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All-purpose flour, for dusting Classic CRISCO Single Pie Crust, baked 2 tablespoons CRISCO Oil 2 medium shallots, thinly sliced 1 pound white button mushrooms, quartered Coarse salt and freshly ground pepper 1/2 cup milk 1/2 cup heavy cream 2 large eggs 1 large egg yolk Pinch freshly grated nutmeg 6 ounces Gruyere cheese, grated (1-1/2 cups) Heat Crisco Oil in a large non-stick skillet over high heat. Add shallots; cook, stirring, until translucent but not brown, about 1 minute. Add mushrooms; season with salt and pepper. Cook, stirring frequently, until mushrooms release their liquid, liquid evaporates and mushrooms are a dark golden brown, about 8-10 minutes. Sprinkle half the cheese evenly over the bottom of the baked crust. Sprinkle with mushrooms and top with remaining cheese. Whisk together milk, cream, eggs and egg yolk in a medium bowl. Season with nutmeg, salt and pepper. Pour over cheese. Transfer to oven, bake until just set in the center, 30-35 minutes. Cool on wire rack for about 10 minutes before slicing. |
