Mushroom and Fontina Quiche Recipe | Epicurious

Name: Mushroom and Fontina Quiche Recipe | Epicurious
Ingredients: 1 refrigerated pie crust (half of 15-ounce package); 2 tablespoons (1/4 stick) butter; 2/3 cup chopped shallots (about 3 medium); 5 cups sliced assorted mushrooms (such as chanterelle, stemmed shiitake, oyster, crimini, and button; 12 to 14 ounces), large mushrooms halved; 4 large eggs; 2/3 cup half and half; 1/3 cup whole milk; 1/2 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 1/2 teaspoon freshly grated or ground nutmeg; 1 1/2 cups (packed) coarsely grated Fontina cheese (about 7 ounces), divided

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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.

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Ingredients

1 refrigerated pie crust (half of 15-ounce package)
2 tablespoons (1/4 stick) butter
2/3 cup chopped shallots (about 3 medium)
5 cups sliced assorted mushrooms (such as chanterelle, stemmed shiitake, oyster, crimini, and button; 12 to 14 ounces), large mushrooms halved
4 large eggs
2/3 cup half and half
1/3 cup whole milk
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon freshly grated or ground nutmeg
1 1/2 cups (packed) coarsely grated Fontina cheese (about 7 ounces), divided