Mushroom-Onion Filling
2 tablespoons butter
1 large onion, sliced
10 ounces cremini or button mushrooms, sliced
3 cloves garlic, chopped
3 sprigs thyme
1/2 teaspoon salt
Blintz Souffle
1 package Blinzi Potato Blintzes
From Kosher.com
8 ounces shredded cheese
6 eggs
3/4 cup half and half
1/2 teaspoon salt
cracked Black Pepper
2 tablespoons grated Parmesan
2 sprigs fresh thyme (leaves only)
Prepare the Blintz Soufflé
Sauté the onion, mushrooms, garlic and thyme in the butter over a medium flame until tender, seasoning with the salt. Set aside.
Preheat oven to 350 degrees Fahrenheit.
Grease a 10-inch pie plate and sprinkle a handful of shredded cheese into the bottom of the dish. Cut each potato blintz into four slices. Lay one blintz slice over the cheese in the dish, then continue layering with more cheese and remaining blintzes. Top with mushroom and onion mixture, pushing some gently between the blintz slices as well. Sprinkle remaining cheese evenly over the top.
In a bowl, whisk the eggs, half and half, salt and pepper. Slowly pour over all of the layered components in the pie plate.
Bake for 40 minutes. Remove from oven, sprinkle thyme and parmesan cheese over the top and return to oven for five more minutes.
Remove from oven and allow to settle 10 minutes before serving.
Note:
May be made in advance. Freezes beautifully.