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Bone Suckin' Mushroom & Fontina Quiche
(click image for larger size)
Prep Time: 25 mins.
Cook Time: 1 hr. 25 mins.


Bone Suckin' Poultry Seasoning, 1 tsp.
Refrigerated Pie Crust, 1
Butter, 2 Tbsp.
Shallots, 2/3 cup, chopped (about 3 shallots)
Mushrooms, 5 cups, sliced assorted mushrooms, (baby bellas, stemmed shitakes, crimini, buttons)
Eggs, 4, large
Half and Half, 2/3 cup
Whole Milk, 1/3 cup
Sea Salt, 1/2 tsp.
Pepper, 1/2 tsp.
Fontina Cheese, 1 1/2 cups, coarsely grated (about 7 oz.), divided


Preheat oven to 450˚. Unroll crust and press it down into a 9 inch, deep pie dish. Bake for about 17 minutes or until golden brown. Reduce oven temperature to 325˚.

Melt butter in a large skillet over medium heat and add shallots. Sauté shallots until they begin to soften, about 2 minutes, add mushrooms and continue to sauté for 8 minutes. Transfer to a plate and allow to cool.

Whisk eggs, half and half, milk, sea salt and pepper and Bone Suckin' Poultry Seasoning & Rub in a large bowl to blend. Stir in 1 cup of Fontina cheese and sautéed mushrooms. Pour filling into crust and sprinkle remaining cheese over crust.

Bake quiche until puffed, golden brown and just set in the center, about 45 minutes. Cool 30 minutes, cut into wedges and serve. Serves 6.

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