Mushroom And Leek Pie - cooking recipe

Ingredients

1 pie crust, for 9-inch single crust pie
12 ounces fresh mushrooms
3 tablespoons butter, divided
1 medium leek, white portion only, halved and sliced
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup shredded cheddar cheese
4 eggs
3 tablespoons heavy whipping cream

Preparation

Preheat oven to 375 degrees.
Place pastry in 9\" pie plate. Trim pastry to 1/2\" beyond rim of plate; flute edge. Refrigerate while preparing filling.
Wipe mushrooms clean with damp towel. Trim stems; quarter or slice large mushrooms.
In a large skillet, heat 1 tablespoons butter over medium-high heat. Add leek; cook and stir 2-3 minutes or until tender. Remove from pan.
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.
Sprinkle 1/2 cup cheese onto bottom of pastry-lined pie plate. Top with mushroom mixture; sprinkle with remaining cheese.
In a large bowl, whisk eggs and cream until blended; pour over top of cheese-mushroom mixture.
Bake on lower rack 30-35 minutes or until a knife inserted near the center comes out clean.