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….
Pin this recipe for later: