1 unbaked 9-inch pie shell
4 cups sliced fresh mushrooms
1 tablespoon butter
1 cup shredded Swiss cheese
2 tablespoons flour
3 eggs, lightly beaten
1 1/4 cups milk
1 tablespoon fresh Italian parsley, minced
1/4 teaspoon garlic powder or 3 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon pepper

Preheat oven to 425°F. Bake pie shell for 10 minutes; remove from oven and allow to cool.

Reduce oven temperature to 350°F.

In a skillet, sauté mushrooms and garlic in butter over medium-high heat until tender. Using a slotted spoon, remove from the pan and set aside.

In a bowl, toss cheese with flour; add eggs, milk, parsley, salt and pepper. Stir in mushrooms. Transfer mixture into the crust.

Bake for 1 hour, or until set, covering edge foil to prevent over browning, if needed. Let stand for 10 minutes before cutting into 6 serving size wedges.