Ingredients
1 unbaked deep-dish pastry shell (9 inches)4 cups sliced fresh mushrooms1/2 cup diced onion1/4 cup diced sweet red pepper1 tablespoon butter1 cup shredded cheddar cheese2 tablespoons all-purpose flour1-1/4 cups whole milk4 large eggs, lightly beaten1 to 2 tablespoons minced fresh savory or 1 to 2 teaspoons dried savory1 teaspoon salt1/2 teaspoon cayenne pepper
Preparation
Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. Reduce heat to 350°.
In a large skillet, saute the mushrooms, onion and red pepper in butter until mushrooms are tender. Drain and set aside. In a large bowl, combine cheese and flour. Stir in the milk, eggs, savory, salt and cayenne until blended. Stir in mushroom mixture. Pour into crust.
Bake for 40-50 minutes or until a knife inserted in the center comes out clean (cover edges loosely with foil if needed to prevent overbrowning). Let stand for 10 minutes before cutting.
