2 shallots, finely diced (of half a small yellow onion)
6 oz mushrooms (mixed variety), sliced
2 cloves garlic, finely chopped
½ bunch of asparagus, par cooked
½ tsp kosher salt, divided
3/4 tsp black pepper, freshly ground
2 tbsp Smak Dab Canadian Maple or Honey Horseradish Mustard
3/4 cup heavy cream
5 large eggs
1 cup goats cheese, crumbled
Directions
Prepare pie shell as per package directions. Remove from the oven and set aside to cool.
In a large skillet, add 1 tbsp oil and heat on medium. Add the shallots and cook, stirring occasionally, until golden brown and caramelized- about 10 minutes. Transfer the shallots to a bowl and set aside.
Add the remaining oil to the pan and increase the heat to medium-high. Add the mushrooms and cook, stirring occasionally, until they have released their water and begin to brown- about 6 to 8 minutes. Add the shallots back to the pan, stir in 1/4 teaspoon of the salt and 1/4 teaspoon pepper, and garlic. Cook for 1 minute. Remove the pan from heat and set aside until needed.
In a large bowl, whisk the cream, remaining salt and pepper, mustard and eggs until well combined.
Reduce the oven temperature to 350 degrees (F).
Spoon the mushroom mixture on the base of the partially baked pie crust. Sprinkle with goats cheese and arrange the asparagus on top. Pour the egg custard over the top and place in the oven on a large sheet tray.
Bake, in the lower third of the oven, until the center is set and the crust is golden brown, about 30-40 minutes. If the crust/filling is getting too brown, cover it with a piece of foil but continue cooking.
Remove from the oven and cool on a wire rack. Cool for at least 15 minutes before serving warm or cool completely and serve at room temperature.
