dish featuring a golden, shredded potato base filled with saut\u00e9ed mushrooms, tender spinach, melted cheese, and a creamy egg custard.<\/span><\/div>\n
<\/div>\n
Prep Time<\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>45 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>1 hour<\/span><\/span> hr<\/span> 5 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
<\/div>\n\n
Servings: <\/span>6<\/span><\/div>\n\n
Author: <\/span>Simply Mediterranean<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>

<\/span>For the Crust:<\/span><\/h4>
  • 3<\/span> medium<\/span> potatoes<\/span> shredded, and squeezed completely dry<\/span><\/li>
  • 1<\/span> Tbsp, plus extra for greasing\/frying<\/span> olive oil <\/span><\/li>
  • salt & pepper<\/span><\/li>
  • garlic powder.<\/span><\/li><\/ul><\/div>

    <\/span>For the Filling:<\/span><\/h4>
    • 1<\/span> cup<\/span> sliced mushrooms<\/span><\/li>
    • 2<\/span> cups<\/span> fresh spinach or kale<\/span><\/li>
    • 1<\/span> cup<\/span> shredded Mozzarella, Fontina, or Feta cheese<\/span><\/li>
    • 2<\/span> eggs<\/span> beaten<\/span><\/li>
    • \u00bd<\/span> cup<\/span> heavy cream or milk<\/span> seasoned to taste<\/span><\/li><\/ul><\/div><\/div>\n

      <\/span>Instructions<\/span><\/h3>

      <\/span>Prepare and Bake the Crust:<\/span><\/h4>
      • Preheat oven to 400\u00b0F (200\u00b0C).<\/div><\/li>
      • Squeeze shredded potatoes completely dry with a towel for crispiness, then press into a greased tart pan, and bake for 20\u201325 minutes until golden. Remove crust from oven to cool a bit.<\/div><\/li><\/ul><\/div>

        <\/span>Prepare Filling and Bake:<\/span><\/h4>
        • Saut\u00e9 mushrooms and spinach in olive oil until tender and moisture evaporates. Whisk eggs and cream. Assemble vegetables and half the cheese in the crust, pour the egg mixture over, and top with remaining cheese.<\/div><\/li>
        • Bake for another 20 minutes until set and golden, remove from oven, and let rest 10 minutes before slicing and serving.<\/div><\/li><\/ul><\/div><\/div>\n
          <\/div>\n\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":11250,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[362,2019,618,136,5327,2505,687,140,4343],"tags":[],"class_list":["post-11254","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-breakfast-brunch","category-appetizer","category-baked","category-entree","category-italian-american","category-lunch","category-sauteed","category-side","category-tart"],"jetpack_featured_media_url":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-content\/uploads\/2026\/08\/Crispy-Potato-Crust-Tart.jpeg","_links":{"self":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/11254","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/comments?post=11254"}],"version-history":[{"count":1,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/11254\/revisions"}],"predecessor-version":[{"id":11256,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/11254\/revisions\/11256"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media\/11250"}],"wp:attachment":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media?parent=11254"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/categories?post=11254"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/tags?post=11254"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}