Mushroom and Fontina Quiche

Ingredients for Mushroom and Fontina Quiche

• 1 refrigerated pie crust (half of 425g package)

• 2 cucchiai (1/4 panetto) di burro

• 150g chopped shallots (about 3 medium)

• 750g sliced assorted mushrooms (such as chanterelle, stemmed shiitake, oyster, crimini, and button

• 12 to 400g ), large mushrooms halved

• 4 uova grandi

• 160ml half cream

• 80ml di latte intero

• 1/2 cucchiaini di sale

• 1/2 cucchiaini di pepe nero macinato fresco

• 1/2 teaspoons freshly grated or ground nutmeg

• 170g (packed) coarsely grated Fontina cheese (about 200g ), divided

Preheat oven to 232°C. 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 163°C.

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 cream, milk, 1/2 teaspoons salt, 1/2 teaspoons pepper, and nutmeg in large bowl to blend. Stir in 120g Fontina cheese and sautéed mushrooms. Pour filling into crust. Sprinkle remaining 60g cheese over quiche.

Bake quiche until puffed, golden brown, and just set in centre, about 45 minutes. Cool 30 minutes. Cut into wedges.

Avvertenza

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