Swiss Mushroom Pie

Total Time: 1 hr 30 mins Preparation Time: 1 hr Cook Time: 30 mins

Ingredients

• Servings: 8
• 1 cup all-purpose flour
• 6 tablespoons chilled butter, sliced 1/4 inch thick
• 1/2 cup shredded swiss cheese
• 1/4 cup sour cream
• 1 tablespoon butter or 1 tablespoon vegetable oil
• 2 garlic cloves, minced
• 1 lb fresh brown button mushrooms or 1 lb mushroom, cleaned
• 1 1/2 cups shredded swiss cheese
• 1 teaspoon salt
• 1/2 cup light cream or 1/2 cup milk
• 2 eggs, beaten

Recipe

• 1 preheat oven to 425°.
• 2 make the crust: add flour to a large bowl; cut in the butter until the mixture resembles coarse crumbs.
• 3 blend in the cheese and sour cream until the mixture resembles moist crumbs.
• 4 press the crust into a 9-inch glass quiche pan or pie pan; bake it for 10 minutes or until lightly browned.
• 5 make the filling: heat the butter in a heavy skillet; add in the garlic; stir over low heat for 2 minutes.
• 6 add 8 mushroom caps to the pan; cook just until glazed, 1-2 minutes; remove them and reserve.
• 7 slice the remaining mushrooms with stems and add to the pan.
• 8 cook and stir until the mushrooms are browned and any released liquid has evaporated.
• 9 sprinkle half the cheese over the baked crust.
• 10 top the cheese with the mushrooms, then the remaining cheese.
• 11 mix the salt, cream, and eggs together; pour into the pan, covering the ingredients evenly.
• 12 bake for 25-30 minutes or until a knife inserted just off center comes out clean.
• 13 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.
• 14 serve the pie hot or at room temperature.
• 15 the pie can be baked a day ahead, refrigerated, warmed in a ̀300° oven for 10 minutes before serving.