Mushroom and Fontina Quiche

Name: Mushroom and Fontina Quiche
Yield: Makes 8 servings
Ingredients: 1 refrigerated pie crust (half of a 15-ounce package); 2 tablespoons (1/4 stick) unsalted butter; 2/3 cup chopped shallots (about 3 medium); 5 cups (12 to 14 ounces) sliced assorted fresh mushrooms (such as chanterelle, stemmed shiitake, oyster, cremini, and button), 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); Special equipment: 9-inch deep-dish; glass pie dish

November 7, 2012

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 notes

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