Lay's® Mushroom and Potato Chip Pie
Savory mushroom and spring onion pie layered with chips and a creamy Parmesan-egg filling, baked until set and garnished with fresh spring onion.
Original recipe (1×) yields 6 servings
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Lay's® Max Deep-Cut Salt1 Bag1 Bag
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Eggs22
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Cream2 Cups2 Cups
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Grated Parmesan3 tbsp3 tbsp
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Spring onion11
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Butter or Olive oil1 tbsp1 tbsp
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Nutmeg½ tsp½ tsp
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Salt
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Freshly ground black pepper
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Dried wild mushrooms (can be chanterelle, porcini, oyster, shiitake)3 tbsp3 tbsp
Ingredients
-
Lay's® Max Deep-Cut Salt1 Bag1 Bag
-
Eggs22
-
Cream2 Cups2 Cups
-
Grated Parmesan3 tbsp3 tbsp
-
Spring onion11
-
Butter or Olive oil1 tbsp1 tbsp
-
Nutmeg½ tsp½ tsp
-
Salt
-
Freshly ground black pepper
-
Dried wild mushrooms (can be chanterelle, porcini, oyster, shiitake)3 tbsp3 tbsp
Cooking Guide
In a bowl, mix together the cream, grated Parmesan, and eggs.
Season with salt and pepper, then grate in the nutmeg.
Slice the spring onion; mix the white part into the bowl and keep the green part for garnish.
Chop the mushrooms finely with a knife and add them to the other ingredients
Grease a pie dish with butter or olive oil.
Place a layer of chips on the bottom of the dish. Pour in the mixture, then add another layer of chips followed by the remaining mixture.
Bake at 150°C (300°F) for 40 minutes.
Let it cool before slicing.
Sprinkle the reserved green spring onion on top for decoration.
