Ingredients

The following ingredients have 8 Servings
  • 1 tablespoon unsalted butter
  • 1 cup chopped mushrooms (preferably a mix of types)
  • 1/2 cup thinly sliced scallions (white and green parts)
  • ½ cup finely diced red pepper
  • Kosher salt and freshly ground pepper to taste
  • ¼ cup chopped flat-leaf parsley
  • 3/4 cup heavy cream
  • ½ cup shredded provolone cheese
  • ½ cup shredded mozzarella
  • ½ cup finely grated Parmesan
  • 5 large eggs (beaten)
  • 1 teaspoon Sriracha sauce
  • 1 1/2 cups finely chopped ham
  • 1 refrigerated pie crust
  • 1 tablespoon Dijon mustard (preferably coarse or country)

Instruction

  • Preheat the oven to 375°F.
  • In a large skillet melt the butter over medium heat. Add the mushrooms, scallions, and peppers, season with salt and pepper, and sauté for about 8 minutes until tender and any liquid the mushrooms have released evaporates. Stir in the parsley, and transfer the vegetables into a large mixing bowl.
  • Add the cream, provolone, mozzarella, Parmesan, eggs and Sriracha sauce and stir well to combine. Add the ham and stir until evenly mixed together.
  • Take the pie crust out of the fridge 15 minutes before using. Unroll the slightly softened dough, and with the help of the parchment paper, flip it into a 9-inch pie pan. Remove the paper and gently press the dough to fit against the bottom and sides of the pan. Trim and flute the edges as desired.
  • Brush the inside of the pie crust with the mustard. Scrape the filling into the pie pan and smooth the top. Bake for 35 to 45 minutes until a the top is browned, and knife inserted into the center of the pie comes out clean. Transfer the pie to a cooling rack and cool until warm or room temperature. Cut into wedges and serve.