I have to admit this from my Holiday (make ahead) meal magazine and not my picture. However, I made this without the mushrooms this morning and will share that pic and recipe with you after this one.
1/2 of a 15 ounce package rolled refrigerated unbaked pie crust (1crust)
4 slices of bacon
1 1/3 cups chopped fresh mushrooms (4 ounces)
1/4 cup chopped green onions (2)
2 tablespoons fresh thyme leaves (chopped)
2 eggs, lightly beaten
1 8 ounce carton sour cream
3/4 cups shredded Gruyere cheese (3 ounces)
Preheat oven to 450 degrees. Let pie crust stand according to package directions. Ease pie crust into a 9 inch tart pan that has a removable bottom. Press pastry into fluted sides of pan; trip edges. Do not prick pastry. Line pastry with a double thickness of foil. Bake for 8 minutes. Remove foil. Bake for 4 to 5 minutes or until pastry is set and dry. Remove from oven. Reduce oven temperature to 375 degrees.
In a large skillet cook bacon over medium heat until crisp. Remove bacon and drain on a paper towel, reserving 1 tablespoon drippings in skillet. Crumble bacon; set aside. Add mushrooms to the reserved drippings; cook until mushrooms are tender and liquid is evaporated.
Stir in crumbled bacon, green onions, and thyme. In a medium bowl combine eggs and sour cream. Stir in bacon/mushroom mixture and cheese. Pour into crust.
Bake for 25 to 30 minutes or until light brown and a knife inserted in the center comes out clean. Cool on a wire rack for about 10 to 20 minutes to cool. Top with salsa or a topping of your choice.
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