HOW super cute is this tart? It would make the most darling centerpiece for your next brunch, amiright? It’s not technically a quiche, although it looks like one, there’s no cheese, no dairy at all actually. It has a layer of mushroom paste under the egg and extra mushrooms and greens on top. The tart crust is from an awesome coconut oil pie dough recipe that I use now for all my pie needs. It’s vegetarian/non dairy but could be transformed into whatever you would like.
Give it a whirl! The most time consuming part is making the mushroom paste but this recipe yields a lot and you can use the leftover for things like dips, pasta or dumplings. Or fried dumplings…like me. Mmmmm…fried. My tart pan is itsy bitsy so I had extra dough and mushroom paste.
- 5-6 cups oyster mushrooms (half a dozen reserved for topping)
- 1 cup olive oil (reserve a couple tablespoons for roasting)
- 1 cup soy or almond milk
- 10 cloves of garlic, medium
- salt and pepper to taste
crust and topping
- one recipe for coconut oil pie crust
- 1-2 eggs (depending on the size of your pie pan
- handful of greens
- salt + pepper to taste
- Preheat oven to 400F.
- Bake your raw pie crust in your chosen pan for 10-15 minutes with either pie beads or popcorn inside. Remove and let sit.
- Turn your oven to 450F.
- Place mushrooms and garlic on a baking sheet and drizzle with a few tablespoons olive oil and salt and pepper to taste. Bake for 20-25 minutes until everything is golden brown. Reduce the oven temperature to 400F again.
- Put garlic and mushrooms in a food processor or blender. Taking turns with the oil and milk, slowly add to the mushrooms and blend until it makes a thick paste. Depending on how moist your mushrooms are, the amount of oil and milk you use will vary.
- Spread the mushroom paste into the bottom of the baked pie.
- Beat an egg with a tablespoon of water and pour over the mushroom paste.
- Add mushrooms and greens to the top. Add salt and pepper.
- In a 400F oven, bake until the egg is set. Will take about 10 minutes.