• 1 refrigerated pie crust
  • 3 tablespoons butter
  • 8 ounces large mushrooms, stems removed and washed
  • 2 large eggs, at 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 water
  • 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.

In a large skillet, melt butter over medium-high heat. Fit Professional SaladShooter® slicer/shredder with Thick Slicing Cone and slice mushrooms into skillet. Cook for 3 minutes, stirring occasionally. In a large bowl, whisk eggs, milk, garlic-pepper blend, and nutmeg. Add mushrooms and spinach. Fit SaladShooter® with Shredding Cone and shred cheese into bowl. Stir until all ingredients have been incorporated. Pour mixture into prepared 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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Spinach-Mushroom Gouda Tart