Shallot-Mushroom Quiche

Name: Shallot-Mushroom Quiche
Prep time: 30 min
Total time: 1 min
Ingredients: All-purpose flour, for rolling; 1 homemade or store-bought single-crust pie dough; 1 tablespoon unsalted butter; 2 cups thinly sliced shallots; Coarse salt and ground pepper; 6 large eggs; 3/4 cup heavy cream; 3/4 pound mushrooms, thinly sliced and sauteed; 1 cup grated Fontina (4 ounces)

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www.marthastewart.com

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Prep Time: 30 minutes

Total: 1 hours, 30 minutes

Author : Martha Stewart

Ingredients

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All-purpose flour, for rolling1 homemade or store-bought single-crust pie dough1 tablespoon unsalted butter2 cups thinly sliced shallotsCoarse salt and ground pepper6 large eggs3/4 cup heavy cream3/4 pound mushrooms, thinly sliced and sauteed1 cup grated Fontina (4 ounces)

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Instructions

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Step 1

Preheat oven to 375 degrees. Lightly flour a rolling pin and work surface and roll out dough to a 12-inch round. Place in a 9-inch pie plate, fold overhang under, and crimp edge. Place a sheet of parchment paper over dough and fill with pie weights or dried beans. Bake until edge is dry and light golden, about 20 minutes. Remove parchment and weights.

Step 2

Meanwhile, in a large skillet, melt butter over medium-high. Add shallots, season with salt and pepper, and cook until light golden, 8 to 10 minutes. In a medium bowl, whisk together eggs and cream. Add shallots, mushrooms, and cheese and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Whisk to combine, pour into crust, and bake until center of quiche is just set, 40 to 45 minutes. Serve warm or at room temperature.