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Spinach-Mushroom Gouda Tart

  • 3 tablespoons butter
  • 8 ounces large mushrooms, stems removed and washed
  • 1 refrigerated pie crust
  • 2 large eggs, at room temperature
  • 3/4 cup milk
  • 1 1/2 teaspoons Garlic-Pepper blend
  • 1/4 teaspoon ground nutmeg
  • 8 ounces Wisconsin Gouda cheese
  • 1 10-ounce package frozen chopped spinach, thawed and squeezed of excess water

Preheat oven to 425°F. In a large skillet, melt butter over medium-high heat. Fit SaladShooter® electric slicer/shredder with Thick Slicing Cone and slice mushrooms into large skillet. Cook for 3 minutes, stirring occasionally. Prepare pie crust according to package directions for a single crust; refrigerate remaining crust for later use. Gently press crust into bottom and up sides of an 11-inch tart pan with removable bottom. In a large bowl, whisk together eggs, milk, garlic-pepper blend and nutmeg. Fit SaladShooter® electric slicer/shredder with Shredding Cone and shred cheese into bowl. Stir in mushrooms and spinach. Pour mixture into prepared tart shell; smooth to make an even layer. Place tart on a cookie sheet and bake 20 minutes. Reduce oven temperature to 375°F; bake 15 minutes longer or until filling is set. Cool slightly. Serve warm.
Makes 6 to 8 servings

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