ingredients

4 eggs

1 cream pack lactose free

2 tablespoon mustard

1 small jar of sliced mushrooms

1 chopped onion

red chard leaves

salt and pepper to taste

1 cup grated cheese to taste (I used Emmental and Gouda)

qs grated nutmeg

1 shortcrust pastry packaging

Preparation:

Preheat the oven to 180 ° C.

Whisk the eggs with the cream. Add the mustard, salt and pepper season.br>

Place the shortcrust pastry in a tart dish greased with butter and line it, removing the excess dough around the edges. Poke it with a fork, set aside.

In a frying pan with a little olive oil, place the chopped onion and let it brown. Add the chopped chard leaves and let it sauté until slightly wilted. Remove and let it cool.

On top of the dough sprinkle with half of the grated cheese and spread the chard and onion stew. Cover with the remaining cheese.

Pour over the cream with the eggs and sprinkle with nutmeg to taste.

Bake for 35/40 minutes.

This recipe was prepared for the Organic Grocery by pela Mariana Teixeira, from Receitas para a Felicidade. here

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