Mushroom Tart Recipe

Preheat your oven to 425°F. Grab a 9-inch tart pan with a removable bottom, then line it with your pie crust. Fold any excess dough over to create double-thick sides, which helps prevent shrinking.

Prick the bottom and sides of the crust all over with a fork; this allows steam to escape and keeps the crust from puffing up too much during baking.

While the crust bakes, heat the olive oil in a large nonstick skillet. Add the mushrooms and cook them over medium heat, stirring occasionally, for 4–5 minutes, until they've softened and released their liquid.

Increase the heat to medium-high and continue cooking for another 1–2 minutes, until all the liquid has evaporated and the mushrooms are lightly golden. Scatter the cooked mushrooms evenly over the bottom of the partially baked crust.

Sprinkle the Swiss cheese over the mushrooms in the crust. In a separate small bowl, beat the eggs, milk, salt, and pepper with a fork until everything is well blended.

Carefully pour this egg mixture over the mushrooms and cheese in the crust, distributing it evenly.