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Mushroom and Fontina Quiche

4.6(112)

Savory and full of flavor, this quiche makes a great meal anytime. Serve with smoked salmon and fruit for brunch, or with a salad for supper.

by The Bon Appétit Test Kitchen·published 2009-09-02

Servings

Makes 8 servings

Total time

1h 55m

Calories / serving

—

Ingredients (11)

serves

1 refrigerated pie crust (half of 15-ounce package)
2 tablespoons (1/4 stick) butterbutter
2/3 cup chopped shallots (about 3 medium)shallot
5 cups sliced assorted mushrooms (such as chanterelle, stemmed shiitake, oyster, crimini, and button; 12 to 14 ounces), large mushrooms halved
4 large eggsegg
2/3 cup half and halfhalf-and-half
1/3 cup whole milkmilk
1/2 teaspoon saltsalt
1/2 teaspoon freshly ground black pepperpepper
1/2 teaspoon freshly grated or ground nutmegnutmeg
1 1/2 cups (packed) coarsely grated Fontina cheese (about 7 ounces), dividedfontina

Instructions (4 steps)

01Preheat oven to 450°F. Unroll crust completely. Press firmly onto bottom and up sides of 9-inch-diameter deep-dish glass pie dish. Bake until light golden brown, pressing on sides of crust with back of spoon if crust begins to slide down sides of dish, about 17 minutes. Reduce oven temperature to 325°F.
02Meanwhile, melt butter in heavy large skillet over medium-high heat. Add shallots; sauté until beginning to soften, about 2 minutes. Add mushrooms; sprinkle with salt and pepper and sauté until mushrooms are tender and beginning to brown, about 8 minutes. Transfer to plate; spread out to cool slightly.

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Not rich — missing servings, total time, or calories.