Vegetable Tart (No Pastry)

No Pastry Vegetable Tart
No Pastry Vegetable Tart
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No Pastry Vegetable Tart


August 1, 2016This simple vegetable tart can be made with only a few minutes effort and provides a light and healthy lunch or dinner, served hot or cold.

  • Prep: 10 mins
  • Cook: 35 mins
  • 10 mins

    35 mins

    45 mins

  • Difficulty: Easy
  • Yields: Serves 4-6

This simple recipe can be made with only a few minutes effort and provides a light and healthy dinner or lunch. It is great option if you are in a rush and want something tasty. You can use whatever green vegetables you have to hand - I often add grated zucchini, broccoli, Asian greens or spinach. If you have left over spuds that care cooked, then this would be a perfect opportunity to make use of them.

While I love a bit of pastry, I'm always surprised how little I miss it. For a little change you can sprinkle some breadcrumbs in the greased base before you pour in the mixture for a bit of texture.

If you are in a real rush, then you can skip the first cooking step and just put the whole mix straight in the oven. You want to cook it until the middle is just set and still has a tiny wobble.


2 bacon, rashers, roughly chopped

1 onion, small, finely chopped

50g cheese, grated

3 eggs

200ml milk

1/2 tsp oregano, dried

1/4 tbsp cayenne pepper

1 asparagus, bunch (or other greens e.g. zucchini, beans, broccoli)

8 cherry tomatoes, halved

1 tsp olive oil

salt and pepper


Preheat your oven to 180C.

In a frying pan over a high heat, sauté the bacon until it browns and begins to go crisp. Reduce the heat to low, add the onion and cook for a few minutes until softened and translucent.

Combine the cheese, eggs and milk in a bowl. Add the cayenne pepper, oregano and season with a good pinch of salt and pepper.

Add the onions to the egg mixture and stir to combine.

Pour the mixture into a greased quiche or tart dish. Bake at 180C for 35-40 minutes until golden brown and just firm in the centre.


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About the author

Ben Macdonald

When Ben isn’t devouring food, he is thinking what to cook next. After spending his adult life eating his way around the world he ended up channelling his culinary creativity as a finalist in Masterchef Australia – famously impressing Heston Blumenthal with a campfire from steak and potatoes - before being eliminated the very next episode.
Following some time in several top restaurants he is now focussed on sharing his love of home cooking and making each meal better than the last.