A delightful tart combining the earthy flavors of mushrooms and asparagus with a creamy egg filling, perfect for brunch or a light dinner.
Preheat your oven to 425°F (220°C).
Preheating ensures even cooking from the start.
Place the pre-made pie crust into a 9-inch pie pan and press it gently to fit.
Using a pre-made crust saves time and ensures consistency.
Layer the shredded cheddar cheese, sliced mushrooms, and diced onions evenly over the crust.
Distribute the ingredients evenly for a balanced flavor in every bite.
Arrange the trimmed asparagus spears in a circular pattern on top of the layered ingredients.
Arranging the asparagus in a pattern adds a decorative touch.
In a mixing bowl, whisk together the milk, eggs, minced garlic, salt, and black pepper until well combined.
Whisking thoroughly ensures a smooth and creamy filling.
Pour the egg mixture over the vegetables and cheese in the pie crust, ensuring it spreads evenly.
Pour slowly to avoid spilling and ensure even coverage.
Bake the tart in the preheated oven for 15 minutes. Then, reduce the oven temperature to 350°F (175°C) and continue baking for 30-35 minutes, or until the filling is set and the top is golden brown.
Reducing the temperature prevents over-browning while the filling sets.
Remove the tart from the oven and let it rest for 10-15 minutes before slicing and serving.
Resting allows the filling to firm up, making it easier to slice.
Serve the tart warm with a fresh salad on the side. Enjoy your delicious creation!
Pairing with a salad adds freshness and complements the tart's richness.
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