Photo: Kathleen Finlay
You've got breakfast-for-dinner, brunch or a lunch in the bag with this simple eggy pie.
1 9-in. store-bought pie crust
250 g button mushrooms
1 to 2 tbsp butter, or olive oil
1/2 cup sour cream
1 egg yolk
salt, to taste
black pepper, to taste
1/3 cups diced ham
1 cup shredded Emmenthal
Preheat oven to 350. Thaw store-bought crust, or follow directions on box. Prick all over with a fork and bake on the middle rack of the oven for 12-14 minutes until just cooked but not yet beginning to brown. Set aside.
Slice mushrooms and sauté in butter or olive oil in a frying pan over medium-high heat for 6 or 7 minutes until they're fully cooked but not dry and have released liquid. Set aside.
In a large bowl, combine sour cream and eggs; add salt and pepper. Stir in ham, mushrooms and cheese. Scrape filling into pie crust and bake at 350 for 25-27 minutes or until set. Serve warm or at room temperature.
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