Ingredients
1 sheet refrigerated pie pastry1 cup shredded part-skim mozzarella cheese1/2 cup sliced sweet onion2 small plum tomatoes, seeded and thinly sliced3 medium fresh mushrooms, thinly sliced1/4 cup shredded Parmesan cheese3 large eggs1/2 cup half-and-half cream1/2 teaspoon ground mustard1/2 teaspoon dried basil1/2 teaspoon dried oregano1/2 teaspoon dried thyme
Preparation
Cut pastry sheet in half. Repackage and refrigerate one half for another use. On a lightly floured surface, roll out remaining half into an 8-in. circle. Transfer to a 7-in. pie plate; flute edges.
Layer half of the mozzarella cheese, onion and tomatoes in pastry. Top with mushrooms; layer with remaining mozzarella cheese, onion and tomatoes. Sprinkle with Parmesan cheese. In a small bowl, combine the eggs, cream, mustard and herbs; pour over top.
Bake at 350° for 45-55 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.
