1 (9 inch) pie crust - deep dish, still frozen - and despite it being deep dish, I still had extra filling
1 1/2 cups grated cheese
- about two thirds swiss and the rest aged Havarti
1 medium onion, chopped
oil for frying
1/4 lb sliced mushrooms[I would have perhaps used more mushrooms and fewer onions]
salt and pepper
thyme
Egg Custard Ingredients
4 eggs - i used three and a half jumbo - I doubled the recipe
1 cup milk, 1/2 cup half and half (or all half & half)
3 tablespoons flour
1/4 teaspoon salt
1/4 teaspoon mustard powder
1 medium onion, chopped
oil for frying
1/4 lb sliced mushrooms[I would have perhaps used more mushrooms and fewer onions]
salt and pepper
thyme
Egg Custard Ingredients
4 eggs - i used three and a half jumbo - I doubled the recipe
1 cup milk, 1/2 cup half and half (or all half & half)
3 tablespoons flour
1/4 teaspoon salt
1/4 teaspoon mustard powder
freshly grated nutmeg
Sautee onions for a bit, then add mushrooms and thyme and salt and pepper and sautee til soft. Meanwhile, make up custard mixture and grate cheese. Preheat oven to 375*
Sautee onions for a bit, then add mushrooms and thyme and salt and pepper and sautee til soft. Meanwhile, make up custard mixture and grate cheese. Preheat oven to 375*
Dump veggies into crust. Mix cheese with custard mixture, stir, and then dump over veggies while cheese is still evenly dispersed. Bake forty to forty-five minutes.
This also totally works without a crust if you use a good amount of oil spray in the pan - it comes out fine and is solid enough to be sliced.
This also totally works without a crust if you use a good amount of oil spray in the pan - it comes out fine and is solid enough to be sliced.
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