Pile it on… the veg, that it, not the fat, in this delicious version of the savoury pie https://bit.ly/1P3BMME. Greens, fresh mushrooms and the pie crust of your choice means you can still indulge in one of winter’s comfort eating essentials while ditching the food-guilt. And if the kids don’t like blue cheese, load up with whatever cheese they like! #pie # greens #noguilt #gorgonzola
Mouthwatering Mushroom Pie
1 pie crust
¼ cup milk
2 cloves minced garlic
¼ cup stock (mushroom, veggie or chicken)
salt and pepper to taste
1½ cups fresh mushrooms, chopped
120g chopped fresh spinach
3 spring onions, chopped
¼ cup Gorgonzola cheese
1 First up, grab your pie crust and lay it into your pie pan.
2 Grab a bowl and add to it your eggs, milk, tarragon, sherry, garlic and stock. Mix it up, season well and set aside.
3 Melt the butter in a pan and cook the mushrooms for about 4 minutes, until cooked through.
4 Place the spinach and onion in the pie dish, season. Top with the mushrooms, lightly season, and then add the Gorgonzola. Pour over the egg mixture and place in a preheated 160°C oven for 35 minutes.