Thinly slice leeks. Heat pan to low-medium, drizzle oil into frying pan and add leeks. Saute until leeks are soft and caramelized.

Next add sliced mushrooms to the leeks and cook for a couple more minutes.

I used the gluten free pie crust recipe from the wellness mama blog, direct link is: https://wellnessmama.com/13137/pecan-pie/ My husband and I both thought that this recipe worked really well for a tart.

Evenly spread caramelized onions and mushrooms into the pie crust. Beat 8 eggs with 2 tablespoons of nut milk, mix in the salt and black pepper. The nut milk makes your eggs more creamy. Pour eggs evenly over the leeks and mushrooms. Bake at 375 for 40 minutes or until eggs are set in the middle.

Than add 1/2 cup gouda cheese or more if preferred. Bake until cheese is melted and slightly browned. Allow the tart to sit 10 minutes before serving.