Ingredients
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4 cups fresh mushrooms, sliced
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1/2 cup onion, diced
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1/4 cup sweet red pepper, diced
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1 tablespoon butter
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1 cup shredded cheddar cheese
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2 tablespoons all-purpose flour
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1 1/4 cups milk
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4 eggs, lightly beaten
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1 -2 tablespoon minced fresh savory (or 1-2 t dried savory)
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1 teaspoon salt
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1/2 teaspoon cayenne pepper
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1 unbaked deep-dish pastry shells (9 inches and I use a store-bought one for this)
Instructions
- Line unpricked pastry shell with a double thickness of heavy-duty foil.
- Bake at 450 degrees for 8 minutes.
- Remove foil; bake 5 minutes longer.
- Cool on wire rack.
- Reduce heat to 350 degrees.
- In large skillet, saute the mushrooms, onions and red pepper in butter until mushrooms are tender.
- Drain and set aside.
- In a bowl, combine the cheese and flour.
- Stir in the milk, eggs, savory, salt and cayenne until blended.
- Stir in mushroom mixture.
- Pour into crust.
- Bake for 40-50 minutes or until knife inserted near the center comes out clean (cover edges loosely with foil if needed to prevent overbrowning).
- Let stand for 10 minutes before cutting.