1 Single Pie Crust 1 T butter 2 cups thinly sliced shallots 3/4 pound thinly sliced mushrooms 1 cup grated Fontina S&P 6 large eggs 3/4 cup heavy cream

Preheat oven to 375. Place in 9" greased pie plate and crimp. Cover with parchment and fill with pie weights or dried beans. Bake until light and golden, about 20 min. Remove parchment with weights. Sauté shallots and mushrooms in butter w/ S&P until golden. In a med. bowl, whisk together eggs and cream. Whisk in the cheese, shallots and mushrooms. Pour into crust and bake until center is just set, 40-45 minutes. Serve warm or room temp.