Agus says this is the best one yet. Here goes…
1 bag frozen Spinach (sorry, I know, not fresh and not eco but I always keep some for emergency)
10 small Mushrooms, thinly sliced (I used little portobellos this time
3 large Zucchinis
2 Chicken breasts, cubed
250 gm. Goat cheese, grated or thinly sliced (or both, as I did here)
4 Eggs, beaten
Rosemary, to taste
Salt and Pepper, to taste
Preheat oven to 375°F/190°C.
Grease pie dish or deep tart dish. Prepare crust (I had to increase the ingredients just a bit for my deeper tart dish), and chill while you get the filling ready, which I did in two parts.
First, I heated up the spinach to thaw it out. Next, I sautéed the mushrooms in olive oil, then added the zucchini, sliced into thin circles which I cut in half. I sautéed the chicken breast separately, adding the rosemary as it was cooking.
Remove the dough from the fridge and line the tart dish. Then fill up the tart, layering spinach, mushrooms and zucchini, chicken, and cheese. I put a layer of cheese halfway through and then another on top.
That was probably more photos than necessary, but apparently I like taking photos of the whole process. I was a little concerned because I’m still getting used to the new oven, and it turned out a little darker than I expected, but Agus liked the crunchy cheese effect.