Portabello, Broccoli and Mont Vully Tart

Portabello, Broccoli and Mont Vully Tart
~ Adapted from a recipe I found on-line


Ingredients:
1 cup each:
• sliced Portabello mushroom
• finely chopped broccoli
• chopped onion
• grated Mont Vully cheese (Gruyere, Emmental or cheddar will work as well so don’t be afraid to substitute with your personal favourite)
5 eggs
1 Tbsp olive oil
1/3 cup mayonnaise
1/3 cup milk
1 frozen deep dish pie crust


Preparation and cooking:
Preheat oven to 375º F


Cook onions, broccoli, and Portabello in olive oil coated sauce pan on medium heat for 5 minutes or until slightly tender


With a whisk beat eggs, milk and mayonnaise in a bowl until well blended


Stir in cheese and vegetables


Pour egg mixture into pie crust and place on baking sheet


Bake for 40-45 minutes until centre is set and top is gold brown


Let stand for 10 minutes before cutting and serving.


Slice into individual pieces, serve and enjoy!




Pairings:
Serve with a crisp green salad and glass of white wine.