This makes a delicious and filling supper served with a green salad.
• 5 tablespoons butter, divided
• 1 cup milk
• Salt and fresh-ground black pepper, to taste
• 1 / 2 teaspoon fresh-ground nutmeg
• 2 large egg yolks
• 2 tablespoons heavy cream
• 1 tablespoon chopped shallots
• 8 ounces fresh mushrooms, cleaned and sliced
• 1 cup cooked and chopped Canadian bacon
• 1/ 4 cup grated cheddar cheese
• 1 (8-inch) prepared unbaked pie shell*
Preheat the oven to 400 degrees
In a saucepan, melt 2 tablespoons butter over medium heat. Stir in the flour to make a paste. Cook, stirring, 2 minutes. Slowly add the milk and cook, stirring, until smooth. Remove from the heat and season with salt and pepper.
In a small bowl, beat the eggs yolks and cream together and stir into the milk mixture.
In a skillet, heat the remaining 3 tablespoons butter over medium-high heat. Add the shallots and mushrooms and saute 4 minutes until the mushrooms are tender. Discard any liquid in the pan, if there is any.
Sprinkle the Canadian bacon over the bottom of the pie shell.
Mix the cream mixture and mushrooms and pour over the bacon. Sprinkle with the cheese and bake in the center of the oven about 15 minutes until the crust is beginning to brown and the filling is bubbly. Let cool 10 minutes before serving. Makes 6 servings.
Per serving: 445 calories, 68 percent calories from fat, 34 grams total fat, 20 grams saturated fat, 142 milligrams cholesterol, 18 grams carbohydrates, 1 gram total fiber, 4 grams total sugars, 17 grams net carbs, 16 grams protein, 734 milligrams sodium.
*We used a Pillsbury Just Unroll pie crust available in the refrigerated section of most supermarkets.