Mushroom and Fontina Quiche

Mushroom and Fontina Quiche
Photo by Lisa Hubbard


  • 2/3 cup shallots
  • 2/3 cup half and half
  • 1 refrigerated pie crust (half of 15-ounce package)
  • 1 ½ cups (packed) coarsely grated Fontina cheese
  • 2 tablespoons butter
  • ½ teaspoon freshly grated or ground nutmeg
  • ½ teaspoon salt
  • + 4 more ingredients
    • 1/3 cup whole milk
    • ½ teaspoon freshly ground black pepper
    • 4 large eggs
    • 5 cups sliced assorted mushrooms (such as chanterelle, stemmed shiitake, oyster, crimini, and button;

Preheat 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...

View full recipe at Epicurious


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