A savory and floral twist on a classic, with gourmet mushrooms, fontina cheese, and nasturtium petals in a flaky crust.
(classic 9" pie - serves 6-8)
Ingredients:
- 6 large eggs
- 1 cup heavy cream
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp Dijon mustard
- 3/4 tsp salt
- 1 1/2 cups shredded fontina cheese
- 2 cups finely chopped fresh gourmet mushrooms of choice (black pearl, lions' mane, blue oyster, golden oyster; to name a few of our faves)
- 2 shallots, finely chopped
- 1 tbsp olive oil or butter
- 1 tsp chopped fresh thyme
- 3-5 nasturtium leaves, finely chopped
- 1/4 tsp black pepper
- A few fresh nasturtium flowers for a garnish
- 1 gluten-free or traditional 9" pie crust
Instructions:
- Preheat oven to 375 degrees. Fit pie crust into a 9" pie dish and crimp edges. Chill 10 minutes.
- Par-bake crust for 5-10 minutes at 375 degrees. Cool slightly.
- Meanwhile, in a skillet heat olive oil or butter over medium. Add shallots and cook 2 minutes, then add mushrooms. Cook until moisture is released and mostly evaporated (8-10 minutes). Stir in thyme and nasturtium leaves and remove from heat.
- In a bowl, whisk together eggs, cream, garlic powder, onion powder, mustard, and salt.
- Spread mushroom mixture evenly over the bottom of the par-baked pie crust. Sprinkle with fontina cheese. Pour the egg custard over the top.
- Bake at 350 degrees for 40-45 minutes, or until the center is set and top is lightly golden. Let cool at least 5-10 minutes, garnish with edible nasturtium petals, and enjoy!