MUSHROOM AND LEEK PIE

Mushroom and Leek Pie image

Provided by KathyP53

Time 1h

Yield 8 serving(s)

Number Of Ingredients 9

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1 pie crust, for 9-inch single crust pie
12 ounces fresh mushrooms
3 tablespoons butter, divided
1 medium leek, white portion only, halved and sliced
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup shredded cheddar cheese
4 eggs
3 tablespoons heavy whipping cream

Steps:

Preheat oven to 375 degrees.
Place pastry in 9" pie plate. Trim pastry to 1/2" beyond rim of plate; flute edge. Refrigerate while preparing filling.
Wipe mushrooms clean with damp towel. Trim stems; quarter or slice large mushrooms.
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.
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.
Sprinkle 1/2 cup cheese onto bottom of pastry-lined pie plate. Top with mushroom mixture; sprinkle with remaining cheese.
In a large bowl, whisk eggs and cream until blended; pour over top of cheese-mushroom mixture.
Bake on lower rack 30-35 minutes or until a knife inserted near the center comes out clean.

Nutrition Facts : Calories 280.9, Fat 21.1, SaturatedFat 9.7, Cholesterol 127, Sodium 430.1, Carbohydrate 13.9, Fiber 1.5, Sugar 1.5, Protein 9.8