Mushroom Pie with Cheese

Ingredients

For the dough:

Flour 250 g

Salt 1 tsp

Butter 255 g

Water 60 ml

For the filling:

Vegetable oil 1 tbsp

Mushrooms 900 g

Salt

Ground black pepper

Butter 1 tbsp

Green onions 2 pcs

Thyme 1 tbsp

Cheese 70 g

Milk 475 ml

Eggs 6 pcs

Nutmeg

In a mixer, combine 1 cup of flour and salt. On low speed, gradually add the butter, then pour in the remaining flour and cold water. Mix until smooth. Wrap the dough in plastic wrap and press down to form a smooth disk. Refrigerate for at least an hour.

 Grease a pie pan with removable sides and line it with parchment paper. Roll out the dough thinly on a well-floured surface. Transfer the dough into the pan, making a rim with the dough. Refrigerate the pan for 20 minutes.

Preheat the oven to 160°C. Line the pie pan with parchment paper and sprinkle some filling on top, such as beans, dried peas, or rice. Bake for 30-40 minutes, until golden brown. Carefully remove the rice or beans (depending on which you used) and the parchment paper. Let the pie crust cool. Leave the oven on.

For the filling, heat the oil in a large frying pan. Add the sliced mushrooms, season with salt and pepper, and cook for about 5 minutes, until the mushrooms begin to soften. Reduce heat to medium, add butter and thyme, and cook, stirring, for about 12 minutes, until the mushrooms are tender. Season again with salt and pepper. Cool.

Place a third of the cheese and half of the mushrooms on the bottom of the cooled crust. In a blender, combine milk, cream, eggs, 1.5 teaspoons of salt, a couple of peppercorns, and a pinch of nutmeg until smooth. Pour half the mixture over the mushrooms. Cover with another third of the cheese and the remaining mushrooms. Pour in the other half of the milk mixture and sprinkle with the remaining cheese. Bake for about 1.5 hours. Cool. Remove the pie from the pan and transfer to a serving platter.

Enjoy!