There’s nothing that I like more than a dinner comprised solely of eggs and vegetables. Maybe it’s something about having fresh eggs from our chickens and picking out seasonal veggies at the market that makes me feel effortlessly sustainable. A frittata or quiche dinner is also my favorite way to use whatever I have in the fridge after a long week. Extra eggplant? Throw it in! An abundance of herbs from a recipe? The more the better! I truly use anything and everything.
My favorite thing about this paleo version is that it uses simple ingredients that you probably already have on hand: mushrooms, onion, and a green. Personally, I think kale, spinach, or beet greens would also taste just as delectable as the swiss chard, so just use whatever green you have in your refrigerator. Another bonus: even if some of your veggies are past their prime, this is a perfect way to use them up!
Another quick note: this is such a quick and easy tart crust recipe that works just as beautifully for a sweet tart! Double the recipe and fill the other with a rich chocolate sauce or berries and peaches for an easy dessert 🙂
Now for the recipe…!
Recipe for Paleo Caramelized Onion, Mushroom, & Swiss Chard Tart (adapted from Paleo Running Momma)
- 9″ paleo tart crust pre-baked at 400ºF for 12 mins
- 4 large eggs
- 2 tbs full-fat coconut milk
- 1/2 tsp sea salt
- freshly ground black pepper
- 1 red onion, thinly sliced
- 2 cups sliced mushrooms
- 1 bunch swiss chard, stems removed & roughly chopped
- 4 garlic cloves
- coconut oil, for sautéing
- To caramelize the onions, heat about 3 tbs of coconut oil in a pan over medium low heat. Add the onions, sprinkle with salt, and cook, stirring occasionally until caramelized, about 30 minutes.
- While the onions cook, whisk together the eggs, coconut milk, salt, and pepper to taste in a mixing bowl and set aside.
- Once onions are deeply golden and fragrant, remove them with slotted spoon and set aside on a plate. Leave any remaining coconut oil in the pan, add the remaining 1 tbs, and raise the heat to medium.
- Add the mushrooms, cook and stir for 1 minute, then add the chard and garlic and stir/cook until wilted and some water has released.
- Using the slotted spoon, spoon the mushroom mixture into the partially baked crust, leaving excess water in the pan, then add the caramelized onions and gently mix to incorporate. Whisk the egg mixture again, then carefully pour over the veggies and crust without going over the sides of the crust.
- Bake in the preheated oven for 30 minutes or until set. Allow to cool partially, then remove bottom of tart pan from the sides, slice and serve. Store leftovers tightly covered in the refrigerator for up to 4 days. Enjoy!