Wild Mushroom Pie With Smoked Baby Swiss Crust Recipe

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Wild Mushroom Pie With Smoked Baby Swiss Crust
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Ingredients
27
Count
Nutrition
631
Calories
Total time
80
Minutes
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Ingredients:

Directions:

  1. For the crust, flatten the shortening into a disk on a piece of plastic wrap; wrap and freeze. Cut the unsalted butter into small cubes; wrap and freeze for 1/2 hour.
  2. Place the flour, cayenne, salt, and sugar in a food processor and pulse 2 times for 1 to 2 seconds each time. Scatter the frozen butter cubes over the flour and pulse about 8 times. Break up the frozen shortening over the flour mixture and pulse 6 times. Add the cheese and pulse 3 times. Pour the cold water over the pastry mixture and pulse 6 to 8 times, just until the dough comes together.
  3. Place the pastry on a floured surface, pressing to form a ball. Divide and shape the dough into 2 disks, one slightly larger than the other. Wrap in plastic wrap and refrigerate for at least 1 hour and up to 3 days.
  4. For the filling, bring 3 quarts of salted water to a boil. Boil the greens for 3 minutes. Drain and plunge the greens into ice water. Drain well, squeezing all of the water out of the greens.Set aside.
  5. In a 5-quart Dutch oven, sauté the mushrooms in the olive oil over high heat until softened, 2 to 3 minutes. Remove from the pot; set aside.
  6. Add the butter and onions to the pot. Saute 4 to 5 minutes or until the onions are translucent. Sprinkle flour over the onions. Stir and cook 2 minutes. Slowly stir in the warm milk and half-and-half. Cook until bubbly and thick, stirring constantly. Stir in the salt, pepper, cayenne, and nutmeg. Remove from the heat. Stir in the greens and mushrooms. Add the cheese and lemon juice, and stir. Cool 30 minutes.
  7. To complete the pie, heat the oven to 350°F. On a floured surface, roll out the larger disk to an 11-inch circle. Press into a 9-inch pie plate. Roll the other disk to a 9 1/2-inch circle. Pour the filling into the prepared pie crust. Top with the smaller crust. Trim the edges and crimp.
  8. Mix the egg yolk and cream. Brush over the top of the pie crust. Cut 5 slits in the top crust. Place the pie on a baking sheet. Bake for 30 minutes. Reduce the oven temperature to 325°F. Bake for 40 to 50 minutes longer, until the pie is golden brown. Allow the pie to rest at least 20 minutes before cutting.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 630.75 Kcal (2641 kJ)
Calories from fat 167.04 Kcal
% Daily Value*
Total Fat 18.56g 29%
Cholesterol 66.91mg 22%
Sodium 1561.62mg 65%
Potassium 768.88mg 16%
Total Carbs 97.82g 33%
Sugars 8.17g 33%
Dietary Fiber 11.62g 46%
Protein 19.87g 40%
Vitamin C 25.3mg 42%
Vitamin A 0.1mg 4%
Iron 4.6mg 26%
Calcium 257mg 26%
Amount Per 100 g
Calories 93.69 Kcal (392 kJ)
Calories from fat 24.81 Kcal
% Daily Value*
Total Fat 2.76g 29%
Cholesterol 9.94mg 22%
Sodium 231.96mg 65%
Potassium 114.21mg 16%
Total Carbs 14.53g 33%
Sugars 1.21g 33%
Dietary Fiber 1.73g 46%
Protein 2.95g 40%
Vitamin C 3.8mg 42%
Iron 0.7mg 26%
Calcium 38.2mg 26%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 13.4
    Points
  • 16
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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