Ingredients with Measurements:
- 1 pre-made pie crust
- 1 cup sliced mushrooms
- 1 cup diced cervelat sausage
- 1/2 cup chopped onion
- 1/2 cup shredded Swiss cheese
- 3 eggs
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Special equipment needed:
- 9-inch pie dish
- Mixing bowl
- Whisk
- Frying pan
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a frying pan, sauté the mushrooms and onions until they are tender and lightly browned.
3. Add the diced cervelat sausage to the pan and cook for an additional 2-3 minutes.
4. Remove the pan from the heat and let it cool for a few minutes.
5. In a mixing bowl, whisk together the eggs, milk, salt, and black pepper.
6. Add the shredded Swiss cheese to the egg mixture and stir to combine.
7. Pour the egg mixture into the cooled mushroom and sausage mixture and stir to combine.
8. Place the pre-made pie crust into the pie dish.
9. Pour the egg and mushroom mixture into the pie crust.
10. Bake the pie for 35-40 minutes, or until the filling is set and the crust is golden brown.
Time:
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Temperature:
375°F (190°C)
Serving size:
6 servings
Nutritional information:
Calories: 292
Fat: 20g
Carbohydrates: 13g
Protein: 14g
Sodium: 622mg
Substitutions for ingredients:
- You can use any type of sausage instead of cervelat.
- You can use any type of cheese instead of Swiss cheese.
Variations:
- Add chopped bell peppers or spinach to the filling.
- Use a different type of pre-made pie crust, such as a whole wheat crust or a gluten-free crust.
Tips and tricks:
- Let the mushroom and sausage mixture cool before adding it to the egg mixture to prevent the eggs from cooking too quickly.
- Use a fork to prick the bottom of the pie crust before adding the filling to prevent it from getting soggy.
- Cover the edges of the pie crust with foil if they start to brown too quickly.
Storage instructions:
- Store the leftover pie in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the pie in the oven at 350°F (175°C) for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the pie on a platter with a side salad or roasted vegetables.
Garnishes:
- Garnish the pie with chopped fresh herbs, such as parsley or thyme.
Pairings:
- Serve the pie with a glass of red wine or a cold beer.
Suggested side dishes:
- Roasted vegetables, such as Brussels sprouts or carrots.
- A side salad with mixed greens and a vinaigrette dressing.
Troubleshooting advice:
- If the filling is too runny, cook the pie for an additional 5-10 minutes.
- If the crust is browning too quickly, cover the edges with foil.
Food safety advice:
- Make sure the pie is cooked to an internal temperature of 160°F (71°C) to ensure that the eggs are fully cooked.
Food history:
- Cervelat sausage is a type of Swiss sausage that is made from beef, pork, and bacon.
Flavor profiles:
- The pie has a savory and slightly smoky flavor from the sausage and mushrooms, with a creamy and cheesy filling.
Serving suggestions:
- Serve the pie warm or at room temperature.
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Region: Swiss