This recipe is taken from SimplyRecipes. It originally calls for 1 pound of mushrooms but I used a little less than this so that chard could be added in. When sauteing the mushrooms just add in a chopped bunch of chard a little later. This pie turned out really good, and we did do the homemade pie dough recipe too. It could be served at a brunch but it really is not too heavy on the egg flavor and is great as dinner.
- 1 basic pie dough, rolled out and lining a 9 or 10-inch pie dish, or 8x8 baking dish, chilled (or one frozen pie crust)
- 2 Tbsp butter
- 1 lb sliced mushrooms
- 1 large clove garlic, minced
- Salt and pepper
- 1/2 cup cream
- 1/3 cup milk
- 1/3 cup sour cream
- 2 eggs, lightly beaten
- A dash of ground
cardamomor nutmeg 1 Tbsp chopped fresh parsley(Didn't have any on hand)
- 1 cup grated Monterey Jack cheese
1 Preheat oven to 425°F. Line the inside of a pie shell with heavy aluminum foil, pressing it against the side. Bake for 8 minutes. Remove foil, poke the bottom of the pie crust with the tines of a fork to create air vents. Return crust to oven, bake for an additional 4 minutes, or until the crust just begins to brown. Remove from oven and let cool.
2 In a large sauté pan melt butter on medium heat. Add mushrooms, stir to coat with the butter. Increase the heat to high, stirring constantly until the moisture the mushrooms has released and evaporated, a few minutes. Lower heat to medium, add minced garlic, stir with the mushrooms for 30 seconds then remove from heat.3 Beat together the eggs, sour cream, milk, and cream. Add freshly ground pepper, a pinch of salt, and cardamom or nutmeg if using. Stir in the grated cheese and chopped parsley.
4 Spread the sautéed mushrooms along the bottom of the pre-baked pie crust. Pour the cheese and cream mixture over the top of the mushrooms. Bake for 30-35 minutes, until nicely browned on top and a knife inserted in the center comes out clean. Remove from oven and let cool for 10 minutes before serving.