Ingredients:
2 vidalia onions ( halved and thinly sliced)
1 -2 tablespoon fresh mined garlic (optional)
2 -3 cups fresh mushrooms, sliced
3 tablespoons butter or 3 tablespoons olive oil
4 large eggs
1 cup whipping cream, unwhipped
1/4 cup grated parmesan cheese ( can use more!)
1 pinch dried thyme ( or use 1 tablespoon fresh chopped thyme)
1 1/2 teaspoons salt ( or to taste, I use seasoned salt)
black pepper
1/8 teaspoon nutmeg
1 (10 inch) deep dish pie shells
Directions:
Fit the pastry into a 10-inch deep-dish pie plate, then flute edges as desired; cover with plastic wrap and chill while making the filling.
In a large skillet melt butter over medium heat; add in the sliced onions with mushrooms; saute for about 15 minutes or until the onions are tender (adding in the garlic if using, the last 3 minutes).
In a large bowl whisk together the eggs with whipping cream, Parmesan cheese, thyme, salt, black pepper and nutmeg.
Add in the onion/mushroom mixture; stir to combine then spoon into the prepared pie shell.
Place the pie plate onto a baking sheet.
Set oven to 350 degrees (set oven rack to bottom position).
Bake for about 45 minutes or until done.
Delicious!
Servings: 6-8
Time preparation: 25 min.
Time total: 70 min.