8 oz. sliced white mushrooms
1 Tbsp. Herbs de Provence
Salt and Pepper
1 pie crust
2 Tbsp. butter
1/2 lb. shredded Fontina cheese
6 oz. shredded Gruyere cheese
3/4 cup cream
2 Tbsp. honey mustard (made by mixing equal amounts Dijon mustard and honey)
Preheat oven to 375 degrees.
Line your pie dish with pie crust. Let it get a bit bubbly (about 15 minutes) and remove from oven. Brush with homemade honey mustard.
Sauté mushrooms and shallots in the butter with Herbs de Provence and salt and pepper (to taste). Cook until mushrooms shrivel and onions are soft (about 15 minutes). Let cool.
Whip eggs with cream. Whisk in the shredded cheeses. Once mushroom mixture cools, mix into eggs. Pour into pie crust and bake for approximately 45 minutes until the eggs have settled.