Spinach Mushroom Gouda Tart
- 1 refrigerated pie crust
- 3 tablespoons butter
- 8 ounces large mushrooms, stems removed and washed
- 2 eggs, room temperature
- 3/4 cup milk
- 1 1/2 teaspoons garlic-pepper blend
- 1/4 teaspoon ground nutmeg
- 1 (10-ounce) package frozen chopped spinach, thawed and squeezed of excess moisture
- 8 ounces Gouda cheese
Preheat oven to 425°F. Prepare pie crust according to package directions for a single crust; refrigerate remaining crust for later use. Gently press crust into bottom and up sides of an 11-inch tart pan with removable bottom; set aside.
Melt butter in a large skillet over medium-high heat. Fit SaladShooter® slicer/shredder with Slice Cone and slice mushrooms into skillet. Cook for 3 minutes, stirring occasionally. Whisk eggs, milk, garlic-pepper blend, and nutmeg in a large bowl. Add mushrooms and spinach. Fit SaladShooter® with Shred Cone and shred cheese into bowl. Stir until all ingredients have been incorporated. Pour mixture into tart shell; smooth to make 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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