On a recent weekday, I had a middle of the day appointment that kept me home from work. While getting ready for my day I thought about the meal I could make, as I would have more free time in the afternoon. Before going to my appointment I had decided it would be some sort of oven-baked egg recipe.
After the appointment, I made a few stops and pondered my ingredient options. Knowing that this dish would most likely not be appealing to the children, I allowed to mind to wander through more “adventurous” fillings. Something savory, yet simple, seemed the most intriguing. I decided a mushroom tart with cheese would be the perfect combination.
Much as I suspected, the tart was not exactly what the kids had in mind, though the older of the two tried a few bites of the tart. Therefore, dinner became a combination of dishes that made everyone happy: mushroom tart for the adults, scrambled eggs and toast for the kids, fresh pineapple chunks for everyone.
For another recipe that makes mushrooms part of the main dish, try this cauliflower risotto with mushrooms.
- 1 tablespoon butter
- 8 ounces baby portabella mushrooms, sliced
- 1 medium onion, diced
- 3 eggs
- 1/4 skim milk
- 1 cup shredded fontina cheese
- salt and pepper
- 1 refrigerated pie crust
- 1/2 cup + 3 tablespoons shredded parmesan cheese
- Preheat oven to 425.
- Heat skillet over medium heat.
- Melt butter and add mushrooms and onion.
- Saute for 5 minutes or until mushrooms are tender and onion is translucent.
- Remove from heat.
- In large bowl combine eggs and milk, whisking well.
- Add mushrooms, onion, fontina, salt, and pepper.
- Unroll pie crust, and place in 9 inch tart pan with removable bottom.
- Sprinkle 1/2 cup parmesan cheese onto crust.
- Pour egg mixture on top of parmesan.
- Top tart with remaining parmesan cheese.
- Place tart in oven and bake for 20 to 30 minutes or until filling has set.
- Serve warm.
