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!
Bok Choy and Mushroom Tart
Filled with quinoa, mushroom, and bok choy, this savory tart is ideal for breakfast, brunch, or dinner.
- Prep Time: 35 mins
- Cook Time: 26 mins
- Total Time: 1 hour 1 minutes
- Yield: 1 1x
- Category: Main
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
- Cook quinoa and allow to cool.
- Preheat oven to 350 and 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.
- Empty the mushroom, bok choy, and onion mixture into the tart pan and spread it out flat.
- In a small bowl, whisk 3 eggs and mix in sea salt, pepper, and minced garlic.
- 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.
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
- Prep Time: 35
- Cook Time: 26
- Total Time: 1 hour 1 minutes
- Yield: 1 1x
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: 6
- Sodium: 662
- Fat: 17
- Saturated Fat: 3
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 56
- Protein: 20
- Cholesterol: 140
Erika
March 27, 2014This looks SO amazing–I can’t believe how sturdy and perfect that crust looks with just quinoa and almond meal! Gahh I want to make everything you guys post. My mom always just cooked bok choy in simple stir frys, so I’ve never been especially enamored of it, but this is a super creative way to use it! I love being inspired from far away places–Jessie’s Juice Bar looks amazing!!
Stephanie
August 26, 2013Can you use flaxseed as an egg substitute for this dish?? Sounds yummy! We’ve used this veggie combo as a stir fry dish!
thefitchen
August 26, 2013Can’t guarantee that will work quite the same, but it’s possible! If you try it, report back with your results — we’d love to know!
Mushrooms Canada
August 12, 2013So many wonderful flavours in this colourful tart! Definitely a meal worthy of entertaining…
-Shannon
thefitchen
August 12, 2013Thank you for the kind words Shannon :) The flavors blend perfectly in this dish! The left-overs taste great as well!
Paula
August 8, 2013I am definitely making this! What size tart pan did you use?
thefitchen
August 9, 2013The tart pan is 7″. Enjoy! We love this dish!
Paula
October 7, 2013I didn’t have a tart pan, so I made this with a 9-inch pie plate. I had to add more eggs and extend the baking time, but otherwise it was perfect. Thank you for sharing this delicious and creative recipe! PS, my post about it is here: http://lowacidyum.wordpress.com/2013/10/07/chard-portobello-quiche/
thefitchen
October 8, 2013Thanks for letting us know how your adapting worked! That combo sounds so tasty…and the dish looked amazing!