Mini Root Vegetable Tarts Recipe is a delightful savory breakfast or brunch to enjoy with your family this weekend! I love miniature baked goods… why are they so darn cute?! Mini cakes, hand pies, tarts, and rolls are a perfectly lovely addition to any gathering. Our mini root vegetable tarts are similar to a quiche but individual size. They are made with eggs, turnips, carrots, parsnips, onion, and swiss cheese! They are really wonderful this time of year with all the fresh produce available in home gardens, the markets, and vegetable stands. If you are looking for the perfect way to impress the pickiest guests, then look no further! Our Mini Root Vegetable Tarts Recipe is exactly what you are looking for! Enjoy. 🙂

We love Fit Friday’s!! Because we love hanging out with Miss Nichole from Pure Clean Fitness! She’s a been apart of our Friday’s for many years and we love her so much!! Thank you, Nichole, for coming every week and sharing your awesome fitness knowledge with us! If you want check out more of our Fit Friday posts then CLICK HERE!

Mini Root Vegetable Tarts Recipe is sure to be a favorite!

When I was a kid, my mother would make an egg and cheese quiche at least once a month and I have to say my little tastebuds where in heaven every time this fabulous weekend surprise came around! My love for quiches and tarts has only grown with me over the years. I love them! So… this recipe is a spin off of the one my mom would make when I was younger. I added in a lovely variety of root vegetables and I think you’ll agree that it’s pretty near perfect! This recipe calls for pre-made crusts, which you can find in any grocery market, in the frozen isles. If you feel like making a crust, then I suggest our French Pâte Brisée Sucrée! I would just make it savory by omitting the sugar and then use miniature tart/pie pans. Either way you decide to go, you’ll adore our Mini Root Vegetable Tart Recipe and your family and friends will be SO impressed!

We hope you’ll love these other healthy breakfast recipes, too:

Healthy Benefits of Eggs

Eggs are among the most nutritious foods on the planet.
A whole egg contains all the nutrients required to turn a single cell into a baby chicken.
A single large boiled egg contains:
Vitamin A: 6% of the RDA
Folate: 5% of the RDA
Vitamin B5: 7% of the RDA
Vitamin B12: 9% of the RDA
Vitamin B2: 15% of the RDA
Phosphorus: 9% of the RDA
Selenium: 22% of the RDA
Eggs also contain decent amounts of vitamin D, vitamin E, vitamin K, vitamin B6, calcium and zinc
This comes with 77 calories, 6 grams of protein and 5 grams of healthy fats.
Eggs also contain various trace nutrients that are important for health.
In fact, eggs are pretty much the perfect food. They contain a little bit of almost every nutrient you need.
If you can get your hands on pastured or omega-3 enriched eggs, these are even better. They contain higher amounts of omega-3 fat and are much higher in vitamin A and E .

Fit Friday!

Beautiful Madeliene is now a mom of two amazing children. Having a toddler and a newborn means that you are trying to survive. You aren’t trying to get 8 hours of sleep, instead, you are trying to get the most out of sleep when you get the chance. You aren’t eating homemade elaborate meals, you are looking for shortcuts and trying to eat what you can while respecting your body and all it needs to do.

For those that follow me, you know that I have been battling cancer, Hodgkin Lymphoma. I am not out trying to get faster run times, instead I am listening to my body and moving as much as I feel the need and ability to. I strive for one mile a day, on chemo weeks, that one mile is a slow walk. I am not eating a ton of veggies, even though veggies have regularly been a staple in my life. Instead I am eating whatever actually sounds good and doesn’t make my stomach roll.

These are two extremes, I know that. You don’t need to have extreme conditions to have days where being some ideal picture of health be a non-option. The best thing you can do is respect yourself and your body. Some mornings you need that extra hour of sleep before a big day, more than an early hour at the gym. When your kids make cookies, you celebrate with them and eat a cookie, even if it doesn’t fit in with your macros that day. And when you have had a rough day and need to come home to some comfort food, enjoy it. don’t feel guilty about it.

Being some ideal vision of health is not always possible. Instead learn to listen to your body, respect yourself and understand that there are days you are going to be right on and there are days when you are simply going to do the best you can.

We love to hear about your magical cooking moments. . . if you get a chance to make our recipes then leave us a comment or tag us on Instagram @cookingwithruthie, pin us on Pinterest, or follow along with us on Facebook so we can share in the joy of cooking with you! Please reach out if you have questions or comments via our email: ruthie@cookingwithruthie.com. We’re excited to see you again soon!

One more thing before you go. . .

We love creating recipes and sharing our adventures with you, so if you can do us a huge favor it’d really support us! It’s easier to stay motivated to share our best with you when we hear from you!! We adore our readers and it really makes our day to get comments, social tags/shares, or pins that you save for later to share with your family and friends! Our hearts sing when you do. . . we SEE you and we do our very best to respond to all the love! It also amps up our mo-jo so we get lots of awesome things done around here.

Cooking with Ruthie on Instagram

Cooking with Ruthie on Pinterest

Cooking with Ruthie on Facebook

Thanks for sharing in the CWR blog-love!

Love Always,

Nichole, Ruthie, & Madeliene

Mini Root Vegetable Tarts

Ingredients

½ cup carrot, small diced
½ cup parsnip, small diced
½ cup turnip, small diced
½ cup onion, small diced
1 cup heavy cream
4 eggs
1 1/2 cups swiss cheese, divided
6- 4 inch tart shells, savory
4 tablespoons chives, chopped for garnish
salt and pepper to taste

Instructions

Preheat oven 325 degrees F.
In a large skillet saute carrots, onions, parsnips, and turnips for 4 minutes; set aside.
In a small mixing bowl whisk cream and eggs until combined.
Place 3 tablespoons of root vegetable mixture in each tart shell and top with 3 tablespoons cheese.
Cover each tart with 3 tablespoons egg mixture.
Bake for 35 minutes, add 1 tablespoon of swiss cheese in the last 3 minutes of baking, to garnish.
Allow to cool and top with fresh chives to serve.

Ashwini says:

August 29, 2019 at 3:29 am

This is So yummy Recipe, I like Cheese Combination Recipes, Mini root vegetables are very tasty and Healthy.
Thank You for Sharing this information.

Madeliene says:

August 29, 2019 at 11:37 pm

Of course!! Thanks so much for your fun comment and we are thrilled to hear that you love this recipe!