Miraculous Mushroom Pie (Crustless Mushroom Quiche)

1 tablespoon butter????????????
1 tablespoon oil
2 cups sliced mushrooms
1/4 teaspoon salt
1/2 cup chopped green onion
1 cup grated Swiss cheese (250mL)
1/4 dried tarragon
1 1/4 cups milk
3/4 cup Bisquick mix
3 eggs

Heat butter and oil in a large frying pan.  Toss in mushrooms and cook over medium-high heat for 4-5 minutes.  Season.

Spread mushrooms, green onion, cheese, and tarragon in bottom of a greased 10″ pie plate.

Beat remaining ingredients until smooth and pour over vegetable mixture.

Bake in preheated 400F oven for 30-35 minutes until top is golden and pie is cooked.  Let stand 5 minutes before serving.  Garnish with tomato slices and parsley.

TIP: to test if pie is cooked insert a sharp knife halfway between the edge and the centre of the pie. If it comes out clean, the pie is done.

Makes 4-6 servings in about 45 minutes.

This is not a Betty Crocker Bisquick recipe.  It’s one I’ve had for years that I had cut out of a magazine.

Note:  I have made variations of this recipe using different cheese, vegetables, spices, etc.  As long as you make the Bisquick with the eggs and milk from the recipe you can be quite creative.  I’ve made chicken and broccoli with cheddar cheese, spinach and mushrooms with Swiss cheese, and ham and broccoli.

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