Name: Shallot-Mushroom Quiche
Prep time: 30 min
Cook time: 30 min
Yield: 8
Ingredients: all-pupose flour -; 1 homemade or store-bought single-crust pie dough -; 1 tbsp. unsalted butter -; 2 c. thinly sliced shallots -; Coarse salt -; Ground pepper -; 6 large eggs -; 3/4 c. heavy cream -; 3/4 lb. mushrooms -; 1 c. grated Fontina -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Shallot-Mushroom Quiche

1. all-pupose flour -

2. 1 homemade or store-bought single-crust pie dough -

3. 1 tbsp. unsalted butter -

4. 2 c. thinly sliced shallots -

5. Coarse salt -

6. Ground pepper -

7. 6 large eggs -

8. 3/4 c. heavy cream -

9. 3/4 lb. mushrooms -

10. 1 c. grated Fontina -

How to cook deliciously - Shallot-Mushroom Quiche

1. Stage

Preheat oven to 375 degrees F. 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.

2. Stage

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. Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.