nordic

Finnish Mushroom and Dill Pie with Rye Crust

Name: Finnish Mushroom and Dill Pie with Rye Crust
Yield: 1 serving
Cuisine: nordic
Ingredients: 56 g rye flour; 22 g butter, cold; 19 g water; 160 g mushrooms, sliced; 6 g canola oil; 62 g eggs; 80 g whole milk; 6 g dill, chopped; 15 g aged hard cheese, grated; 1 g salt; 0.62 g black pepper

This baked dish pairs rye flour with mushrooms, sliced, dill, chopped and butter, cold. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Medium

Balanced High satiety Vegetarian

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

25 g Protein

53 g Carbohydrates

38 g Fat

4 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

56g rye flour 204 kcal
22g butter, cold 158 kcal
19g water 0 kcal
160g mushrooms, sliced 35 kcal
6g canola oil 53 kcal
1.23 piece (62g) eggs 89 kcal
80g whole milk 49 kcal
6g dill, chopped 2 kcal
15g aged hard cheese, grated 60 kcal
1g salt 0 kcal
1g black pepper 2 kcal

Cooking instructions

rye flourbutterwatersalt
Heat oven to 400 F (200 C). Mix rye flour, butter, and salt with a fork until crumbly; add water and press into a small pie dish (about 6-7 inches).
Blind-bake the crust 10 minutes.
mushroomscanola oildillblack pepper
Saute mushrooms in oil over medium-high until browned and their liquid evaporates, 8-10 minutes. Stir in dill and black pepper; cool 2 minutes.
mushroomseggswhole milkaged hard cheese
Whisk eggs with milk. Spread mushrooms in the crust, pour in the egg mixture, and sprinkle cheese on top.
Bake 18-22 minutes until set and browned. Rest 5 minutes before slicing and serving.