4 eggs, beaten
½ cup milk
½ cup heavy cream
1 cup gruyere cheese, shredded
1 tsp salt
¼ tsp ground black pepper
3 tbsp unsalted butter
2 cups button mushrooms, canned, quartered
¾ cup red pepper, diced
¾ cup green pepper, diced
2 cups potatoes, peeled, blanched, cut into ¼-inch cubes
1 lb premade pie crust
all purpose flour, for dusting
Grease the preferred baking dish, pie plate, or cake tin, and dust with flour. Preheat the oven as well to 425 degrees F.
Dust the working area with flour then roll out the pie crust and place it onto a baking medium. Freeze any excess dough for future use.
Combine the eggs, cream, milk, cheese, salt, and pepper in a mixing bowl and set the mixture aside.
Melt the butter over a hot skillet and saute the mushrooms, peppers, and potatoes. Saute briefly. Then after cooking, add them to the pie crust.
Next, add the egg mixture to the crust and bake it in the oven for 15 minutes. Lower the oven’s heat to 325 degrees F and continue baking the pie crust for another 40 minutes, or until the tester comes out clean.
Once the dish is finished baking, serve it and enjoy!
Sugar: 3g
:
Calcium: 228mg
Calories: 510kcal
Carbohydrates: 40g
Cholesterol: 133mg
Fat: 33g
Fiber: 3g
Iron: 3mg
Monounsaturated Fat: 12g
Polyunsaturated Fat: 3g
Potassium: 483mg
Protein: 14g
Saturated Fat: 15g
Sodium: 627mg
Trans Fat: 1g
Vitamin A: 1141IU
Vitamin C: 40mg
