Bok Choy and Mushroom Tart
Adapted from The Fitchen
Try eating the bok choy, red onions and mushrooms in your box as a simple tart, framed by a unique quinoa crust. Serve with some salsa and creme fraiche, while the aroma of bacon and coffee lingers during your meal, whatever time of day you serve it. The chickens who laid the eggs want you to know: bok, bok, choy!
INGREDIENTS
FOR CRUST
1 c. cooked white quinoa
1 c. almond flour
pinch of sea salt
FOR FILLING
2 stalks of bok choy
1 portobello or 2 trumpet mushrooms
½ c onions (diced)
4 eggs
2 garlic cloves (minced)
½ tsp Sea salt
½ tsp fresh black pepper
1/2 tsp garlic powder
½ tsp paprika
INSTRUCTIONS
Preheat oven to 350°F
Lightly spray the tart pan with olive oil and set aside.
In a large bowl, combine 1 cup of cooked quinoa and 1 cup of almond meal and add salt. Use your hands to mix it and create a dough.
Place the dough in the tart pan and use your hands to push it down and smooth it out evenly. The crust should be around ¼ thick on the bottom and all the way around.
Finely chop 2 leaves of bok choy, dice 1 medium portobello or 2 trumpet mushroom, and finely chop a medium sweet white onion. Add all of the veggies to a medium bowl then season with sea salt, paprika, garlic powder and pepper and mix together.
In a small bowl, whisk 4 eggs and mix in sea salt, pepper, and minced garlic. Empty the mushroom, bok choy, and onion mixture into the tart pan and spread it out flat. Pour the egg mixture over the veggies. Place the tart pan onto a baking sheet [not necessary, but it makes it easier to remove the tart from the oven. Bake for 26 minutes, remove, and allow to cool.
Slice the tart like a pie, serve with salsa and creme fraiche on the side, and enjoy. Leftovers save great - heated up or cold!
