Mushroom pie

Shh! It's actually a quiche.

Mats
2 frozen 9-inch deep-dish pie crusts
1 lb mushrooms, slices
1 medium yellow onion, peeled and diced
3 cloves garlic, crushed
1 Tb fresh thyme or 1tsp dried
2 eggs
3 egg whites
1 1/2 c milk
2 tsp dijon mustard
1/4 tsp nutmeg
3/4c Swiss cheese

Heat oven to 350

In a medium saucepan, heat 1 Tb olive oil over medium heat. Add diced onions and sliced mushrooms and saute for 10 minutes, stirring frequently. You're looking to make the onions translucent and cook the mushrooms until they're browned and there's no liquid left in the saucepan.

Meanwhile, in a mixing bowl, combine the 2 eggs (yolks and whites), 3 egg whites, 1 1/2c milk, 1/4 tsp nutmeg and 2 tsp Dijon mustard. Whisk until the mixture is well-combined.

Also meanwhile, sprinkle about 1/4c cheese each into the bottoms of the frozen pie crusts.

When the liquid has mostly evaporated from the mushroom/onion mixture, add the crushed garlic and thyme. Stir and cook for 1 minute, then pour the contents of the saucepan into the egg and milk mixture.

Stir the milk/mushroom mixture well, then pour into the cheesed pie-plates. Try to ensure that both pies get equal amounts of mushrooms and onions, otherwise you will have one very boring pie and one with basically no binder.

Sprinkle the remaining Swiss cheese on top of both pies.

Bake at 350 degrees for 1 hour, then remove from oven and let sit 10 minutes before slicing and serving.