This Mushroom & Fontina Quiche is a great recipe for brunch!
Preheat the oven to 450˚ F. Unroll the crust and press it down into a 9 inch, deep pie dish. Bake for about 17 minutes or until golden brown. Reduce the oven temperature to 325˚ F.
Melt the butter in a large skillet over medium heat and add shallots. Sauté the shallots until they begin to soften, about 2 minutes. Add the mushrooms and continue to sauté for 8 minutes. Transfer to a plate and allow to cool.
Whisk the eggs, half and half, milk, sea salt, pepper and Bone Suckin’® Chicken Seasoning & Rub in a large bowl to blend. Stir in 1 cup of Fontina cheese and the sautéed mushrooms. Pour the filling into the crust and sprinkle the remaining cheese over the crust.
Bake the quiche until puffed, golden brown and just set in the center, about 45 minutes. Cool 30 minutes, cut into wedges and serve. Enjoy!
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Ingredients
Directions
Preheat the oven to 450˚ F. Unroll the crust and press it down into a 9 inch, deep pie dish. Bake for about 17 minutes or until golden brown. Reduce the oven temperature to 325˚ F.
Melt the butter in a large skillet over medium heat and add shallots. Sauté the shallots until they begin to soften, about 2 minutes. Add the mushrooms and continue to sauté for 8 minutes. Transfer to a plate and allow to cool.
Whisk the eggs, half and half, milk, sea salt, pepper and Bone Suckin’® Chicken Seasoning & Rub in a large bowl to blend. Stir in 1 cup of Fontina cheese and the sautéed mushrooms. Pour the filling into the crust and sprinkle the remaining cheese over the crust.
Bake the quiche until puffed, golden brown and just set in the center, about 45 minutes. Cool 30 minutes, cut into wedges and serve. Enjoy!
