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Caramelized Onion, Mixed Mushroom & Gruyere Pie

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Caramelized Onion, Mixed Mushroom and Gruyere Pie

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Yield

6 servings

Prep

35 min

Cook

60 min

Ready

120 min
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
For the crust
nonstick cooking spray
*
¾ cup rolled oats
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½ cup all-purpose flour
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¼ teaspoon salt
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3 tablespoons butter, unsalted
cold and cut into small pieces
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3 tablespoons buttermilk
cold and low-fat
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For the filling
4 teaspoons olive oil
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1 large onions
sliced thinly into half moons
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8 ounces mushrooms
sliced and mixed such as cremini, oyster or shiitake
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½ teaspoon salt
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¼ teaspoon black pepper
freshly ground
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¼ teaspoon dry mustard
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1 tablespoon thyme
freshly chopped (or 1 teaspoon dry)
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3 large eggs
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3 large egg whites
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1 cup milk, skim, evaporated
(not condensed milk)
cup gruyere cheese
grated, about 1-ounce
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Ingredients

Amount Measure Ingredient Features
For the crust:
1 x nonstick cooking spray
*
177 ml rolled oats
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118 ml all-purpose flour
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1.3 ml salt
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45 ml butter, unsalted
cold and cut into small pieces
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45 ml buttermilk
cold and low-fat
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For the filling:
2E+1 ml olive oil
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1 large onions
sliced thinly into half moons
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231.2 ml/g mushrooms
sliced and mixed such as cremini, oyster or shiitake
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2.5 ml salt
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1.3 ml black pepper
freshly ground
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1.3 ml dry mustard
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15 ml thyme
freshly chopped (or 1 teaspoon dry)
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3 large eggs
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3 large egg whites
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237 ml milk, skim, evaporated
(not condensed milk)
158 ml gruyere cheese
grated, about 1-ounce
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Directions

Preheat the oven to 400℉ (200℃). Spray a 9-inch pie dish with cooking spray.

For the crust:

Place the oats, flour and salt in the bowl of a food processor and pulse 3 times to combine.

Add the butter and pulse about 14 times, until you get a pebbly course texture. Add the buttermilk and pulse 3 to 5 times more to combine.

Form the mixture into a ball and place it between 2 large pieces of waxed paper. Roll out into a circle about 10 inches in diameter. Remove the top sheet of waxed paper.

Transfer the crust, still on the other piece of waxed paper to the pie dish, then remove the waxed paper from the top. Press the crust gently into the dish. Bake for 9 minutes, then let cool.

For the filling:

Heat 2 teaspoons of oil in a large nonstick pan over a medium-low heat.

Stir in the onion and cook, stirring occasionally, until golden brown and caramelized, about 20 minutes. Transfer the onions to a bowl.

Add the remaining 2 teaspoons of oil to the pan and heat over a medium-high heat.

Add the mushrooms and cook, stirring occasionally, until they have released their water and begin to brown, about 6 minutes.

Add the onions back to the pan, then add the salt, pepper, mustard and thyme.

In a medium bowl whisk together the eggs, egg whites and evaporated milk. Sprinkle the cheese into the pie crust. Top with the mushroom-onion mixture and pour the egg mixture on top.

Reduce oven temperature to 350℉ (180℃). Bake for 35 minutes or until knife or wooden stick inserted in the middle comes out clean. Let stand for 5 a few minutes before serving.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 154g (5.4 oz)
Amount per Serving
Calories 31548% from fat
 % Daily Value *
Total Fat 17g 26%
Saturated Fat 7g 37%
Trans Fat 0g
Cholesterol 135mg 45%
Sodium 433mg 18%
Total Carbohydrate 9g 9%
Dietary Fiber 3g 11%
Sugars g
Protein 31g
Vitamin A 10% Vitamin C 4%
Calcium 23% Iron 12%
* based on a 2,000 calorie diet How is this calculated?
 
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