Ingredients:
1 cup flour
6 tablespoons chilled butter, sliced 1/4 inch thick
1/2 cup aged swiss cheese
1/4 cup sour cream
1 tablespoon butter or 1 tablespoon vegetable oil
2 cloves garlic, minced
1 lb fresh brown button mushrooms or 1 lb white mushrooms, cleaned
1 1/2 cups aged shredded swiss cheese
1 teaspoon salt
1/2 cup light cream or 1/2 cup milk
2 eggs, lightly beaten
Directions:
preheat oven to 425 degrees The Pressed In Crust Measure the flour into a large bowl Cut in the butter until the mixture resembles moist crumbs.
Press the crust into a 9″ glass or porcelain quiche pan or pie pan.
Bake 10 min.
or until lightly browned.
The Filling Heat the butter in a heavy skillet, add the garlic and stir over low heat for 2 minutes Add 8 mushroom caps to the pan and cook just until glazed.
1-2 minutes.
remove them and reserve Slice the remaining mushrooms with the stems and add to pan Cook and stir until the mushrooms are browned and any released liquid has evaporated.
Sprinkle half the cheese over the baked crust Top the cheese with the mushrooms, then the remaining cheese.
Mix the salt, cream and eggs and pour into the pan, covering the ingredients evenly Bake for 25-30 minutes or until a knife inserted just off center comes out clean.
About 5 minutes before removing the pie from the oven, place the reserved mushroom caps on top of the pie, spacing them evenly around the edge.
Servings: 8
Time preparation: 25 min.
Time total: 65 min.