Mushroom And Fontina Quiche Recipe

Name: Mushroom And Fontina Quiche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 refrigerated pie crust (half of 15-ounce package); 2 tablespoons (1/4 stick) butter; 2/3 cup chopped shallots (about 3 medium); 5 cups sliced assorted mushrooms (such as chanterelle, stemmed shiitake, oyster, crimini, and button; 12 to 14 ounces), large mushrooms halved; 4 large eggs; 2/3 cup half and half; 1/3 cup whole milk; 1/2 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 1/2 teaspoon freshly grated or ground nutmeg; 1 1/2 cups (packed) coarsely grated Fontina cheese (about 7 ounces), divided

Servings: persons

1 refrigerated pie crust (half of 15-ounce package)
2 tablespoons (1/4 stick) butter
2/3 cup chopped shallots (about 3 medium)
5 cups sliced assorted mushrooms (such as chanterelle, stemmed shiitake, oyster, crimini, and button; 12 to 14 ounces), large mushrooms halved
4 large eggs
2/3 cup half and half
1/3 cup whole milk
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon freshly grated or ground nutmeg
1 1/2 cups (packed) coarsely grated Fontina cheese (about 7 ounces), divided

1
Preheat oven to 450u00b0F. 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 325u00b0F.
2
Meanwhile, melt butter in heavy large skillet over medium-high heat. Add shallots; saute until beginning to soften, about 2 minutes. Add mushrooms; sprinkle with salt and pepper and saute until mushrooms are tender and beginning to brown, about 8 minutes. Transfer to plate; spread out to cool slightly.
3
Whisk eggs, half and half, milk, 1/2 teaspoon salt, 1/2 teaspoon pepper, and nutmeg in large bowl to blend. Stir in 1 cup Fontina cheese and sauteed mushrooms. Pour filling into crust. Sprinkle remaining 1/2 cup cheese over quiche.
4
Bake quiche until puffed, golden brown, and just set in center, about 45 minutes. Cool 30 minutes. Cut into wedges.

494

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 refrigerated pie crust (half of 15-ounce package), 2 tablespoons (1/4 stick) butter, 2/3 cup chopped shallots (about 3 medium), 5 cups sliced assorted mushrooms (such as chanterelle, stemmed shiitake, oyster, crimini, and button; 12 to 14 ounces), large mushrooms halved, and more.

Yes, Mushroom And Fontina Quiche falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mushroom And Fontina Quiche

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions