Equipment:
- Medium bowl, whisk,
- medium frying pan
- 3 eggs
- ¾ cup (180 ml) heavy cream
- 4 ounces (125 g) cream cheese, at room
- temperature
- 1 tablespoon fish sauce
- ¼ teaspoon nutmeg
- 1 tablespoon olive oil
- 1 king oyster mushroom, sliced
- 4 shiitake mushrooms, sliced
- 1 cluster of oyster mushrooms, sliced
- 1 shallot, sliced
- 3½ ounces (105 g) Gruyère cheese, grated
- 1 store-bought pie crust
- 6 Thai basil leaves
- Preheat the oven to 350°F (180°C). In a bowl, whisk together the eggs, heavy cream, cream cheese, fish sauce, and nutmeg until well combined. In a medium pan over medium heat, add a tablespoon of oil and sauté the mushrooms and shallots. Cook until the mushrooms have softened and crisped slightly, about 10 minutes.
- Scatter the Gruyère evenly around the bottom of the pie crust. Spread the mushrooms and Thai basil over the cheese. Carefully pour the egg mixture into the crust. Bake until set, 50 to 60 minutes. Transfer to a cooling rack and let cool for at least 10 minutes before cutting into wedges and serving.
