Directions:
- Press pie crust into a 9 inch pie pan. Press into sides and bottom. Trim edges if needed.
- Line with a double thickness of foil. Bake in a 450 oven for 8 minutes. Remove foil and bake for 10 more minutes.
- Cool. Reduce oven temperature to 375.
- In a large skillet melt butter over medium-high heat. Add mushrooms; cook and stir for 4-5 minutes or until tender.
- Remove from heat. Stir in pimiento, shallots and olives.
- Spoon the mixture evenly into pre-baked tart shell and set aside.
- In a small bowl beat together eggs, milk, dry mustard, salt and pepper. Carefully pour over mushroom mixture.
- Bake for 20-25 minutes or until just set and a knife inserted into the center comes out clean.
- Sprinkle with cheese before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 200.3 Kcal (839 kJ) | ||
| Calories from fat | 124.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.79g | 21% | |
|---|---|---|---|
| Cholesterol | 55.44mg | 18% | |
| Sodium | 420.21mg | 18% | |
| Potassium | 132.59mg | 3% | |
| Total Carbs | 13.32g | 4% | |
| Sugars | 2.09g | 8% | |
| Dietary Fiber | 1.11g | 4% | |
| Protein | 5.63g | 11% | |
| Vitamin C | 1mg | 2% | |
| Iron | 1.3mg | 7% | |
| Calcium | 80.3mg | 8% | |
| Amount Per 100 g | |||
| Calories | 219.29 Kcal (918 kJ) | ||
| Calories from fat | 135.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.1g | 21% | |
|---|---|---|---|
| Cholesterol | 60.7mg | 18% | |
| Sodium | 460.03mg | 18% | |
| Potassium | 145.15mg | 3% | |
| Total Carbs | 14.58g | 4% | |
| Sugars | 2.29g | 8% | |
| Dietary Fiber | 1.21g | 4% | |
| Protein | 6.16g | 11% | |
| Vitamin C | 1mg | 2% | |
| Iron | 1.4mg | 7% | |
| Calcium | 87.9mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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