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Level
easy
Prep Time
5 min
Total Time
55 min
Serves
Serves 8

Ingredients

1/2 pkg
Deep Dish Pie Shells, thawed according to package directions
170 g
1 tsp
canola oil
15 mL
1
leek, chopped (white and light green parts only)
2 cups
sliced mushrooms
500 mL
1/2 tsp
each salt and pepper
2 mL
4
eggs
1 cup
2% milk
250 mL
2 tsp
fresh thyme
10 mL
3/4 cup
shredded Swiss cheese
175 mL

Directions

Step 1
Preheat oven to 375°F (190°C). Bake pie shell on middle rack of oven, 10 min. Meanwhile, in a skillet, heat oil over medium-high heat. Add leeks and mushrooms and cook until leeks are tender, mushrooms are golden and no liquid remains, about 8 min. Season with salt and pepper.
Step 2
Turn oven to 425°F (220°C). In a bowl, whisk together eggs, milk and thyme. Sprinkle ½ cup (125 mL) cheese over bottom of pie shell. Spread mushroom mixture evenly over cheese. Pour egg mixture overtop and sprinkle with remaining cheese.
Step 3
Bake on middle rack of oven 25 min. or until a toothpick comes out clean.

Tip

To prevent a soggy crust, cook mushrooms until all the liquid evaporates.

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Nutrition Facts

Nutrition Description:
1/8 of the recipe
Calories:
210
Fat:
12
Saturated Fat:
5
Carbs:
16
Fibre:
0
Sugar:
0
Cholesterol:
110 mg
Protein:
9
Sodium:
280 mg
Potassium:
0