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Active Time
25 minutes
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Total Time
1 hour 55 minutes
Savory and full of flavor, this quiche makes a great meal anytime. Serve with smoked salmon and fruit for brunch, or with a salad for supper.
Ingredients
Makes 8 servings
Step 1
Preheat oven to 450°F. 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 325°F.
Step 2
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.
Step 3
Whisk eggs, half and half, milk, 1/2 teaspoon salt, 1/2 teaspoon pepper, and nutmeg in large bowl to blend. Stir in 1 cup Fontina cheese and sautéed mushrooms. Pour filling into crust. Sprinkle remaining 1/2 cup cheese over quiche.
Step 4
Bake quiche until puffed, golden brown, and just set in center, about 45 minutes. Cool 30 minutes. Cut into wedges.
Nutrition Per Serving
Leave a Review
Reviews (93)
Back to TopI made it as written except I could not find fontina so I subbed gouda and it was delicious. Probably better than any quiche I have had in restaurants. My new go to quiche. Excellent.
Rose
Coquitlam, BC Canada
5/9/2023
Great recipe but too salty for my licking. With all that cheese there is no need to add salt.
MGirard02
Boston, MA
3/7/2021
我的笔记:我使用额外的大鸡蛋,1杯半half, 6 ounces of shiitakes, and the remainder cremini and white mushrooms and 6 ounces of fontina. I used a premade deep dish pie crust and some of the filling oozed out. I only prebaked the crust for 10 minutes and that was plenty. Also, didn't see to cool the mushrooms and that didn't seem to matter. This was good but a little on the bland side plus the nutmeg gave it a slightly wierd taste. It only sat for 20 minutes and that seemed enough and we did enjoy it!
Anonymous
Huntington Beach, CA
9/13/2020
So annoyed with this recipe. Baked the crust as directed but it shrank down and when I added the ingredients they overtopped the crust, and ran between the crust and the pie pan. Better advice is to line the crust with foil and fill with rice.
gailsin
3/30/2019
Simple and delicious. I used a pre-made puff pastry crust, sweet onion (instead of shallots), thyme (not nutmeg) and less cheese, based on what I had on hand.
lisadorenwendt
Chicago, IL
5/14/2018
This is delicious! I made the crust from scratch, however. So good!
Anonymous
Burtonsville, MD
9/4/2017
delicious! have made many times, i make it as is (except 1/2 milk, 1/2 light cream- whatever i have on hand) , also fresh nutmeg. i often cook the mushrooms and shallots the day before and just leave a room temp a bit before adding to eggs.
Anonymous
CT
11/17/2016
I make this over and over again! Delish! Perfect as is.
jeri_l
Brooklyn, NY
11/7/2016
Made for Easter brunch and everyone loved. Super good. Will make many many more times.
hannahmattina
michigan
8/16/2016
I can't think of many things I love more than quiche. Great recipe and I love Fontina cheese. Fontinas really differ between manufacturers so it might be good to try a couple before putting it in you quiche. I always use grated nutmeg too. This really makes a difference. For those who don't like Fontina, I have used a good Baby Swiss in the past for my Quiche Lorraine that works especially well. Quiche is supposed to have delicate flavors and not be bombarded with a lot of herbs and spices. I use them sparingly especially with mushrooms so I can enjoy their flavor. Also, I don't care what one cooks, it needs enough salt to brings out the flavors of the other ingredients. : )
i_fortuna
Texas
5/2/2016
Great flavors and easy enough to make. Will definitely make this again. Followed directions exactly and it came out perfect.
dlaviano
Brooklyn, NY
1/3/2016
My husband and I loved this quiche. Easy and yummy. Made it exactly as written.
benedetto
NYC
1/2/2016
I followed the recipie exactly. I tried to eat one piece and ended up throwing the whole quiche out. Weird texture and very little flavor and I don't have a texture issue and I love mushrooms. Really disappointing.
acousoulis
Lexington, KY
9/7/2015
Absolutely delicious! It is very rich, though, so I just paired it with greens with a simple vinaigrette. I agree with others that you should watch how long you bake the crust, as mine also cooked more quickly than expected.
clairemcpo
Atlanta, GA
6/29/2015
Delicious recipe. Here are my notes on it. First, I am always surprised when good cooks use store bought crusts. It is so easy and much healthier to make your own. I use canola oil and roll onto waxed paper, it is mess free and the crust is so delicate and flakey. I added cracked pepper and fresh rosemary to the dough and it was a nice addition to the quiche. With the quiche, I used fat free 1/2 and 1/2, and skim milk and it was just fine. It made a wonderful Saturday Night meal on a bitter cold Valentine's day (night) My husband interrupted dinner conversation several times to tell me what a wonderful meal it was. I give it four Hearts...I mean four forks.
LadyLawton
Normal, Illinois
2/14/2015
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