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Prep Time: 8 Minutes Cook Time: 35 Minutes |
Ready In: 43 Minutes Servings: 8 |
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This is adapted from my low carb cookbook. Ingredients:
1 prepared pie crust |
1 tablespoon butter |
1 1/2 cups mushrooms, sliced |
1 (4 ounce) jar sliced pimiento, drained |
1/4 cup shallot, chopped |
1/4 cup kalamata olive, chopped |
2 eggs |
1/2 cup milk |
1/2 teaspoon dry mustard |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
1/2 cup feta cheese, crumbled |
Directions:
1. Press pie crust into a 9 inch pie pan. Press into sides and bottom. Trim edges if needed.
2. Line with a double thickness of foil. Bake in a 450 oven for 8 minutes. Remove foil and bake for 10 more minutes.
3. Cool. Reduce oven temperature to 375.
4. In a large skillet melt butter over medium-high heat. Add mushrooms; cook and stir for 4-5 minutes or until tender.
5. Remove from heat. Stir in pimiento, shallots and olives.
6. Spoon the mixture evenly into pre-baked tart shell and set aside.
7. In a small bowl beat together eggs, milk, dry mustard, salt and pepper. Carefully pour over mushroom mixture.
8. Bake for 20-25 minutes or until just set and a knife inserted into the center comes out clean.
9. Sprinkle with cheese before serving.
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