Mushroom Pie in a Whole-Wheat Flax Crust Recipe

Name: Mushroom Pie in a Whole-Wheat Flax Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup whole-wheat pastry flour; 1/4 cup all-purpose flour; 1/4 cup ground flaxseeds or flaxseed meal; ⅛ tsp. salt; 2 Tbs. butter; 2 Tbs. canola oil; 1 tsp. olive oil; 1 lb. mixed mushrooms, sliced (6 cups); 1 small onion, peeled and chopped; 3 cloves garlic, minced (1 Tbs.); 1 Tbs. minced fresh thyme; 2 large eggs; 3 egg whites; 1 1/2 cups 1% milk; 2 tsp. Dijon mustard; 1/4 tsp. grated fresh nutmeg; 3/4 cup grated Gruyere or Swiss cheese

Servings: persons

3/4 cup whole-wheat pastry flour
1/4 cup all-purpose flour
1/4 cup ground flaxseeds or flaxseed meal
⅛ tsp. salt
2 Tbs. butter
2 Tbs. canola oil
1 tsp. olive oil
1 lb. mixed mushrooms, sliced (6 cups)
1 small onion, peeled and chopped
3 cloves garlic, minced (1 Tbs.)
1 Tbs. minced fresh thyme
2 large eggs
3 egg whites
1 1/2 cups 1% milk
2 tsp. Dijon mustard
1/4 tsp. grated fresh nutmeg
3/4 cup grated Gruyere or Swiss cheese

1
To make Crust: Preheat oven to 350F.
2
Whisk together flours, ground flaxseeds, and salt in large bowl.
3
Heat butter in small skillet over low heat; cook until butter turns deep golden brown.
4
Stir browned butter and oil into flour mixture with fork.
5
Gradually stir in 5 Tbs.
6
ice water until dough forms easy-to-handle ball.
7
Roll ball into 12-inch circle, then press dough into 10-inch pie pan.
8
Crimp dough at edges, and prick Crust bottom all over with fork; bake 10 minutes, then remove from oven to cool.
9
Coat Crust edges with nonstick spray.
10
To make Filling: Heat oil in large skillet over medium-high heat.
11
Add mushrooms and onion; saute 8 minutes, or until browned and mushroom liquid has evaporated.
12
Stir in garlic and thyme.
13
Whisk together eggs and egg whites in bowl.
14
Whisk in milk, mustard, and nutmeg.
15
Season with salt and pepper, if desired.
16
Sprinkle half of grated cheese in Crust.
17
Top with mushroom mixture, then remaining cheese.
18
Pour egg mixture over all ingredients, making sure mushrooms remain well-distributed in Crust.
19
Bake 1 hour, or until sharp knife inserted into center comes out clean.
20
Cool 10 minutes before slicing and serving.

1382

kcal

Calories

121

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3/4 cup whole-wheat pastry flour, 1/4 cup all-purpose flour, 1/4 cup ground flaxseeds or flaxseed meal, ⅛ tsp. salt, and more.

Yes, Mushroom Pie in a Whole-Wheat Flax Crust falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Mushroom Pie in a Whole-Wheat Flax Crust

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions