Cooking Instructions
1.
Preheat into 350 degrees F (180 degrees C).
2.
To create the egg wash: Carefully crack 1
Eggland's Best Classic Egg (1)
into a medium bowl and whisk.
3.
Brush crust with egg wash and prick the bottom of the
Pie Crust (1)
with a fork several times.
4.
Bake for 18 to 20 minutes or until deeply golden and fragrant. Remove from oven and set aside to cool.
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.
6.
Roughly chop
Broccolini (1 3/4 cups)
into 1/2 inch diced pieces; set aside.
7.
Remove the stems from the
Cremini Mushrooms (1 cup)
and discard. Slice the mushroom caps into 1/2 inch pieces; set aside. Roughly chop
Garlic (2 cloves)
; set aside.
8.
Heat a medium sauté pan over medium high heat and add
Olive Oil (1 Tbsp)
.
9.
When oil is hot, add the mushrooms and cook for 5 minutes until caramelized and golden brown.
10.
Add the garlic and
Fresh Rosemary (1/3 cup)
and stir to combine.
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.
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.
13.
Season with salt and pepper. Remove from heat and set aside.
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.
15.
Bake for 22 to 25 minutes, until the egg is firm and doesn't ooze when you cut into the center.
16.
Slice the mushroom, broccolini and cheese tart into equal sized slices. Serve and enjoy!
