Mushroom Tart – a delicious recipe with crust, olive oil, mushrooms, swiss cheese, eggs, milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 425F degrees. Prepare a 9-inch tart pan with removable bottom.
2
Line tart pan with pie crust, folding excess dough over to form double- thick sides. Prick bottom and sides with a fork. Place pan on cookie sheet and bake 7-9 minutes until set and very light golden around edges.
3
Meanwhile, heat oil in a large nonstick skillet. Add mushrooms and cook over medium heat, stirring occasionally, until tender (mushrooms will release their liquid), 4-5 minutes. Increase heat to medium-high and cook 1-2 minutes longer until liquid evaporates and mushrooms are light golden.
4
Scatter mushrooms over bottom of baked crust. Sprinkle with cheese.
5
Beat eggs, milk, salt and pepper in a small bowl with a fork until blended. Pour into crust.
6
Bake 15 minutes. Reduce oven temperature to 350F degrees and bake 10-15 minutes longer until filling is puffed and golden.
189
kcal
Calories
13
g
Fat
5
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 refrigerated pie crust, 1 teaspoon olive oil, 8 ounces fresh mushrooms sliced, 1/2 cup shredded swiss cheese, and more.
Yes, Mushroom Tart falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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