I love baked egg dishes. They are the perfect way to pair protein-rich eggs with loads of vegetables!
This particular “egg pie” features mushrooms, which promote immune function and are loaded with B vitamins and antioxidants. Did you know that mushrooms are the only fruit or vegetable that contain vitamin D? Just like humans, mushrooms produce vitamin D when exposed to sunlight. [ source ] Mushrooms are also known for their “meaty” texture, making them the perfect addition to any vegetarian meal.
I’ve managed to sneak an extra serving of veggies into this fluffy egg dish, by adding shredded yellow summer squash, too. The color and texture blend seamlessly into this pie, so no one will ever suspect how many veggies they’re actually eating!
This comforting meal can be served at any time of the day, and is easily re-heated for a quick meal during the week. I’ve even eaten it cold, straight out of the fridge. Either way, it’s delicious!
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Mushroom & Gruyere Pie makes one 9″ pie
Adapted from my Bacon & Gruyere Egg Casserole
Ingredients:
2 teaspoons grass-fed butter 8 oz. mushrooms, sliced 1 yellow onion, chopped 1 cup shredded yellow summer squash 4 eggs 4 oz. gruyere cheese, shredded and divided 1/4 teaspoon dried thyme 1/2 teaspoon fine sea salt, or to taste
Directions:
Preheat the oven to 350F and grease a 9″ pie pan generously with coconut oil or butter.
Melt one teaspoon of butter in a large skillet over medium heat, and saute the chopped onions for about 10 minutes, until tender and translucent. In another large skillet over medium heat, saute the sliced mushrooms in the other teaspoon of butter and 1/4 teaspoon of sea salt, until they are tender. Remove both the sauteed onions and mushrooms from the heat, and transfer them to a large bowl with the shredded summer squash.
Add the eggs, 3 oz. of shredded cheese, dried thyme and remaining 1/4 teaspoon of sea salt to the bowl, and mix until everything is well combined. Transfer the mixture to the greased pie pan, and top with the remaining ounce of shredded cheese.
Bake at 350F for about 35 minutes, or until golden around the edges and firm in the center.
Remove from the oven and allow to cool for 10 minutes before serving.
Store any leftovers in the fridge, well covered, for up to 4 days.
IngredientsUS CustomaryMetric1x2x3x
- 2 teaspoons grass-fed butter
- 8 oz . mushrooms , sliced
- 1 yellow onion , chopped
- 1 cup shredded yellow summer squash
- 4 eggs
- 4 oz . gruyere cheese , shredded and divided
- 1/4 teaspoon dried thyme
- 1/2 teaspoon fine sea salt , or to taste
Instructions
- Preheat the oven to 350F and grease a 9" pie pan generously with coconut oil or butter.
- Melt one teaspoon of butter in a large skillet over medium heat, and saute the chopped onions for about 10 minutes, until tender and translucent. In another large skillet over medium heat, saute the sliced mushrooms in the other teaspoon of butter and 1/4 teaspoon of sea salt, until they are tender. Remove both the sauteed onions and mushrooms from the heat, and transfer them to a large bowl with the shredded summer squash.
- Add the eggs, 3 oz. of shredded cheese, dried thyme and remaining 1/4 teaspoon of sea salt to the bowl, and mix until everything is well combined. Transfer the mixture to the greased pie pan, and top with the remaining ounce of shredded cheese.
- Bake at 350F for about 35 minutes, or until golden around the edges and firm in the center.
- Remove from the oven and allow to cool for 10 minutes before serving.
- Store any leftovers in the fridge, well covered, for up to 4 days.
Notes
Nutrition
Per Serving: Calories: 226, Fat: 15g, Carbohydrates: 5g, Fiber: 1g, Protein: 16g
Note : If you don’t care for mushrooms, there are a variety of substitutions you could use instead. Try adding spinach, kale, broccoli, peppers, or any other vegetables you like!
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Reader Feedback : Are you a fan of baked egg dishes? Any favorite combos you want to share?
Mushroom & Gruyere Pie
Ingredients
- 2 teaspoons grass-fed butter
- 8 oz . mushrooms , sliced
- 1 yellow onion , chopped
- 1 cup shredded yellow summer squash
- 4 eggs
- 4 oz . gruyere cheese , shredded and divided
- 1/4 teaspoon dried thyme
- 1/2 teaspoon fine sea salt , or to taste
Instructions
- Preheat the oven to 350F and grease a 9" pie pan generously with coconut oil or butter.
- Melt one teaspoon of butter in a large skillet over medium heat, and saute the chopped onions for about 10 minutes, until tender and translucent. In another large skillet over medium heat, saute the sliced mushrooms in the other teaspoon of butter and 1/4 teaspoon of sea salt, until they are tender. Remove both the sauteed onions and mushrooms from the heat, and transfer them to a large bowl with the shredded summer squash.
- Add the eggs, 3 oz. of shredded cheese, dried thyme and remaining 1/4 teaspoon of sea salt to the bowl, and mix until everything is well combined. Transfer the mixture to the greased pie pan, and top with the remaining ounce of shredded cheese.
- Bake at 350F for about 35 minutes, or until golden around the edges and firm in the center.
- Remove from the oven and allow to cool for 10 minutes before serving.
- Store any leftovers in the fridge, well covered, for up to 4 days.
