Bok Choy and Mushroom Tart

This isn’t the first time we’ve found ourselves inspired by Jessie’s Juice Bar. Despite being located 1,500 miles away, we can still follow along with their latest creations thanks to Facebook. They’re always filling our newsfeed with mouthwatering photos and great health advice. Our first recipe recreation was a success, so we decided to have a go at another one that sounded good. They posted a photo of this dish a while back and we made our own version.

Bok choy is one of our favorite vegetables but we always stick to one main dish with it. Not anymore! The flavors in this tart are delicious: the sweet and salty almond crust has just the right amount of crunch and the filling is savory vegetable perfection. It’s easy enough to make for a weeknight dinner and pretty enough to serve to company.

Prep time: 35 minutes [including cooking quinoa] Baking time: 26 minutes
Total time: about 1 hour

INGREDIENTS [makes 1 – 7″ tart]

FOR CRUST

1 c. cooked white quinoa
1 c. almond meal
pinch of sea salt

FOR FILLING

2 stalks of bok choy
1 portobello mushroom
1/4 c. sweet white onion [chopped] 3 eggs
2 garlic cloves [minced] 1/2 tsp. sea salt
1/2 tsp. fresh black pepper

Preheat oven to 350°F

Lightly spray the tart pan with olive oil and set aside.

In a large bowl, combine 1 cup of cooked quinoa and 1 cup of almond meal and add salt. Use your hands to mix it and create a dough.

Place the dough in the tart pan and use your hands to push it down and smooth it out evenly. The crust should be around ¼ thick on the bottom and all the way around.

Finely chop 2 leaves of bok choy, dice 1 medium portobello mushroom, and finely chop ½ of a medium sweet white onion. Add all of the veggies to a medium bowl then season with sea salt and pepper and mix together.

In a small bowl, whisk 3 eggs and mix in sea salt, pepper, and minced garlic. Empty the mushroom, bok choy, and onion mixture into the tart pan and spread it out flat. Pour the egg mixture over the veggies. Place the tart pan onto a baking sheet [not necessary, but it makes it easier to remove the tart from the oven.] Bake for 26 minutes, remove, and allow to cool.

Slice the tart like a pie, serve, and enjoy. Leftovers save great – heated up or cold!

Print

Bok Choy and Mushroom Tart

Filled with quinoa, mushroom, and bok choy, this savory tart is ideal for breakfast, brunch, or dinner.

• Author: The Fitchen
• Prep Time: 35 mins
• Cook Time: 26 mins
• Total Time: 1 hour 1 minutes
• Yield: 1 1x
• Category: Main

Scale 1x2x3x

Ingredients

Crust

• 1 c. cooked white quinoa
• 1 c. almond meal
• pinch of sea salt

Filling

• 2 stalks of bok choy
• 1 portobello mushroom
• 1/4 c. sweet white onion [chopped]
• 3 eggs
• 2 garlic cloves [minced]
• 1/2 tsp. sea salt
• 1/2 tsp. fresh black pepper

Instructions

1. Cook quinoa and allow to cool.
2. Preheat oven to 350 and lightly spray the tart pan with olive oil and set aside.
3. In a large bowl, combine 1 cup of cooked quinoa and 1 cup of almond meal and add salt. Use your hands to mix it and create a dough.
4. Place the dough in the tart pan and use your hands to push it down and smooth it out evenly. The crust should be around ¼ thick on the bottom and all the way around.
5. Finely chop 2 leaves of bok choy, dice 1 medium portobello mushroom, and finely chop ½ of a medium sweet white onion. Add all of the veggies to a medium bowl then season with sea salt and pepper and mix together.
6. Empty the mushroom, bok choy, and onion mixture into the tart pan and spread it out flat.
7. In a small bowl, whisk 3 eggs and mix in sea salt, pepper, and minced garlic.
8. Pour the egg mixture over the veggies. Place the tart pan onto a baking sheet [not necessary, but it makes it easier to remove the tart from the oven.]
9. Bake for 26 minutes, remove, and allow to cool.

Nutrition

• Serving Size: 4
• Calories: 432
• Sugar: 6g
• Sodium: 662mg
• Fat: 17g
• Saturated Fat: 3g
• Unsaturated Fat: 12g
• Carbohydrates: 56g
• Fiber: 8g
• Protein: 20g
• Cholesterol: 140mg

Bok Choy and Mushroom Tart

Gluten-Free, Dairy-Free

• Author: The Fitchen
• Prep Time: 35
• Cook Time: 26
• Total Time: 1 hour 1 minutes
• Yield: 1 1x

Scale 1x2x3x

Ingredients

Crust

• 1 c. cooked white quinoa
• 1 c. almond meal
• pinch of sea salt

Filling

• 2 stalks of bok choy
• 1 portobello mushroom
• 1/4 c. sweet white onion [chopped]
• 3 eggs
• 2 garlic cloves [minced]
• 1/2 tsp. sea salt
• 1/2 tsp. fresh black pepper

Instructions

1. 1. Cook quinoa and allow to cool.
2. 2. Preheat oven to 350 and lightly spray the tart pan with olive oil and set aside.
3. 3. In a large bowl, combine 1 cup of cooked quinoa and 1 cup of almond meal and add salt. Use your hands to mix it and create a dough.
4. 4. Place the dough in the tart pan and use your hands to push it down and smooth it out evenly. The crust should be around ¼ thick on the bottom and all the way around.
5. 5. Finely chop 2 leaves of bok choy, dice 1 medium portobello mushroom, and finely chop ½ of a medium sweet white onion. Add all of the veggies to a medium bowl then season with sea salt and pepper and mix together.
6. 6. Empty the mushroom, bok choy, and onion mixture into the tart pan and spread it out flat.
7. 7. In a small bowl, whisk 3 eggs and mix in sea salt, pepper, and minced garlic.
8. 8. Pour the egg mixture over the veggies. Place the tart pan onto a baking sheet [not necessary, but it makes it easier to remove the tart from the oven.]
9. 9. Bake for 26 minutes, remove, and allow to cool.

Nutrition

• Serving Size: 4
• Calories: 432
• Sugar: 6
• Sodium: 662
• Fat: 17
• Saturated Fat: 3
• Unsaturated Fat: 12
• Trans Fat: 0
• Carbohydrates: 56
• Protein: 20
• Cholesterol: 140