Swiss Mushroom Pie

 

                A slice of this pie, either hot or cold, makes a nice lunch with a green salad.

Makes 8 servings (9-inch pie pan)

Swiss cheese press-in crust

• 1 cup all-purpose flour
• 6 tablespoons chilled butter, sliced ¼-inch thick
• ½ cup shredded aged Swiss cheese
• ¼ cup sour cream

Mushroom filling

• 1 tablespoon butter or vegetable oil
• 2 garlic cloves, minced
• 1 pound (450 gr) fresh brown or white mushrooms, cleaned
• 1½ cup shredded aged Swiss or Emmentaler cheese
• 1 teaspoon salt
• ½ cup light cream or milk
• 2 eggs, lightly beaten

1. Preheat the oven to 425F (220C).
2. For the crust, measure the flour into a large bowl ; cut in the butter until the mixture ressembles coarse crumbs.
3. Blend in the cheese and sour cream until the mixture ressembles moist crumbs.
4. Press the crust into a 9-inch glass or porcelaine quiche pan or pie pan ; bake it for 10 minutes or until lightly browned.
5. For the filling, heat the butter in a heavy skillet ; add the garlic and stir over low heat for 2 minutes.
6. Add 8 mushroom caps to the pan and cook just until glazed, 1 to 2 minutes ; remove them and reserve.
7. Slice the remaining mushrooms with stems and add to the pan ; cook and stir until the mushrooms are browned and any released liquid has evaporated.
8. Sprinkle half the cheese over 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.
10. Bake for 25 to 30 minutes or until a knife inserted just off center comes out clean.
11. 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.
12. Serve the pie hot or at room temperature.
13. The pie can be baked a day ahead, refrigerated, and warmed in a 300F (150C) oven for 10 minutes before serving.

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