Recipe
Mushroom and Fontina Quiche
Time: 2 hours 20 minutes
Yield: 8 servings
| 1 pie crust 2 tablespoons (¼ stick) butter ⅔ 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 ⅔ cup half & half |
⅓ cup whole milk ½ teaspoon salt ½ teaspoon freshly ground black pepper ½ teaspoon freshly grated or ground nutmeg 1½ cups (packed) coarsely grated Fontina cheese (about 7 ounces), |
| divided |
Preheat the oven to 450°F. Prepare the crust and firmly onto the bottom and up the sides of a 9-inch-diameter deep-dish glass 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 the dish, about 17 minutes. Reduce oven temperature to 325°F.
Meanwhile, melt butter in a 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.
Whisk eggs, half & half, milk, ½ teaspoon salt, ½ teaspoon pepper, and nutmeg in a large bowl to blend. Stir in 1 cup Fontina cheese and sautéed mushrooms. Pour filling into the crust. Sprinkle remaining ½ cup cheese over quiche.
Bake quiche until puffed, golden brown, and just set in center, about 45 minutes. Cool 30 minutes. Cut into wedges.
Adapted from Bon Appetit, October 2009