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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
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This recipe was printed in a local Farming magazine, I havent tried it yet, but am planning on it very soon as it looks so yummy. Ingredients:
1 (9 inch) deep dish pie shells, unbaked |
1/2 cup butter |
1/3 cup chopped green onion |
3 garlic cloves, minced |
10 ounces fresh mushrooms, sliced |
2 cups shredded swiss cheese |
3 eggs |
1 1/2 cups half-and-half |
1 teaspoon dried basil |
1 teaspoon dried thyme |
1 teaspoon salt |
1/2 teaspoon ground pepper |
Directions:
1. Preheat oven to 450*.
2. Prick bottom of pie crust and bake 5 minutes cool completely.
3. Reduce oven temp to 350*.
4. For filling, melt the butter in a large skillet over med heat. Add the green onions and garlic. Cook until tender. Add the mushrooms, and cook until all liquid has evaporated. Remove from heat,.
5. Sprinkle half the cheese over the crust. Spoon half the mushroom mixture over the cheese. Repeat with remaining cheese and mushrooms.
6. Whisk eggs, cream, herbs, salt and pepper. Pour over the mushrooms and cheese.
7. Bake 40- 45 minutes.
8. Let stand for 10 mins before serving.
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