2 cups finely chopped mushrooms
1 medium onion, finely chopped
4 cloves garlic, finely minced
1 cup cooked crumbled bacon
2 cups shredded Swiss cheese, divided: 1 ½ cups, ½ cup
4 medium Roma tomatoes, sliced ¼ inch
1 tsp. salt
1 tsp. ground black pepper
1 tsp. Herbs De Provence
¼ cup fresh chopped basil
1 9 inch pie crusts, store bought or favorite recip
Preheat the oven to 400 degrees. Heat the olive oil in a large saute’ pan over medium- high heat. Saute’ the onion, bacon and mushrooms until all are tender and the onions are translucent. Reduce the heat to medium and add the salt, pepper, and Herbs De Provence. Stir to combine the seasonings with all of the other ingredients. Simmer for 5 minutes and remove from the heat and allow to cool for 15 minutes while you prepare the crust.
Take a 9-10 inch pie crust and line a 9 inch pie dish. Push the crust up the sides of the pie dish. Now, sprinkle the 1 ½ cups of shredded Swiss cheese evenly over the bottom of the crust. Spread the fresh chopped basil over the cheese. Next, spread the cooled mushroom mixture (Ducell) evenly over the cheese layer. Take your sliced Roma tomatoes and cover the mushroom layer. Finally, sprinkle the remaining shredded Swiss cheese over the tomatoes.Bake for 30-40 minute at 400 degrees or until the crust is a golden brown.
Remove pie from the oven and cool on a cooling rack for 15 minutes before serving. This pie is served hot or at room temperature. Serve with crusty garlic bread and a dry white wine.
Yield: 6-8 servings
Preparation time: 20 minutes
Cook time: 30-40 minutes
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