1/2 cup diced tasso, smoked sausage, andouille or ham
1 shallot, diced
2 cups sliced mushrooms
Garlic Extra Virgin Olive Oil
2 cups gruyere, cheddar or monterrey jack cheese
1 3/4 cup half & half
1 tsp salt
1/4 tsp freshly ground nutmeg
1/2 tsp white pepper
1 homemade or store-bought pie crust
In a skillet set over medium heat, saute the meat, shallot, sliced mushrooms with a drizzle of Garlic Extra Virgin Olive Oil. Saute until the mushrooms have released all their liquid and the mixture holds together and isn't "weeping." Allow to cool.
Preheat oven to 325°F. In a large bowl, whisk together the eggs, half and half, salt, nutmeg and white pepper. Spoon the mushroom mixture into the bottom of the pie crust and add in the grated cheese. Pour the custard into the crust and press down any cheese or other ingredients until submerged. Place on a sheet pan and place in the oven.
Cook for about 1 hour or until the center is only slightly jiggly--the consistency of firm jello gelatin. Remove from oven and allow to sit at room temp for at least 30 mins to set up before cutting. We love this as a light supper along with our lemony parsley salad. Get the parsley salad recipe here.