Baked Egg and Spinach Tart with Goat Cheese

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A tender baked tart combining fluffy eggs, sautéed spinach, and tangy goat cheese, blending simple ingredients into a delightful brunch centerpiece. This french-inspired brunch (vegetarian) ready in about 55 minutes layers pre-made pie crust, fresh spinach, olive oil into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 40 min Serves 4 French cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F (190°C). Roll out 1 pre-made 9-inch pie crust into a tart pan and prick the bottom with a fork. Bake crust blind by placing parchment paper and pie weights on it, baking for 10 minutes until set but not browned.
  2. Step 2: While crust bakes, heat 1 tbsp olive oil in a skillet over medium heat. Add 1 minced garlic clove and sauté for 30 seconds until fragrant.
  3. Step 3: Add 150 g fresh spinach and cook, stirring frequently, for 2-3 minutes until wilted. Remove from heat and let cool slightly.
  4. Step 4: In a mixing bowl, whisk 4 large eggs with 1/2 cup heavy cream, 1/2 tsp salt, 1/4 tsp black pepper, and a pinch of nutmeg until smooth.
  5. Step 5: Spread the sautéed spinach evenly over the baked crust. Sprinkle 100 g crumbled goat cheese on top.
  6. Step 6: Pour the egg and cream mixture over the spinach and cheese. Bake in the oven for 25-30 minutes until the filling is set and golden around the edges.
  7. Step 7: Let the tart cool for 5 minutes before slicing and serving warm.

Frequently asked questions

How long does Baked Egg and Spinach Tart with Goat Cheese take to make?

Total time is about 55 minutes (15 min prep + 40 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Baked Egg and Spinach Tart with Goat Cheese?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Baked Egg and Spinach Tart with Goat Cheese?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Egg and Spinach Tart with Goat Cheese for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Baked Egg and Spinach Tart with Goat Cheese vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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