Some people ask the secret to a good marriage. I tell people we take time to go to a restaurant two times a week. He goes Tuesdays, I go Wednesdays.
When the cat is away the mice will play. Mr. Beet has been working out of town this past week so I have been having fun making all my favorite dishes that he doesn’t like. Basically, he doesn’t like anything that has mushrooms in it. So, I made this 10-minute Spinach Artichoke Mushroom Cap one day for lunch. But I think mushrooms should be eaten with eggs. Like in an omelet, or in an egg tart. And by egg tart, it really is just a fancy name for quiche. So I made this mushroom asparagus parmesan egg tart.
And a quiche with a side of arugula tossed in a light balsamic vinaigrette is so very French. At least that’s what they serve in all the French bakeries I go to. Do they eat a lot of quiche and greens in France?
So being that I was on my own for breakfast a couple of days, I decided to make my favorite egg tart with mushrooms, asparagus and parmesan cheese. I also added turmeric as a spice instead of salt. I always try to make my recipes with as little salt as possible and I love the bold flavor of turmeric. Plus it’s an anti-inflammatory spice so it is also good for your body. Leave it out if you want, just go easy on the salt.
I also add the parmesan on at the last minute and blast the egg tart under the broiler for a few minutes, just to create a crispy parmesan crust. Who doesn’t like a crispy cheesy crust? Well, besides Mr. Beet….
For the egg tart:
- 8 stalks asparagus,, trimmed and chopped into 1/2 inch pieces
- 2 cups sliced mushrooms
- 2 tbsp. olive oil
- 4 eggs
- 2 tbsp. almond milk
- 1/4 cup shredded mozzarella cheese
- 1 tsp. ground turmeric
- 1/2 cup grated parmesan cheese
For the arugula salad:
- 2 cups arugula
- 3 tbsp. balsamic vinegar
- 9 tbsp. extra virgin olive oil
- pinch salt
- 1 tsp. dijon mustard
- 1/2 tsp. minced garlic
- 1 shallot,, minced
- Preheat oven to 375°
- Heat olive oil over medium high heat in a shallow pan on the stovetop.
- Add the chopped asparagus and sliced mushrooms. Sautee about 5 minutes, until the mushrooms begin the shrink and the asparagus starts to brown.
- Remove the vegetables from the heat.
- In a large bowl, whisk the eggs with the milk, mozzarella cheese, and the turmeric.
- Add the asparagus and mushrooms.
- Pour the egg mixture into two 6" pie pans*.
- Bake in the oven for 15 minutes, until the eggs begin to set.
- As the eggs cook, combine the balsamic vinegar, olive oil, salt, dijon mustard, garlic and shallot in a jar with a tightly fitted lid.
- Place the lid on the jar and shake the jar to mix together the salad dressing.
- In a medium bowl, add the arugula. Pour the vinaigrette over the arugula and lightly toss.
- Switch the heat in the oven to broil and add the grated parmesan over top the egg tarts.
- Broil an additional 3-5 minutes, until the cheese begins to brown and form a crust.
- Serve immediately with a side of dressed arugula.
*if using a 12-inch pie pan, add about 5 minutes to the cooking time before adding the parmesan cheese.
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