Don't miss another issue…      Subscribe

Caramelized Onion, Mixed Mushroom and Gruyere Pie

Caramelized Onion, Mixed Mushroom and Gruyere Pie Caramelized Onion, Mixed Mushroom and Gruyere Pie














Trans-fat Free, Good source of fiber


For the crust:
nonstick cooking spray
¾ cup rolled oats
½ cup all-purpose flour
¼ teaspoon salt
3 tablespoons butter, unsalted
cold and cut into small pieces
3 tablespoons buttermilk
cold and low-fat
For the filling:
4 teaspoons olive oil
1 large onions
sliced thinly into half moons
8 ounces mushrooms
sliced and mixed such as cremini, oyster or shiitake
½ teaspoon salt
¼ teaspoon black pepper
freshly ground
¼ teaspoon dry mustard
1 tablespoon thyme
freshly chopped (or 1 teaspoon dry)
3 large eggs
3 large egg whites
1 cup milk, skim, evaporated
(not condensed milk)
cup gruyere cheese
grated, about 1-ounce


Preheat the oven to 400℉ (200℃). Spray a 9-inch pie dish with cooking spray.

For the crust:

Place the oats, flour and salt in the bowl of a food processor and pulse 3 times to combine.

Add the butter and pulse about 14 times, until you get a pebbly course texture. Add the buttermilk and pulse 3 to 5 times more to combine.

Form the mixture into a ball and place it between 2 large pieces of waxed paper. Roll out into a circle about 10 inches in diameter. Remove the top sheet of waxed paper.

Transfer the crust, still on the other piece of waxed paper to the pie dish, then remove the waxed paper from the top. Press the crust gently into the dish. Bake for 9 minutes, then let cool.

For the filling:

Heat 2 teaspoons of oil in a large nonstick pan over a medium-low heat.

Stir in the onion and cook, stirring occasionally, until golden brown and caramelized, about 20 minutes. Transfer the onions to a bowl.

Add the remaining 2 teaspoons of oil to the pan and heat over a medium-high heat.

Add the mushrooms and cook, stirring occasionally, until they have released their water and begin to brown, about 6 minutes.

Add the onions back to the pan, then add the salt, pepper, mustard and thyme.

In a medium bowl whisk together the eggs, egg whites and evaporated milk. Sprinkle the cheese into the pie crust. Top with the mushroom-onion mixture and pour the egg mixture on top.

Reduce oven temperature to 350℉ (180℃). Bake for 35 minutes or until knife or wooden stick inserted in the middle comes out clean. Let stand for 5 a few minutes before serving.


* not incl. in nutrient facts

Add review




Nutrition Facts

Serving Size 154g (5.4 oz)
Amount per Serving
Calories 31548% of calories from fat
 % Daily Value *
Total Fat 17g 26%
Saturated Fat 7g 37%
Trans Fat 0g
Cholesterol 135mg 45%
Sodium 433mg 18%
Total Carbohydrate 9g 9%
Dietary Fiber 3g 11%
Sugars g
Protein 31g
Vitamin A 10% Vitamin C 4%
Calcium 23% Iron 12%
* based on a 2,000 calorie diet How is this calculated?


The Healthy Recipe

Health and nutrition news that’s easy to digest…
A slice of classic Thanksgiving Pumpkin pie

The Top 7 Seasonal Pies We Crave

The top seven pie recipes, featuring fresh ingredients straight from the autumn harvest, which will be served at Thanksgiving and Christmas feasts this year are...

More breaking news


Founded in 1996.

© 2023 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335


Live Feed