INGREDIENTS
8 oz
Button mushrooms
3 cups
Kale
1/2
Yellow onion
4
Eggs
1/2 tsp
kosher salt
1/2 tsp
Black pepper, freshly ground
1/2 tsp
Nutmeg
2 tbsp
Olive oil
1
9-inch pie crust
1 cup
Fontina cheese, grated
1/2 cup
Heavy cream
1/2 cup
Milk
1/4 cup
Parmesan cheese, grated
3 tbsp
Water