| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Eggs | Swiss | Sides, Vegetables | 6 | Servings |
INGREDIENTS
| 1 | Refrigerated Pie crust | |
| 1 | ts | Olive oil |
| 8 | oz | Fresh mushrooms (4 cups); Thinly sliced |
| 1/2 | c | Shredded Swiss cheese; (2 ounces) |
| 2 | lg | Eggs |
| 1 | c | Milk |
| 1/2 | ts | Salt |
| 1/2 | ts | Pepper |
INSTRUCTIONS
1. Heat oven to 425F. Have ready a 9-inch tart pan with removable bottom and cookie sheet. 2. Line tart pan with pie crust, folding excess dough over to form double- thick sides. Prick bottom and sides with a fork. Place on cookie sheet and bake 7-9 minutes until set and very light golden around edges. 3. Meanwhile heat oil in a large nonstick skillet. Add mushrooms and cook over medium heat, stirring occasionally, until tender (mushrooms will release their liquid), 4-5 minutes. Increase heat to medium-high and cook 1-2 minutes longer until liquid evaporates and mushrooms are light golden. 4. Scatter mushrooms over bottom of baked crust. Sprinkle with cheese. 5. Beat eggs, milk, salt and pepper in a small bowl with a fork until blended. Pour into crust. 6. Bake 15 minutes. Reduce oven temperature to 350F and bake 10-15 minutes longer until filling is puffed and golden. Recipe by: Woman's Day 4/22/97 Posted to recipelu-digest by Rodeo46898 <Rodeo46898@aol.com> on Mar 2, 1998
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