Spinach-Mushroom Gouda Tart
Preheat oven to 425°F. In a large skillet, melt butter
over medium-high heat. Fit SaladShooter® electric slicer/shredder with
Thick Slicing Cone and slice mushrooms into large skillet. Cook for 3 minutes,
occasionally. Prepare pie crust according to package directions for a single
crust; refrigerate remaining crust for later use. Gently press crust into
and up sides of an 11-inch tart pan with removable bottom. In a large bowl,
whisk together eggs, milk, garlic-pepper blend and nutmeg. Fit SaladShooter®
electric slicer/shredder with Shredding Cone and shred cheese into bowl. Stir
in mushrooms and spinach. Pour mixture into prepared tart shell; smooth to
an even layer. Place tart on a cookie sheet and bake 20 minutes. Reduce oven
temperature to 375°F; bake 15 minutes longer or until filling is set.
Cool slightly. Serve warm.
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