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1
Preheat oven to 425F.
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2
Line the inside of a pie shell with heavy aluminum foil, pressing it against the side.
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3
Bake for 8 minutes.
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4
Remove foil, poke the bottom of the pie crust with the tines of a fork to create air vents.
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5
Return crust to oven, bake for an additional 4 minutes, or until the crust just begins to brown.
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6
Remove from oven and let cool.
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7
In a large saute pan melt butter on medium heat.
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8
Add mushrooms, stir to coat with the butter.
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9
Increase the heat to high, stirring constantly until the moisture the mushrooms has released and evaporated, a few minutes.
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10
Lower heat to medium, add minced garlic, stir with the mushrooms for 30 seconds then remove from heat.
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11
3 Beat together the eggs, sour cream, milk, and cream.
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12
Add freshly ground pepper, a pinch of salt, and cardamom or nutmeg if using.
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13
Stir in the grated cheese and chopped parsley.
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14
Spread the sauteed mushrooms along the bottom of the pre-baked pie crust.
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15
Pour the cheese and cream mixture over the top of the mushrooms.
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16
Bake for 30 to 35 minutes, until nicely browned on top and a knife inserted in the center comes out clean.
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17
Remove from oven and let cool for 10 minutes before serving.
