DifficultyBeginner

This Mushroom & Fontina Quiche is a great recipe for brunch!

Yields6 Servings
Prep Time25 minsCook Time1 hr 25 minsTotal Time1 hr 50 mins

Bone Suckin' Mushroom Fontina Quiche

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.

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.

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.

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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Ingredients

Directions

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.

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.

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.

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!

Bone Suckin’ Mushroom & Fontina Quiche