Mushroom, Broccolini, and Jack Cheese Custard Tart
"Earthy mushrooms and fresh-from the-garden Broccolini combined with aromatic rosemary, while a touch of maple syrup adds depth and just the right amount of sweetness to balance the flavors. It’s like springtime on a plate, perfect for brunch or a light supper." - Chef Casey Thompson
Ingredients
Cooking Instructions
step 1
Preheat into 350 degrees F (180 degrees C).
step 2
To create the egg wash: Carefully crack 1 Eggland's Best Classic Egg (1) into a medium bowl and whisk.
step 3
Brush crust with egg wash and prick the bottom of the Pie Crust (1) with a fork several times.
step 4
Bake for 18 to 20 minutes or until deeply golden and fragrant. Remove from oven and set aside to cool.
step 5
Into the same medium bowl carefully crack the remaining Eggland's Best Classic Eggs (3). Whisk in the Sour Cream (2 pckg), Kemps Heavy Whipping Cream (2 Tbsp), and Salt (1/2 tsp), and Ground Black Pepper (1/2 tsp). Set the egg mixture aside.
step 6
Roughly chop Broccolini (1 3/4 cups) into 1/2 inch diced pieces; set aside.
step 7
Remove the stems from the Cremini Mushroom (1 cup) and discard. Slice the mushroom caps into 1/2 inch pieces; set aside. Roughly chop Garlic (2 cloves); set aside.
step 8
Heat a medium sauté pan over medium high heat and add Olive Oil (1 Tbsp).
step 9
When oil is hot, add the mushrooms and cook for 5 minutes until caramelized and golden brown.
step 10
Add the garlic and Fresh Rosemary (1/3 cup) and stir to combine.
step 11
Deglaze the pan with the Balsamic Vinegar (1 Tbsp) and Maple Syrup (1 Tbsp). Add the Unsalted Butter (2 Tbsp), stir and remove from heat. Season with salt and pepper.
step 12
Drizzle Olive Oil into a second medium sauté pan over medium high heat. When hot, add the broccolini to the pan and sauté just until barely cooked; about 2 minutes.
step 13
Season with salt and pepper. Remove from heat and set aside.
step 14
Evenly distribute the Jack and Cheddar Cheese (3/4 cup) over the pie crust. Top with the mushroom mixture and place in the oven.
step 15
Bake for 22 to 25 minutes, until the egg is firm and doesn't ooze when you cut into the center.
step 16
Slice the mushroom, broccolini and cheese tart into equal sized slices. Serve and enjoy!
