Bone Suckin’® Mushroom and Fontina Quiche Recipe
 
Prep Time

Cook Time

Total Time

 

Great recipe for brunch!
Author:
Recipe type: Entree
Serves: 6

Ingredients
  • Bone Suckin’ Chicken Seasoning, 1 tsp.
  • Refrigerated Pie Crust, 1
  • Butter, 2 Tbsp.
  • Shallots, ⅔ cup, chopped (about 3 shallots)
  • Mushrooms, 5 cups, sliced assorted mushrooms (baby bellas, stemmed shiitakes, crimini, buttons)
  • Eggs, 4, large
  • Half and Half, ⅔ cup
  • Whole Milk, ⅓ cup
  • Sea Salt, ½ tsp.
  • Pepper, ½ tsp.
  • Fontina Cheese, 1½ cups, coarsely grated (about 7 oz.), divided

Instructions
  1. 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˚.
  2. 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.
  3. Whisk 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 sautéed mushrooms. Pour filling into crust and sprinkle remaining cheese over crust.
  4. Bake quiche until puffed, golden brown and just set in the center, about 45 minutes. Cool 30 minutes, cut into wedges and serve. Recipe serves 6.

 

Bone Suckin’® Mushroom and Fontina Quiche Recipe  Buy Bone Suckin’ Chicken Seasoning & Rub >>