Best Achocha (Bolivian Cucumber) Recipe - Gluten-Free Tart

cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast adds flavor with fewer calories

pie crust

🥗Healthier: whole wheat crust

💰Cheaper: homemade crust

Whole wheat crust offers more nutrients and fiber

spinach

🥗Healthier: kale

💰Cheaper: collard greens

Kale is nutrient-dense and often more affordable than spinach

Preheat the oven to 375°F (190°C).

Prepare the pie crust and place it in a tart pan.

Heat olive oil in a skillet over medium heat until shimmering.

Sauté chopped onion and garlic until translucent, about 3-4 minutes.

Add diced bell pepper and chopped achocha; cook until softened, about 5 minutes.

Stir in spinach and cook until wilted, about 2 minutes.

In a bowl, whisk together eggs, cream, and milk until well combined.

Season the mixture with salt, black pepper, and nutmeg to taste.

Spread the sautéed vegetables evenly over the pie crust.

Pour the egg mixture over the vegetables and sprinkle cheese on top.

Bake in the preheated oven until the tart is set and golden, about 30-35 minutes.

Let cool for a few minutes before slicing and serving.

Cooking Techniques

Spice Level:

Allergens