Mushroom And Fontina Quiche Recipes

SHALLOT-MUSHROOM QUICHE

Shallot-Mushroom Quiche image

This versatile dish goes from brunch buffet to dinner table in a snap and is great with a leafy green salad. The flaky crust and custard filling make it a perfect vehicle for a variety of mix-ins.Baking the crust before adding the filling, known as blind baking, ensures it won't get soggy. Our favorite pie dough recipe is Basic Pie Crust.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Time 1h30m

Number Of Ingredients 9

Ingredients

All-purpose flour, for rolling
1 homemade or store-bought single-crust pie dough
1 tablespoon unsalted butter
2 cups thinly sliced shallots
Coarse salt and ground pepper
6 large eggs
3/4 cup heavy cream
3/4 pound mushrooms, thinly sliced and sauteed
1 cup grated Fontina (4 ounces)

Steps:

Preheat oven to 375 degrees. Lightly flour a rolling pin and work surface and roll out dough to a 12-inch round. Place in a 9-inch pie plate, fold overhang under, and crimp edge. Place a sheet of parchment paper over dough and fill with pie weights or dried beans. Bake until edge is dry and light golden, about 20 minutes. Remove parchment and weights.
Meanwhile, in a large skillet, melt butter over medium-high. Add shallots, season with salt and pepper, and cook until light golden, 8 to 10 minutes. In a medium bowl, whisk together eggs and cream. Add shallots, mushrooms, and cheese and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Whisk to combine, pour into crust, and bake until center of quiche is just set, 40 to 45 minutes. Serve warm or at room temperature.

Nutrition Facts : Calories 247 g, Fat 19 g, Fiber 1 g, Protein 11 g, SaturatedFat 10 g

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