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“Great brunch or light supper recipe. From Taste of Home”
READY IN:
1hr
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 375 degrees.
  2. Place pastry in 9" pie plate. Trim pastry to 1/2" beyond rim of plate; flute edge. Refrigerate while preparing filling.
  3. Wipe mushrooms clean with damp towel. Trim stems; quarter or slice large mushrooms.
  4. In a large skillet, heat 1 tablespoons butter over medium-high heat. Add leek; cook and stir 2-3 minutes or until tender. Remove from pan.
  5. In same pan, heat remaining butter over medium-high heat. Add mushrooms; cook 4-6 minutes or until tender and liquid has evaporated. Stir in leek, salt and pepper. Cool slightly.
  6. Sprinkle 1/2 cup cheese onto bottom of pastry-lined pie plate. Top with mushroom mixture; sprinkle with remaining cheese.
  7. In a large bowl, whisk eggs and cream until blended; pour over top of cheese-mushroom mixture.
  8. Bake on lower rack 30-35 minutes or until a knife inserted near the center comes out clean.

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