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1
Preheat oven to 425.
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2
Make the crust: add flour to a large bowl; cut in the butter until the mixture resembles coarse crumbs.
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3
Blend in the cheese and sour cream until the mixture resembles moist crumbs.
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4
Press the crust into a 9-inch glass quiche pan or pie pan; bake it for 10 minutes or until lightly browned.
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5
Make the filling: heat the butter in a heavy skillet; add in the garlic; stir over low heat for 2 minutes.
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6
Add 8 mushroom caps to the pan; cook just until glazed, 1-2 minutes; remove them and reserve.
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7
Slice the remaining mushrooms with stems and add to the pan.
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8
Cook and stir until the mushrooms are browned and any released liquid has evaporated.
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9
Sprinkle half the cheese over the baked crust.
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10
Top the cheese with the mushrooms, then the remaining cheese.
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11
Mix the salt, cream, and eggs together; pour into the pan, covering the ingredients evenly.
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12
Bake for 25-30 minutes or until a knife inserted just off center comes out clean.
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13
About 5 minutes before removing the pie from the oven, place the reserved mushroom caps on top of the pie, spacing them evenly around the edge.
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14
Serve the pie hot or at room temperature.
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15
The pie can be baked a day ahead, refrigerated, warmed in a ̀300 oven for 10 minutes before serving.
