INGREDIENTS
8 oz
Baby portabello mushrooms
2 tbsp
Basil
6
stalks Scallions
2
Shallot
8 oz
Tomatoes
4
Eggs, large
1
All-purpose flour
1
Black pepper, Freshly ground
1
Kosher salt
3 tbsp
Olive oil
1
Pie crust
1 tbsp
Butter, unsalted
8 oz
Fontina cheese, grated
1/4 cup
Heavy cream