1 handful of your favorite mushrooms (we prefer chanterelle or oyster), sliced or chopped
6 oz Thomasville Tomme, shredded, at room temperature
1 tablespoon unsalted butter
2 teaspoons grapeseed oil
1 serrano chili, chopped, with or without seeds (your preference)
⅛ tsp white pepper
Preheat the oven to 325°F.
In a medium sauté pan, cook ground pork thoroughly and season with salt. Allow to cool.
In a medium sauté pan, melt butter over low-medium heat with the grapeseed oil. This helps to prevent the butter from burning.
Add onion to sauté pan and cook, turning over until just beginning to caramelize, about 5 minutes. Add garlic, mushrooms, spinach and season with salt and white pepper. Cook until spinach is just wilted, stirring often.
Remove from the heat, and transfer cooked mixture to a mixing bowl. Add serrano chili and toss to combine. Let cool slightly.
In another mixing bowl, crack whole eggs, add cream or SGD Lil’ Moo and stir to combine.
After vegetables are cooled slightly, add them to the mixing bowl with the whisked eggs, add cooked ground pork, and add cheese. Fold all ingredients together to combine.
Transfer to pie crust and bake until eggs are set or about 30 minutes.
Remove from the oven and allow to cool slightly before serving.
TIP: Do you want to leave out the crust? You can cook this dish in a very shallow dutch oven with a lid. Follow the recipe, and instead of transferring the mix to a pie crust, transfer to a butter/oiled shallow dutch oven and cook with the lid on, removing for the last 10 minutes to brown the surface just slightly.