Vidalia Onion and Mushroom Pie

• vidalia onions (halved and thinly sliced)↗2
• tablespoon fresh mined garlic (optional)1 -2 tablespoon
• cups fresh mushrooms, sliced↗2 -3 cups
• tablespoons butter or 3 tablespoons olive oil↗3 tablespoons
• large eggs↗4
• cup whipping cream, unwhipped↗1 cup
• cup grated parmesan cheese (can use more!)1⁄4 cup
• pinch dried thyme (or use 1 tablespoon fresh chopped thyme)↗1 pinch
• teaspoons salt (or to taste, I use seasoned salt)1 1⁄2 teaspoons
• black pepper↗
• teaspoon nutmeg↗1⁄8 teaspoon
• (10 inch) deep dish pie shells1

Step-by-step instructions

1. 1

   Fit the pastry into a 10-inch deep-dish pie plate, then flute edges as desired; cover with plastic wrap and chill while making the filling.

2. 2

   In a large skillet melt butter over medium heat; add in the sliced onions with mushrooms; saute for about 15 minutes or until the onions are tender (adding in the garlic if using, the last 3 minutes).

3. 3

   In a large bowl whisk together the eggs with whipping cream, Parmesan cheese, thyme, salt, black pepper and nutmeg.

4. 4

   Add in the onion/mushroom mixture; stir to combine then spoon into the prepared pie shell.

5. 5

   Place the pie plate onto a baking sheet.

6. 6

   Set oven to 350 degrees (set oven rack to bottom position).

7. 7

   Bake for about 45 minutes or until done.

8. 8

   Delicious!