- 6
Ingredients
- 1 refrigerated pie crust circle (from a 15-oz pkg)
- 6 strips bacon
- 8 ounces fresh white mushrooms sliced
- 1 cup sliced onion
- 1 container sour cream - (8 oz)
- 3/4 teaspoon salt
- 3/4 teaspoon oregano leaves crushed
- 1/8 teaspoon freshly-ground black pepper
- 4 large eggs
Preparation
Step 1
Preheat oven to 425 degrees. Following package directions, place pie crust circle in a 10-inch tart pan or 9-inch pie plate; trim or flute edge. Bake until just golden, 5 to 7 minutes; cool slightly; set aside.
In a large skillet over medium heat, cook bacon until crisp, about 5 minutes. Remove to paper towels; crumble; set aside.
Pour off bacon drippings from pan. Add mushrooms and onion; cook, stirring frequently, until mushroom liquid evaporates, 6 to 8 minutes; cool.
In a large bowl beat until smooth sour cream, eggs, salt, oregano and black pepper. Pour over baked crust; top with cooled mushroom mixture; sprinkle with bacon.
Bake for 15 minutes. Reduce heat to 300 degrees; bake until a knife inserted in the center comes out clean, 5 to 7 minutes longer.
This recipe yields 6 servings.
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