Quick Quiche

November 21, 2010

A quiche is a great menu item when hosting a brunch. You can put anything you want into a quiche. It takes 45 minutes to bake giving you time to set out flowers and booze.

The first choice is between going the super simple route or the more challenging route. The super simple route is to use a store bought pie crust. For a quiche, the crust is important, people expect a nice buttery, flaky crust. But when you are hosting a brunch and have a long list of things to do it is easy to choose a frozen crust. Knowing I was using a frozen crust I decided to make a decadent quiche filled with Fontina cheese and a variety of mushrooms. Once you’ve decided which side to take on the crust debate, the easy part begins.

When all I ate were button mushrooms, I used to think that they were boring. I would add them last minute to a dish just for an additional vegetable but not for flavor. Then I had a dish containing something totally different. I don’t even know what mushrooms they were but since then I’ve been experimenting with different varieties. For this quiche I chose cremini and shiitake mushrooms.

Here is your grocery list:

2 Tablespoons butter

2/3 Cup chopped shallots (about 3)

5 Cups sliced mushrooms

4 Eggs

2/3 Cup Half and Half

1/3 Cup Whole Milk

1/2 Teaspoon ground pepper

1/2 Teaspoon nutmeg

1 1/2 Cups grated Fontina (7ounces)

The first thing you need to do is put your pie crust in a 450 degree oven and stick it in there until it browns. Then remove and let cool.

Now, grab your ingredients and start by chopping the shallots. Add the butter to a heated saucepan large enough to hold the onions and mushrooms. Add the shallots and let them cook. Savor the scent. Nothing smells better than onions in butter. Such a sweet, delicious smell.

Now you can grab your washed mushrooms and slice them up. The mushrooms will be added to the shallots and cooked down so don’t worry about the size too much. Once the shallots are cooked through add the mushrooms and sprinkle with the salt and pepper. Saute the mushrooms until they are soft and browning, about eight minutes. Remove from heat and let cool on a plate.

Whisk eggs, hald and half, milk, salt, pepper, and nutmeg in bowl to blend. Stir in one cup of Fontina cheese and the mushroom shallot mix. Pour the filling into the crust and sprinkle with the remaining cheese.

Pop into a 325 degree oven. About 45 minutes later, once the quiche is golden brown and set in the center, remove from the oven and let cool for about 30 minutes.

Cut into slices to serve.

You are done. So easy!

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