Mushroom & Gruyere Pie
User Reviews
5
Mushroom & Gruyere Pie
Description
In this Mushroom & Gruyere Pie, mushrooms and onions are sautéed separately in butter until tender before being combined with shredded summer squash, eggs, and shredded Gruyere cheese in a mixing bowl. Dried thyme and salt season the mixture. The combined filling is poured into a greased 9-inch pie pan and topped with additional cheese.
Baked at 350°F for about 35 minutes, the pie sets firm in the center with a lightly browned edge. Once cooled briefly, the pie is ready for serving. Its flavor melds the earthiness of mushrooms, sweetness of onions, and creaminess from eggs and cheese, delivering a well-balanced savory profile with tender textures and a slight cheesy crust.
The recipe not only showcases a mix of vegetables and cheese but invites substitutions such as spinach, kale, broccoli, or peppers for variation depending on preference or availability. The pie stores well refrigerated and makes a versatile dish suited for brunch, lunch, or a vegetable side at dinner.
Ingredients
- 2 teaspoons butter grass-fed
- 8 oz mushroom sliced
- 1 yellow onion , chopped
- 1 cup yellow summer squash shredded
- 4 egg
- 4 oz gruyere cheese shredded and divided
- 1/4 teaspoon thyme dried
- 1/2 teaspoon salt or to taste, fine sea salt
Instructions
- Preheat the oven to 350F and grease a 9" pie pan generously with coconut oil or butter.
- Melt one teaspoon of butter in a large skillet over medium heat, and saute the chopped onions for about 10 minutes, until tender and translucent. In another large skillet over medium heat, saute the sliced mushrooms in the other teaspoon of butter and 1/4 teaspoon of sea salt, until they are tender. Remove both the sauteed onions and mushrooms from the heat, and transfer them to a large bowl with the shredded summer squash.
- Add the eggs, 3 oz. of shredded cheese, dried thyme and remaining 1/4 teaspoon of sea salt to the bowl, and mix until everything is well combined. Transfer the mixture to the greased pie pan, and top with the remaining ounce of shredded cheese.
- Bake at 350F for about 35 minutes, or until golden around the edges and firm in the center.
- Remove from the oven and allow to cool for 10 minutes before serving.
- Store any leftovers in the fridge, well covered, for up to 4 days.
Notes
- You can substitute mushrooms with other vegetables like spinach, kale, broccoli, or peppers based on your preference.
- Use grass-fed butter for sautéing to enhance flavor profile.
- Allow the pie to cool for 10 minutes before slicing to help it set properly.
- Store leftovers covered in the refrigerator for best freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 226 kcal
% Daily Value*
| Calories | 226kcal | 11% |
| Carbohydrates | 5g | 2% |
| Protein | 16g | 32% |
| Fat | 15g | 23% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 200mg | 67% |
| Sodium | 470mg | 20% |
| Potassium | 378mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 625IU | 13% |
| Vitamin C | 8mg | 9% |
| Calcium | 322mg | 32% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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