Made this yesterday after a quick trip to the veggie store to restock after our trip. It was a holiday, and most places were closed, so I worked with what I found.
1 Yellow onion, diced
5 Mushrooms, sliced thinly
2 large Zucchinis, sliced
1/2 large Red bell pepper, or one small pepper, diced
4 eggs, beaten
2 Chicken breasts
Salt and Pepper, to taste
Preheat oven to 375°F/190°C.
Grease pie dish or deep tart dish.
Prepare crust (As in my previous deep dish tart, I had to increase the ingredients; plus, this time I used guar gum instead of agar agar, which is what the original recipe called for).
Chill while you get the filling ready, which I did in two parts.
Saute the onions, then add mushrooms. Cook until both are soft. Salt to taste. Add zucchini and steam for a few minutes. Add mixture to tart dish. At this point, I added half of the beaten egg mixture and then sprinkled crumbled goat cheese on top.
Saute the chicken with fresh oregano leaves, then add the bell pepper. Salt to taste. Once ready, add to the tart dish, then distribute the rest of the beaten eggs evenly across the top of the tart.
Bake for about 30 minutes. Enjoy!