Mushroom and Spring Onion Pie came into my life when I needed something that looked impressive but did not demand complicated techniques. I first made it for a small gathering at home, and honestly, the cinnamon in the crust surprised everyone. It is not something you expect in a savoury pie, but it adds warmth without being sweet.
Over time, I have baked this enough to know that the filling stays creamy as long as you cool the mushrooms before mixing them with the eggs. The spring onions add a mild bite that keeps each slice from feeling too rich. I always keep button mushrooms in the fridge now because this pie has become my backup plan when I want something homemade without the fuss.
About the Recipe
This recipe uses ingredients you can find easily at any supermarket or local vegetable vendor. The total time from start to finish is around 45 minutes, including both baking stages. I make this when I have guests coming over and want something that can be prepared ahead and served at room temperature. The crust needs just a quick mix, and the filling comes together while the base bakes. It is practical for anyone who wants a savoury bake without needing specialty flour or hard to find herbs.
Why you will love this recipe
The crust pairs cinnamon with butter and maida in a way that makes the base taste interesting on its own. You get a sturdy shell that holds the creamy egg and mushroom mixture without turning soggy. The mushrooms release just enough moisture during the first fry, so the filling sets properly in the oven. Spring onions stay tender and add a slight sharpness that cuts through the richness of the cream.
The whole thing slices neatly, which makes plating straightforward. You can serve it warm or at room temperature, and it still tastes good either way.
Cooking Tips
The most common mistake is pouring the egg mixture into the crust while the mushrooms are still hot. This will start cooking the eggs unevenly and create a curdled texture. Always cool the mushrooms to room temperature first. If your crust puffs up during the first bake, prick it gently with a fork before adding the filling. Overbaking the second stage will make the filling rubbery, so check after 10 minutes and remove it as soon as the centre barely jiggles.
Top Tips
- Roll the dough slightly thicker than a regular chapatti so it does not tear when you lift it into the pie dish.
- Blind bake the crust for the full 12 minutes at 150C to avoid a soggy bottom once the filling goes in.
- Use a mix of white and salted butter as written because it gives the crust a flaky texture without being too greasy.
- Let the pie rest for five minutes after baking so the filling firms up and slices cleanly.
- You can prepare the crust dough a few hours ahead and keep it covered in the fridge until you are ready to roll it out.
Serving and Storing Suggestions
This recipe makes around six slices, enough for four to five people as a starter or snack. Total prep time is about 15 minutes, and baking takes around 25 minutes in two stages. Serve it warm or at room temperature with a simple green salad or a mint chutney on the side. Store leftovers in an airtight container in the fridge for up to two days.
Reheat individual slices in a 150C oven for five minutes to bring back the crust crispness. The pie does not freeze well because the filling texture changes once thawed.
Similar Recipes
- Spinach and Paneer Quiche
- Cheesy Onion Tart
- Chicken and Pepper Pie
- Vegetable Galette
Nutrient Benefits
Button mushrooms add B vitamins and a small amount of protein, while eggs provide good quality protein and choline for brain health. Fresh cream and butter give this pie a rich texture, so it is best enjoyed in moderate portions. Spring onions contribute vitamin K and antioxidants without adding much bulk.
The maida crust is not a source of fibre, but using whole wheat flour would make it denser and harder to roll thin. Overall, this is a treat that offers some nutrients alongside its savoury appeal.
Mushroom and Spring Onion Pie
Ingredients
For the Crust:
- 200 gms Maida
- 1/2 tsp Cinnamon Powder
- 50 gms White Butter
- 25 gms Salted Butter
- 1/2 tsp Salt
For the Filling:
- 2 Eggs (beaten)
- 75 gms Fresh Cream
- 1 tbsp Olive Oil
- 150 gms Button Mushrooms (cut into rounds)
- 50 gms Spring Onions (cut into long strips)
- 1/2 tsp Oregano Powder
- 1/2 tsp Red Chilli Powder
Instructions
- To prepare the crust, Sift the flour, salt and cinnamon powder together.
- Mix in the white butter and the salted butter and knead into a dough.
- Roll out the dough into a chapatti just a little bigger than the base of the pie dish you are going to use.
- Lay this out on the base of the pie dish.
- Place in the oven for 10 to 12 minutes and bake in an oven at 150C.
- To prepare the filling, Heat the olive oil and fry the mushrooms for a minute.
- Add the spring onion strips and continue to fry for another minute, adding the spices.
- Switch off the heat and cool them to room temperature.
- Beat the eggs with the fresh cream in a bowl and add salt to taste.
- In the same bowl mix in the mushrooms and spring onions.
- Pour into the half baked pie crust and return to the oven and bake till the mixture has set.
- This should take around 10 to 12 minutes.
- Cut into slices and serve as a starter or a snack.
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Frequently Asked Questions
Can I use salted butter for the entire crust instead of mixing white and salted butter?
You can, but the crust will taste saltier and may not be as flaky. The white butter helps create layers, while the salted butter adds flavour. If you only have salted butter, reduce the added salt to a pinch.
My filling did not set properly and stayed runny in the centre. What went wrong?
Either the oven temperature was too low, or you did not bake it long enough. Make sure your oven is preheated to 150C and bake until the centre barely jiggles. Also, check that you did not add extra cream beyond the 75 grams listed.
Can I prepare this pie the night before and bake it the next day?
You can assemble the half baked crust and prepare the mushroom mixture separately, then refrigerate both. Pour the egg and mushroom filling into the crust just before the second bake. Do not pour the filling and leave it overnight, as it will make the crust soggy.
What can I use instead of spring onions if I do not have them?
You can use regular onions chopped finely or shallots sliced thin. Fry them a bit longer than the spring onions so they soften properly. The flavour will be sharper, but the pie will still turn out well.
Why does my crust shrink or crack when I roll it out?
The dough is likely too dry or was not rested before rolling. Add a teaspoon of cold water at a time if the dough feels crumbly, and let it rest for 10 minutes before rolling. Roll gently and do not stretch the dough when placing it in the pie dish.
