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Recipe Summary

prep:
30 mins
cook:
14 mins
bake:
35 mins to 45 mins at 400°
Servings:
12
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Ingredients

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Filling:

Directions

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  • Position oven rack in lower third of oven. Heat oven to 400°F.

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  • Lift dough into 10-inch tart pan with removable bottom; ease dough into pan and up sides; do not stretch; trim edges. Prick bottom all over with fork. Line with foil, gently pushing foil against side of pan. Fill foil with dried beans or pie weights.

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  • Bake crust in 400°F oven for 15 minutes. Remove from oven. Carefully remove foil and beans. Cool on wire rack. Leave oven temperature at 400°F.

Meanwhile, prepare filling:
  • Heat oil in large nonstick skillet over medium heat. Add onion, and cook until softened slightly, for about 10 minutes. Add mushrooms, thyme, salt and pepper; cook over high heat until the vegetables are tender and any liquid has evaporated, for about 3 to 4 minutes.

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  • Combine eggs, milk and nutmeg in bowl. Add mushroom mixture.

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  • Brush bottom of pastry shell with mustard. Sprinkle with cheese. Scrape mushroom mixture into shell.

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  • Bake in lower third of 400°F oven 20 to 25 minutes, until center is just set, top is golden. Transfer to rack to cool slightly. Garnish with thyme.

Nutrition Facts

198 calories; total fat 14g; saturated fat 5g; cholesterol 72mg; sodium 337mg; carbohydrates 12g; fiber 1g; protein 7g.

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