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Vidalia Onion and Mushroom Pie
Total time: 1¼ hours
Prep time: 25 min
Chef: KITTENCAL
| Ingredients |
2 vidalia onions (halved and thinly sliced)
1-2 tbsps garlic (fresh mined, optional)
2-3 cups fresh mushrooms (sliced)
3 tbsps olive oil (butter)
4 large eggs
1 cup cream (whipping, unwhipped)
14 cup grated parmesan cheese
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1 pinch dried thyme (tablespoon fresh chopped)
112 tsps seasoned salt (taste)
black pepper
18 tsp nutmeg
1 pie shells (10 inch deep dish)
Directions
| 1 | Fit the pastry into a 10-inch deep-dish pie plate, then flute edges as desired; cover with plastic wrap and chill while making the filling. |
| 2 | In a large skillet melt butter over medium heat; add in the sliced onions with mushrooms; saute for about 15 minutes or until the onions are tender (adding in the garlic if using, the last 3 minutes). |
| 3 | In a large bowl whisk together the eggs with whipping cream, Parmesan cheese, thyme, salt, black pepper and nutmeg. |
| 4 | Add in the onion/mushroom mixture; stir to combine then spoon into the prepared pie shell. |
| 5 | Place the pie plate onto a baking sheet. |
| 6 | Set oven to 350 degrees (set oven rack to bottom position). |
| 7 | Bake for about 45 minutes or until done. |
| 8 | Delicious! |
