1 pie crust — unbaked (10″)
3 cups sliced fresh mushrooms
2 tablespoons butter or margarine
1 cup shredded zucchini
1 cup shredded carrot
1 large onion — diced
1 clove garlic — minced
4 large eggs — beaten
1 1/2 cups shredded Swiss cheese
1 cup half & half
1/2 cup sour cream
1 teaspoon dried thyme
1/8 teaspoon ground nutmeg — (optional)
Paprika for garnish
Preheat oven to 350 degrees. Saute mushrooms in butter. Reserve a small amount for garnish. Spoon remaining mushrooms into crust. Saute zucchini, carrots, oni on and garlic. Spoon over mushrooms. Combine eggs, 1 cup cheese, half & half, s our cream, thyme and nutmeg. Pour over vegetables. Top with remaining 1/2 cup c heese. Sprinkle with paprika. Bake for 40-45 minutes. Cool 10 minutes before sl icing. Garnish reserved mushrooms. Serve with a crisp salad and dry white wine. Recipe from “One Million Recipes CD”
busted by Judy R.