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Bok Choy and Mushroom Tart

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  • Author: The Fitchen
  • Total Time: 1 hour 1 minutes
  • Yield: 1 1x


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




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


  • 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


  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.
  • Prep Time: 35 mins
  • Cook Time: 26 mins
  • Category: Main


  • 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