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
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.
Yields
6 Servings