pastry for 1 crust (I use Pillsbury)
2 cups shredded Swiss cheese
2 tbsp. all-purpose flour
2 eggs, beaten
3/4 cup milk
1/2 tsp. dried summer savory, crumbled
1/2 tsp. salt
1/4 tsp. pepper
2 cups fresh mushrooms, sliced

Roll out pastry and fit into a 9-inch pie pan; flute edges.

Toss shredded cheese with flour. Add beaten eggs, milk and seasonings. Fold in sliced mushrooms. Turn mixture into pasty-lined pan. Bake at 350°F for about 1 hour.

Serves 6.

Submitted by: Barbara Lawson