1 1/2 teaspoons salt (or to taste, i use seasoned salt)
Black pepper
1/8 teaspoon nutmeg
1 (10 inch) deep dish pie shells
Directions
Fit the pastry into a 10-inch deep-dish pie plate, then flute edges as desired; cover with plastic wrap and chill while making the filling.
In a large skillet melt butter over medium heat; add in the sliced onions with mushrooms; saute for about 15 minutes or until the onions are tender (adding in the garlic if using, the last 3 minutes).
In a large bowl whisk together the eggs with whipping cream, Parmesan cheese, thyme, salt, black pepper and nutmeg.
Add in the onion/mushroom mixture; stir to combine then spoon into the prepared pie shell.
Place the pie plate onto a baking sheet.
Set oven to 350 degrees (set oven rack to bottom position).
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