Bone Suckin’ Mushroom & Fontina Quiche
2023-04-13- Cuisine: American
- Course: Breakfast
- Skill Level: Beginner
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- Yield: 6
- Servings: 6
- Prep Time: 25m
- Cook Time: 1:25 h
- Ready In: 1:50 h
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Ingredients
- Bone Suckin’® Chicken Seasoning, 1 tsp
- Refrigerated Pie Crust, 1
- Butter, 2 Tbsp
- Shallots, 2/3 cups
- Mushrooms, 5 cups
- Large Eggs, 4 cups
- Half and Half, 2/3 cups
- Whole Milk, 1/3 cup
- Sea Salt, 1/2 tsp
- Pepper, 1/2 tsp
- Fontina Cheese, 1 1/2 cups
Method
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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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