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1 9-inch store bought or homemade pie crust, pre-baked
1/4 pound bacon, chopped
1/2 pound oyster and shiitake mushrooms, sliced
2 small leeks, cleaned, trimmed and thinly sliced
1 teaspoon fresh thyme, chopped
1 teaspoon nutmeg, freshly ground
1 tablespoon fresh chives, chopped
Salt and pepper to taste
3/4 cup heavy cream
1/2 cup whole milk
8 ounces Roth Grand Cru Gruyere, grated
Preheat oven to 425°F.
Sauté bacon in skillet. When fully cooked, remove bacon and reserve half the drippings in skillet.
Add mushrooms and cook for 3 to 5 minutes, until tender. Add leeks and cook for an additional 3 to 5 minutes. Return bacon to skillet. Season mixture with thyme, nutmeg, chives, salt and pepper; remove from heat.
In large bowl, vigorously beat eggs; beat in cream and milk.
Layer cheese and bacon mixture onto crust. Pour egg mixture over top.
Bake for 10 minutes. Reduce oven temperature to 350°F and bake for an additional 30 to 40 minutes, or until egg mixture is set.
Remove from oven and allow to cool at least one hour before serving.
Yield 6 to 8 servings