Total Time
1hr 30mins
Prep 1 hr
Cook 30 mins

Beatrice Ojakangas

Ingredients Nutrition

Directions

  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.

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