Onion and mushroom pie with parmesan cheese

4 portions
Cook time: 55 minutes

Ingredients

250 g chilled puff pastry
3 yellow onions
1 clove garlic
200 g mushrooms, such as chanterelles or button mushrooms
2 tbsp butter
4 eggs
150 ml milk
100 ml heavy cream
150 g grated parmesan cheese
2 tsp chopped, fresh thyme (or 2/3 tsp dried thyme)
1 tsp salt
Pinch freshly ground black pepper
Oil for the foil mold

Our recipes are based on being prepared in an Omnia® Classic Original 2L. Omnia® Classic Maxi 3L is 50 percent larger. Therefore, in most recipes, you can increase the amount by half to double the batch. Start by increasing by half a batch only for recipes where the ingredients will rise in the pan during cooking. The cooking times are the same.

Method

Set the oven to 200°C. Brush the foil mold with oil. Press the puff pastry into the foil mold. Make sure that the dough goes up to and a little over the edges of the mold. Prick the bottom with a fork and pre-bake in the middle of the oven for about 10 minutes.
Peel and slice the onion and garlic. Rinse and slice the mushrooms. Fry the onion in butter in a frying pan until soft. Do not let the onion brown. Set aside. Fry the mushrooms and garlic in butter until the mushrooms are soft and slightly colored.
Whisk together the eggs, milk, cream, parmesan cheese, thyme, salt, and pepper in a bowl. Mix in the fried onions and mushrooms. Pour the mixture into the pie crust. Bake the pie in the bottom of the oven for about 30 minutes or until the egg mixture has set and taken on a nice color.

Serving suggestion: mixed green salad

When the pie is ready and has cooled, it can be easily frozen in the foil mold and then reheated in the Omnia mold.

Onion and mushroom pie with parmesan cheese

Ingredients

Method

Foil Dish Classic 2L, pack of 5

Cool bag with ice-pack

Omnia´s Vegetarian Cookbook