Mushroom and Fontina Quiche
Quiche is a culinary workhorse—a great dish to have in your repertoire. Enjoy it on its own for breakfast or brunch, or pair it with a simple green salad, and you’ve got yourself a satisfying supper. And since it can be baked in advance and served warm or at room temperature, quiche is ideal for gatherings. This vegetarian rendition is packed with earthy mushrooms. Not a fan of fontina? Gruyère, Emmental, Provolone, and Gouda make excellent substitutes. And if you prefer a lighter quiche, skip the half-and-half and use whole milk instead.
Recipe information
Yield
Makes 8 servings
Ingredients
Preparation
Step 1
Preheat the oven to 450°F. Unroll the crust completely and press firmly onto the bottom and up the sides of the pie dish. Bake until light golden brown, pressing on the sides of the crust with the back of a spoon if the crust begins to slide down the sides of dish, about 17 minutes. Reduce the oven temperature to 325°F.
Step 2
Melt the butter in a heavy large skillet over medium-high heat. Add the shallots and sauté until beginning to soften, about 2 minutes. Add the mushrooms, sprinkle with salt and pepper, and sauté until tender and beginning to brown, about 8 minutes. Transfer to a plate; spread out to cool slightly.
Step 3
Whisk the eggs, half-and-half, milk, salt, pepper, and nutmeg in a large bowl to blend. Stir in 1 cup fontina cheese and sautéed mushrooms. Pour the filling into the crust. Sprinkle the remaining 1/2 cup cheese over the quiche.
Step 4
Bake the quiche until puffed, golden brown, and just set in the center, about 45 minutes. Cool 30 minutes. Cut into wedges to serve.
