Mushroom and Fontina Quiche
A medley of baby bella, shitake and chanterelle mushrooms make this an earthy quiche. I usually use Gruyere for the cheese, but Fontina worked very well. This recipe calls for baking the crust at high temperature for longer than I am accustomed, then filling it, and finishing at low temperature.
Mushroom and Fontina Quiche
adapted from Bon Appetit, October, 2009
1 pie crust, pre-made refrigerated type, at room temperature
2 T. butter
2/3 cup chopped shallots
5 cups assorted mushrooms
4 large eggs
1 cup half'n'half
1/2 t. salt
1/2 t. pepper
1/2 t. nutmeg
1 1/2 cups (packed) or 2 cups loose, grated Fontina cheese (about 7 ounces)
Preheat the oven to 450 degrees. Unroll crust and press it firmly into and up the sides of a 9 inch pie plate. I prefer the kind with the little handles which are slightly taller. Less potential for overflow.
Line the pie crust with foil, add dry beans for weights, and bake in the oven for 17 minutes
until light golden brown. Remove the foil and bean, cool and store beans for future use.
Reduce oven temperature to 325 degrees.
Meanwhile, melt butter in heavy large skillet over medium-high heat. Add shallots: saute for 2 minutes. Add mushrooms; sprinkle with salt and pepper.
Saute until mushrooms are tender and beginning to brown, between 8 and 12 minutes. Cool.
Whisk eggs, half'n'half, 1/2 t. salt, 1/2 t. pepper, 1/2 t. nutmeg together. Stir in 1 cup of the Fontina and blend.
Combine with cooled mushrooms and pour into the crust. Add the rest of the cheese on top.
Using hot pads, move the hot dish into the oven and bake for 45 minutes
or until quiche is puffed, golden brown and just set in the center. Cool 30 minutes.
Serve wedges with a simple side salad.
