November 16, 2013

Chicken Sausage, Mushroom & Swiss Pie

Chicken Sausage, Mushroom & Swiss Pie

1 tablespoon butter

1 tablespoon canola oil

2 1/2 cups fresh mushrooms (washed and sliced)

2/3 cup finely chopped onions

3 tablespoons Vidal Blanc (or other sweet white wine)

1/3 cup heavy cream

2 tablespoons fresh thyme, finely chopped

1 1/2 tablespoons chopped sun-dried tomatoes (not in oil)

1/2 teaspoon salt

1/8 teaspoon crushed red pepper flakes

4 eggs

1 1/2 cups half-and-half

1/4 teaspoon salt

3 tablespoons flour

1/2 teaspoon dry mustard

1 premade pie crust

1 1/2 cups shredded Swiss cheese

1/3 pound sausage of your choice

1/8 teaspoon paprika

Melt butter in skillet, add canola oil. When heated, add mushrooms and onions. Cook for about 10 minutes. Add wine, cream, thyme, tomatoes, 1/2 teaspoon salt and crushed red pepper. Cook until all moisture is absorbed. Set aside.

Preheat oven to 375 degrees F and make the egg mixture: Beat eggs. Add half-and-half, 1/4 teaspoon salt, flour, and dry mustard. Set aside. Layer the Swiss cheese into the prepared pie crust. Top with mushroom mixture, sausage, and egg mixture. Sprinkle with paprika. Bake at 375 degrees F for 40 to 45 minutes. Let sit for 20 minutes before serving.

–Recipe (inspired from) Debra, Allentown Fair Winner, 2013 Pie Baking Championship