GOAT CHEESE-MUSHROOM TART WITH BROCCOLI RABE1 (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 Heat oven to 400 degrees F. Press crust into the bottom and sides of a 9-inch tart pan with removable bottom; set aside. 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. In a bowl, whisk together the milk, eggs, sage, salt and pepper; pour into the tart shell. Sprinkle the cheese over the top. Bake until set and a knife inserted in the center comes out clean, 25 to 30 minutes. Let cool 10 minutes before slicing. Makes 4 servings Adapted from source: Quick Fix Meals by Robin Miller
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