1. Press pie crust into a 9 inch pie pan. Press into sides and bottom. Trim edges if needed. 2. Line with a double thickness of foil. Bake in a 450 oven for 8 minutes. Remove foil and bake for 10 more minutes. 3. Cool. Reduce oven temperature to 375. 4. In a large skillet melt butter over medium-high heat. Add mushrooms; cook and stir for 4-5 minutes or until tender. 5. Remove from heat. Stir in pimiento, shallots and olives. 6. Spoon the mixture evenly into pre-baked tart shell and set aside. 7. In a small bowl beat together eggs, milk, dry mustard, salt and pepper. Carefully pour over mushroom mixture. 8. Bake for 20-25 minutes or until just set and a knife inserted into the center comes out clean. 9. Sprinkle with cheese before serving. ---------------------------------------------------------------------------
Nutrition
Ingredients
