Mushroom Quiche with Fontina and Shallots

Eggs are unequivocally my favorite food. They are so versatile and so delicious. My husband makes a mean over easy egg which I am partial to, but any way you serve them – sign me up! Quiche is so comforting and perfect for any occasion. This recipe is my go to. I’ve been making it for years and it’s always a crowd pleaser. Even my mushroom hating husband likes this quiche!

If you want to make your own pie crust, I suggest using this recipe. If you want store bought, Pillsbury is the way to go. I’ve tried to be cheap here and there and buy the store brand (of multiple stores) and the crusts rip every. single. time.


  • 1 pie crust, store bought or homemade
  • 1/2 stick butter
  • 3 shallots, chopped
  • 2 4oz. packages mixed mushrooms, chopped (Publix has a variety I always use)
  • 4 large eggs
  • 2/3 cup half and half
  • 1/3 cup whole milk
  • salt and pepper
  • 1/2 teaspoon freshly grated nutmeg
  • 7 oz. fontina, grated

Preheat oven to 450°F. Unroll crust completely. Press firmly onto bottom and up sides of 9-inch-diameter deep-dish glass pie dish. Bake until light golden brown, pressing on sides of crust with back of spoon if crust begins to slide down sides of dish, about 17 minutes. Reduce oven temperature to 325°F.


Meanwhile, melt butter in heavy large skillet over medium-high heat. Add shallots; sauté until beginning to soften, about 2 minutes. Add mushrooms; sprinkle with salt and pepper to taste and sauté until mushrooms are tender and beginning to brown, about 8 minutes. Transfer to plate; spread out to cool slightly.

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Whisk eggs, half and half, milk, 3/4 teaspoon salt, 1/2 teaspoon pepper, and nutmeg in large bowl to blend. Stir in 1 cup Fontina cheese and sautéed mushrooms. Pour filling into crust. Sprinkle remaining 1/2 cup cheese over quiche.

Bake quiche until puffed, golden brown, and just set in center, about 45 minutes. Cool 30 minutes. Cut into wedges.

There were  2 portions left after serving this quiche for neighbors. My husband decided we should have them for dinner that night. I put the quiche in the toaster oven and got a little side tracked. I was bummed thinking that I burned it, but to my husband’s delight, the cheese on the top got crispy but the inside was creamy and soft.

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