2 Cali’flour Crusts (Plain or Italian)
1 T sour cream
¾ c milk
Pinch of nutmeg
Salt and pepper
½ c leeks finely sliced
¼ c Swiss chard minced
¼ c goat cheese
¼ c broccoli florets chopped
½ T fresh rosemary chopped
15 Individual 3” tart pans
Using a 3” cookie cutter, cut out circles from 2 uncooked, semi-thawed Cali’flour Crusts. Place cut-outs in the base of tart pans. Place on tart pans on a cookie sheet or baking pan.
(NOTE: you will not use all of the mixture for this recipe)
Combine eggs, sour cream, milk, nutmeg, salt and pepper in a bowl. Mix well.
Preheat oven to 375. Pour filling into tins. In sets of five, top with three different ingredients: rosemary and finely sliced raw leeks, then minced swiss chard and goat cheese, followed by broccoli and leeks. Place in oven and bake till egg is set (about 10-15 min depending on toppings used). Remove from oven and arrange in the shape of a Christmas tree or simply on a serving tray. Enjoy!