A savory pie is an easy one-dish entree, made even easier with a refrigerated pie crust.
Any number of ingredients - fresh or leftovers - can be bound in an egg-based filling. Prepare a soup, salad or vegetable side dish during the "walk-away" baking time.
Double the recipe and stash the extra, once cooled, in the freezer for a time-crunched future meal. (Thaw the baked tart in the refrigerator and reheat at 350 degrees for 20 minutes. Or microwave it on low for 3 minutes to thaw, then 3 minutes on high to reheat.)
(Makes 4 servings)
1 (9-inch) refrigerated pie crust
2 teaspoons olive oil
2 cloves garlic, minced
4 cups sliced mushrooms (a mix of cremini, shiitake, button, porcini, oyster and/or portobello)
4 cups chopped broccoli rabe or spinach (10 ounces)
2/3 cup low-fat milk
2 large eggs
1 teaspoon dried sage
Salt and pepper, to taste
1/2 cup crumbled goat cheese
1. Heat oven to 400 degrees. Press crust into the bottom and sides of a 9-inch tart pan with removable bottom; set aside.
2. In a large skillet, heat the oil medium-hot. Fry the garlic for 1 minute. Stir in mushrooms and cook to release their juices, 5 minutes. Add broccoli rabe; cook to tender, 3 to 5 minutes. Pour the mixture into the tart shell.
3. In a bowl, whisk together the milk, eggs, sage, salt and pepper; pour into the tart shell. Sprinkle the cheese over the top.
4. Bake until set and a knife inserted in the center comes out clean, 25 to 30 minutes. Let cool 10 minutes before slicing.