INGREADIENT

• Dough for single-crust pie
• 12 ounces fresh chanterelle, baby portobello or oyster mushrooms, or a combination of mushrooms
• 3 tablespoons butter, divided
• 1 medium leek (white portion only), halved and sliced
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup shredded cheddar cheese
• 4 large eggs
• 3 tablespoons heavy whipping cream
• Minced fresh parsley, optional

Direction

1. Preheat oven to 375°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling.
2. Wipe mushrooms clean with a damp tea towel. Trim stems; quarter or slice large mushrooms.
3. In a large skillet, heat 1 tablespoon butter over medium-high heat. Add leek; cook and stir 2-3 minutes or until tender. Remove from pan.
4. In same pan, heat remaining butter over medium-high heat. Add mushrooms; cook 4-6 minutes or until tender and liquid has evaporated. Stir in leek, salt and pepper. Cool slightly.
5. Sprinkle 1/2 cup cheese onto bottom of crust. Top with mushroom mixture; sprinkle with remaining cheese. In a large bowl, whisk eggs and cream until blended; pour over top.
6. Bake on a lower oven rack until a knife inserted in the center comes out clean, 30-35 minutes. If desired, sprinkle with parsley before serving.