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:
- Mediterranean Baked Happy Eggs in Avocado
- Starbucks Strawberry Smoothie Recipe
- Egg White Cabbage Bowl
- Green Tea Protein Smoothie
- Hummus, Tomato, Feta with Egg Toast
- Buttermilk Greek Yogurt Pancakes
- Egg White Breakfast Taco
- Mango, Pineapple, Spinach Smoothie
- Banana, Almond Butter, Granola Toast
- Banana Nut Smoothie
- Open-faced Mushroom and Blue Cheese Omelette
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 .
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.
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: [email protected] 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.
Thanks for sharing in the CWR blog-love!
Nichole, Ruthie, & Madeliene
- 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
- 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.