1 9″ baked deep dish pie crust
1 T butter
1 small onion, chopped
1/4 lb mushrooms, sliced
1/2 t thyme leaves
1 C shredded Swiss
3 eggs
1 C plain yogurt
2 T all-purpose flour
1/2 t prepared horseradish
1/4 t salt
1/4 t dry mustard
Paprika
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Melt butter in a wide frying pan over medium heat. Add onion and mushrooms and cook until onion is soft. Stir in thyme and let cool.
Sprinkle cheese evenly into pastry shell. Spoon onion mixture into shell. Beat eggs slightly, the stir in yogurt, flour, horseradish, salt and mustard until well blended. Pour over mushroom layer. Sprinkle with paprika.
Bake in a 375 degree oven for 40 to 45 minutes or until filling is puffed and browned and a knife inserted in center comes out clean. Let stand on a wire rack for 10 minutes before serving. Makes 6 servings.
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