I just bought 4 individual mini tart pans. Please excuse all the individual mini tarts I’ll be making in the near future.


  • 1 pie crust (homemade or store-bought, doesn’t matter)
  • 4 eggs
  • 2 egg yolks
  • 1/3 cup of nonfat, plain, Greek yogurt
  • 1/2 cup of steamed broccoli, chopped
  • 1/2 cup of diced potatoes, pan fried with onion
  • 1/3 cup of shredded parmesan and mozzarella medley
  • 1 teaspoon of salt
  • 1 teaspoon of pepper


  1. Preheat the oven to 350° F.
  2. Divide the pie crust into 4 and press into four 4-inch tart pans (or one regular sized pie pan). Blind bake for 10 minutes. Remove from the oven.
  3. In a bowl, whisk together the eggs, yogurt, cheese, salt, and pepper.
  4. Divide the broccoli and potatoes between the 4 shells and fill with egg mixture.
  5. Sprinkle extra cheese on top, if desired.
  6. Bake for about 20-25 minutes until egg mixture is set.


This recipe originally appeared on Ariel’s website.

Ariel Lee on Instagram
Ariel Lee
Ariel Lee is a food blogger and DIY lover. She is the founder of Average Ariel, a website dedicated to recipes, food photography, and DIY projects.