Ingredients:
- note: the time for prep is depend on whether you make your own pie crust or use your favorite store-bought pie crust. i did not make my own pie crust this time because i had one in my freezer that i used. you can also vary the mushrooms as well depending on your taste :o)
Directions:
- Preheat oven to 350 degrees F.
- If you made your own pie crust roll out the pie crust on a lightly floured surface to fit a deep 9 or 10-inch pie pan. Place the pastry in the pie pan and crimp edges decoratively. Refrigerate at least 30 minutes, then line with aluminum foil. Fill with pie weights and bake for 12 to 15 minutes, or until lightly golden around the edges. If you are using a premade unbaked pie crust in a foiled pie tin, bake according to the directions on the lable. The type that I used, I still needed to cover the unbaked pie crust with foil and fill with pie weights and bake accordingly. Remove foil and pie weights, and return to the oven for 3 to 5 minutes. Remove from the oven and place crust on a wire rack to cool.
- Set a 12-inch sauté pan over medium heat, and add the butter and olive oil and once the butter is melted, add the yellow onions, red onions, and leeks to the pan and cook, stirring occasionally, until the onions and leeks are wilted, and lightly caramelized, about 8 minutes. Add the pancetta or ham, mushrooms, thyme, and garlic to the pan and season with 1 teaspoon of the salt and the pepper. Cook the onions, pancetta or ham and mushrooms, stirring occasionally, until most of the moisture has cooked out of the mushrooms and they are caramelized, 8 to 10 minutes. Remove the pan from the heat and allow the onions, pancetta or ham and mushrooms to cool for 10 minutes before placing in the pie crust.
- In a medium bowl, combine the half and half or heavy cream, eggs, remaining 1/4 teaspoon salt and the nutmeg and whisk until just combined. Stir 1 1/2 ounces of the grated cheese, then pour the cream mixture over the onion mixture, and sprinkle the remaining cheese over top. Place the pie tin on a sheet pan and place in the oven. Bake until golden brown, and the custard has set, 35 to 40 minutes. Be sure to rotate the sheet pan after 15 to 20 minutes to ensure even browning.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 268.36 Kcal (1124 kJ) | ||
| Calories from fat | 181.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.17g | 31% | |
|---|---|---|---|
| Cholesterol | 178.09mg | 59% | |
| Sodium | 735.48mg | 31% | |
| Potassium | 290.7mg | 6% | |
| Total Carbs | 9.41g | 3% | |
| Sugars | 2.35g | 9% | |
| Dietary Fiber | 1.59g | 6% | |
| Protein | 13.91g | 28% | |
| Vitamin C | 3.7mg | 6% | |
| Iron | 1.7mg | 9% | |
| Calcium | 165.5mg | 17% | |
| Amount Per 100 g | |||
| Calories | 148.5 Kcal (622 kJ) | ||
| Calories from fat | 100.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.16g | 31% | |
|---|---|---|---|
| Cholesterol | 98.55mg | 59% | |
| Sodium | 407mg | 31% | |
| Potassium | 160.87mg | 6% | |
| Total Carbs | 5.21g | 3% | |
| Sugars | 1.3g | 9% | |
| Dietary Fiber | 0.88g | 6% | |
| Protein | 7.7g | 28% | |
| Vitamin C | 2.1mg | 6% | |
| Iron | 0.9mg | 9% | |
| Calcium | 91.6mg | 17% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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