Call this mushroom pie a California quiche, with its Monterey Jack cheese, parsley, eggs, sour cream, garlic, and a whole pound of mushrooms. Great for company, and pretty easy to make, especially if you have an extra pie crust all ready to go.
- 1 basic pie dough recipe, 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 cardamom or nutmeg (optional)
- 1 Tbsp chopped fresh parsley
- 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.