Mushroom and Fontina Quiche
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Serves: serves 8
A basic quiche recipe loaded with mushrooms and delicious Fontina cheese. This makes a fantastic brunch and is an easy recipe to adapt for your own add-ins.
  • 1 refrigerated pie crust
  • 1 tablespoon butter
  • 1 cup sliced baby bella mushrooms
  • ½ cup sliced shitake mushrooms (you can use any fresh mushrooms you'd like totaling 1½ cups)
  • ⅛ teaspoon kosher salt
  • 3 eggs
  • ½ cup heavy cream
  • ½ cup milk
  • 1 cup shredded Fontina cheese
  • salt & pepper to taste
  • a little dash of nutmeg
  1. Preheat the oven to 350F. Unroll or roll out your refrigerated pie crust and fit it into a 9-inch pie plate. Shape the edges with your fingers and perforate the bottom all over with a fork. Cover and refrigerate until you are ready to fill it.
  2. In a medium skillet melt the butter. Add the mushrooms and sprinkle with the kosher salt. Cook over medium high heat stirring occasionally until all the liquid has cooked out of the mushrooms, about 10 minutes.
  3. While the mushrooms cook, make the quiche filling. In a large bowl beat together the eggs, cream, and milk. Stir in the cheese, salt & pepper, and nutmeg.
  4. When the mushrooms have cooked, add them to the egg mixture just a little at a time (they will be hot and you don't want to scramble the eggs. Adding them slowly while stirring will gradually bring up that egg temperature).
  5. Pour the mixture into the prepared pie crust and bake for 50-60 minutes.
  6. Serve warm and refrigerate any leftovers.
Recipe by Sugar Dish Me at