Mushroom and Fontina Quiche Recipe
Mushroom and Fontina Quiche
Friday evening we are heading to an Olympic Wine Event, the theme of the event is to pick an athlete and choose a food and wine pairing from their country. Mike and I choose athletes from France so I spent some time searching for a dish that I could prepare ahead of time and could be served room temp and that was French. Enter Epicurus, an amazing recipe site and their whole section of French recipes. On the way home from work I stopped at Super Target to get ingredients and I was on my way to cooking up a Quiche.
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
Directions
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 325°F.
Meanwhile, 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.
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 sautéed mushrooms. Pour filling into crust. Sprinkle remaining 1/2 cup cheese over quiche.
Bake quiche until puffed, golden brown, and just set in center, about 45 minutes. Cool 30 minutes. Cut into wedges.
Lets hope this is a hit at the party tomorrow night! While cooking tonight I enjoyed a glass of Willaim Knuttel Pinot Noir. Such a good everyday kind of wine.