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Nutrition Facts
Serving Size 50 g
(Approx. 18 Servings)
Amount Per Serving
Calories 160 Calories From Fat 90
% Daily Value*
Total Fat 10 g 15%
Saturated Fat 5 g 25%
Trans Fat 0.0 g
Cholesterol 10 mg 3%
Sodium 200 mg 8%
Total Carbohydrate 12 g 4%
Dietary Fiber 0 g 0%
Sugars 1 g
Protein 6 g
Vitamin A 6% Iron 4%
Vitamin C 2% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Ham & Cheese Spinach Tart
Prep Time
15 minutes
Cook Time
35 minutes
Total Time
50 minutes
18  People


Recipe makes 18 Servings

2 pb deep dish pie crust, thawed
1/4 cup(s) H-E-B Real Egg
8 Hill Country Fare Smoked Turkey Ham slices, cut into thin strips
3 cup(s) H-E-B Baby Spinach Leaves, thin sliced
1 cup(s) H-E-B 2% Shredded Cheddar Cheese
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Heat oven to 400°F.
Line a baking sheet with foil and spray with nonstick cooking spray.
Remove one piecrust from pie pan, place on prepared baking sheet. Brush with Real Egg.
Layer ham strips on piecrust, leaving 1 inch bare along the edge. Layer spinach leaves and shredded cheese over ham.
Remove second pie crust from pie pan. Place over layered ingredients. Seal crust edge with fingertips.
Brush top of crust with Real Egg. Make 8 slits to allow steam to escape.
Bake 25 minutes or until golden.
Cool. Cut tart into 18 wedges.



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