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Prep Time
5 mins
Total Time
55 mins
Serves 8


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


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.


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

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

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Nutrition Facts

Nutrition Description:
1/8 of the recipe
12 g
Saturated Fat:
5 g
16 g
110 mg
9 g
280 mg

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