Swiss Mushroom Pie

My Dh just loves any kind of pot pie, so thought I'd try this little different version. It was really good, easy, and filling. I served this with beer bread and a crisp garden salad. I took this from our state daily paper over the holidays. If you like mushrooms, I think you will like this easy recipe. Thanks for trying this.

• Ready In: 1 hr 5 mins
• Serves: 8

Ingredients

• Swiss Cheese Press-In Crust

• 1  cup flour
• 6  tablespoons  chilled butter, sliced 1/4 inch thick
• 1⁄2 cup  aged swiss cheese
• 1⁄4 cup sour cream

• Mushroom Filling

• 1  tablespoon butter or 1  tablespoon  vegetable oil
• 2  cloves garlic, minced
• 1  lb  fresh brown button mushrooms or 1  lb white mushroom, cleaned
• 1 1⁄2 cups  aged shredded swiss cheese
• 1  teaspoon salt
• 1⁄2 cup  light cream or 1⁄2 cup milk
• 2  eggs, lightly beaten

Directions

1. preheat oven to 425 degrees The Pressed In Crust Measure the flour into a large bowl Cut in the butter until the mixture resembles moist crumbs.
2. Press the crust into a 9" glass or porcelain quiche pan or pie pan.
3. Bake 10 min.
4. or until lightly browned.
5. The Filling Heat the butter in a heavy skillet, add the garlic and stir over low heat for 2 minutes Add 8 mushroom caps to the pan and cook just until glazed.
6. 1-2 minutes.
7. remove them and reserve Slice the remaining mushrooms with the stems and add to pan Cook and stir until the mushrooms are browned and any released liquid has evaporated.
8. Sprinkle half the cheese over the baked crust Top the cheese with the mushrooms, then the remaining cheese.
9. Mix the salt, cream and eggs and pour into the pan, covering the ingredients evenly Bake for 25-30 minutes or until a knife inserted just off center comes out clean.
10. 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.