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.
- 1 Tb. butter
- 8 oz. 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 Tb. 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.