Ingredients

• 1 can (4 oz.) Geisha® Mushrooms, sliced, drained
• 1 can (8 oz.) Geisha® Bamboo Shoots, drained
• 9 inch single pie crust
• 2 Tbsp. butter
• 1/2 white onion, chopped
• 1 small green bell pepper, chopped
• 4 oz. shredded cheddar cheese
• 3 eggs
• 1/2 cup half-and-half
• 1 1/2 Tbsp. dijon-style mustard
• Chopped fresh basil, thyme
  
  
  

Preparation

1. Line pie crust with foil. Fill with pie weights. Bake at 375 degrees F for 10 to 15 minutes until lightly browned.
2. In a skillet, heat butter. Add onions and bell pepper. Cook, stirring, over medium heat until softened. Add Mushrooms and Bamboo Shoots. Turn mixture into hot, prebaked crust. Sprinkle with 3/4 of the cheese.
3. Blend eggs, half-and-half and mustard. Beat lightly. Pour over mixture in pan. Sprinkle with remaining cheese.
4. Bake at 375 degrees F for 25 to 30 minutes until set. Sprinkle with chopped fresh basil and thyme.