I owe this recipe to a dear friend. It is a genius and very
economical idea of a great dinner when you have limited time and/or resources. You can fill this pie with vegetables, mushrooms, pretty much anything you find in your fridge and it’s all one-dish wonder that will fill you up and delight you at
the same time. It’s very close to a quiche but still more of a pie – at least to me.
The variety I make will
require the following ingredients:
– about a pound, more if you have it. If using cooked leftovers, cut them in small chunks (about half an inch) and set aside.
Mushrooms – ½ pound
3. Onions – 2 large ones, diced
4. Garlic – pressed, about 2 teaspoons
5. Parsley, finely chopped
6. Shredded cheese –
7. Sour cream – 2 cups
8. Eggs – 6
9. Puff or any kind of non-sweet pastry sheets, enough to cover 9X13 or similar baking dish.
10. Optional – condensed mushroom soup, one can
Spray the baking dish with non-stick baking spray and cover with your pastry sheets. Make sure that you have enough to go up the sides and a bit over so the pie has a surrounding ‘circle of crust’ – it makes for
much prettier dish and keeps the filling in. If you are using puff pastry, prick the bottom with a fork a few times, it helps keep the dough even.
Sautee the onions until
golden-brown, add chicken (if raw, brown completely, if pre-cooked just toss a few times), when chicken is ready add mushrooms and cook until soft. Drop in the garlic and parsley, salt and pepper (go easy with the salt as you will be adding
cheese that has plenty of salt on its own) stir and cook another 3-5 minutes. Turn the heat off and let cool a little.
Preheat the oven to 375F.
In a bowl, beat together eggs, sour cream and mushroom soup if adding it. Add 1 cup of cheese and mix well.
Put the cooled chicken and mushroom mix in the dish with the dough and spread evenly on the bottom. Pour the egg mix over, covering everything. Help spreading it with a spoon if necessary. Sprinkle
the remaining cup of cheese on top. Put in the oven and bake until golden-brown, about 45 minutes depending on your oven. Let cool 10-15 minutes before serving. Works well with a side of green salad
and a glass of chilled Riesling. Can be easily made in individual serving dishes for a dinner party.