GOAT CHEESE-MUSHROOM TART WITH BROCCOLI RABE

1 (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