Mushroom egg and spinach breakfast tart
The perfect weekend breakfast! A delicious and healthy mushroom egg and spinach breakfast tart, that is a dainty dish to set before the king. Without the four and twenty blackbirds baked in a pie.
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Prep Time
30 Minutes -
Cook Time
35 Minutes -
Serves
10-12 People
Ingredients
- 1 sheet shortcrust pastry
- 1 tablespoon butter
- 500g cup mushrooms, small ones left whole, large ones halved
- 8 eggs
- 2 cups of baby spinach leaves
- ½ cup parmesan cheese, grated
You'll Need
- Multix Bake
- Multix Alfoil
Method
- Pre-heat oven to 210°C. Grease a 20cm pie tin and line with Multix Bake. Lay the shortcrust pastry over the lined tin and trim the edges allowing around 3-4cm to hang over the edges. Blind bake the pastry by covering the pastry with another sheet of baking paper and fill with baking beads (raw rice or dried beans will also work) and bake in the oven for 15 minutes. Remove the baking beads and Multix bake and cook for a further 10 minutes. This will allow the pastry to cook and remain crisp without rising. Remove from the oven, trim the edges and set aside to cool. For a more rustic look leave the edges untrimmed.
- Whilst the pastry shell is blind baking, heat the butter in a fry-pan over a medium/high heat and fry the mushrooms until brown all over. Scatter the browned mushrooms evenly into the pastry shell. Wilt the spinach leaves with boiling water, drain well and arrange evenly around the mushrooms.
- Turn the oven down to 170°C. Crack the eggs into the pie dish around the mushrooms and prick the yolks with a fork, spreading some of the yolks around with the fork. Leave some eggs whole. Scatter the Parmesan over the pie and shake it gently to allow the ingredients to cover the pastry evenly. Season with salt and pepper then cover tightly with a greased sheet of Alfoil (greased side down) and bake in the oven for around 25-30 minutes or until the egg whites are just cooked and the yolks are sticky. Carefully remove the Alfoil and serve immediately.