Aromatic sautéed vegetables, mixed with a touch of cream, and baked in a cheesy pie.
|1||Tenderflake® All Vegetable Shortening Frozen Deep Dish Pie Shell, thawed|
|3 tbsp||(45 mL) Butter|
|1||8 oz (227 g) Package mushrooms, sliced|
|1||Red pepper, sliced|
|1||Yellow pepper, sliced|
|1||Green pepper, sliced|
|Salt and pepper|
|2 tsp||(10 mL) Chopped fresh thyme|
|3 tbsp||(45 mL) Whipping cream (35%)|
|1 cup||(250 mL) Grated Swiss cheese|
PREHEAT oven to 400°F (200°C). BAKE pie shell according to package instructions for a “Baked Pie Shell”. Remove and reduce oven temperature to 375°F (190°C). MELT butter in a large skillet over medium-high heat. Add leeks and cook until soft, about 3 minutes. Add mushrooms and peppers. Season with salt and pepper. Cook 5 to 10 minutes or until mushrooms release their moisture. Stir in thyme and cream. Remove from heat and cool slightly. SPREAD half of grated cheese over bottom of the baked pie shell. Top with leek mixture and remaining grated cheese. Bake for 20-25 minutes until cheese is melted and bubbly. Cool for 10 minutes before serving.
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