PASTRY
2 cups all-purpose flour
1/2 teaspoon salt
2/3 cup shortening
4 tablespoons butter
3 egg yolks
3 tablespoons ice water
In a food processor, pulse flour , sugar and salt to combine. Add cold butter and shortening pulse until mixture resembles coarse meal, add egg yolks. Sprinkle with ice water. Pulse until dough is crumbly but holds together. Do not overmix. Form dough into a 1-inch-thick disk, wrap tightly in plastic, and refrigerate until firm, at least 1 hour.
Preheat the oven to 375z
Press the crust into the bottom and up sides of a tart pan. covered. freeze the tart shell until firm, about 30 minutes
Line the pastry shell with aluminum foil and fill with pie weights or beans.
Bake the crust for 20 minutes, until golden brown. Set aside to cool.
FILLING
1 lb sliced portobello mushrooms
4 large eggs
1 1/2 cups milk
1/2 cup heavy cream
1/4 cup shredded Parmesan Cheese
1/4 cup shredded cheddar cheese
1/4 cup shredded Swiss cheese
2 cups chopped Swiss chard
Salt n pepper to taste
1/2 cup chopped onion
1 tablespoon olive oil
Whisk together eggs, salt, pepper and heavy cream, stir in cheese set aside.
In a large skillet over medium heat, add olive oil. Add mushrooms, cook until golden, about 8-10 minutes add onion and cook for 30 seconds. Stir the vegetable mixture into the egg mixture and pour into pre baked pie crust. Sprinkle with cheddar cheese. Reduce temperature oven to 350 and bake for 35 minutes.