Back to Shallot-Mushroom Quiche All Reviews for Shallot-Mushroom Quiche - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Shallot-Mushroom Quiche Recipe Summary prep: 30 mins total: 1 hr 30 mins Servings: 8
Ingredients Ingredient Checklist 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)
Cook’s Notes To store, refrigerate cooled quiche, tightly covered, up to 3 days. To reheat quiche, cover with foil and place in a 325 degrees oven until warmed, about 15 minutes.
Gallery Shallot-Mushroom Quiche
Recipe Summary prep: 30 mins total: 1 hr 30 mins Servings: 8
Gallery
Shallot-Mushroom Quiche
Shallot-Mushroom Quiche
Shallot-Mushroom Quiche
Recipe Summary prep: 30 mins total: 1 hr 30 mins Servings: 8
Recipe Summary
prep: 30 mins total: 1 hr 30 mins
Servings: 8
prep: 30 mins
total: 1 hr 30 mins
prep:
30 mins
total:
1 hr 30 mins
Servings: 8
8
Ingredients
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)
Directions
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.
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.
Cook’s Notes To store, refrigerate cooled quiche, tightly covered, up to 3 days. To reheat quiche, cover with foil and place in a 325 degrees oven until warmed, about 15 minutes.
Cook’s Notes
To store, refrigerate cooled quiche, tightly covered, up to 3 days. To reheat quiche, cover with foil and place in a 325 degrees oven until warmed, about 15 minutes.
Reviews (3)
Add Rating & Review 157 Ratings 5 star values: 26 4 star values: 50 3 star values: 53 2 star values: 22 1 star values: 6
Reviews (3)
Add Rating & Review 157 Ratings 5 star values: 26 4 star values: 50 3 star values: 53 2 star values: 22 1 star values: 6
Add Rating & Review
157 Ratings 5 star values: 26 4 star values: 50 3 star values: 53 2 star values: 22 1 star values: 6
157 Ratings 5 star values: 26 4 star values: 50 3 star values: 53 2 star values: 22 1 star values: 6
157 Ratings 5 star values: 26 4 star values: 50 3 star values: 53 2 star values: 22 1 star values: 6
5 star values: 26 4 star values: 50 3 star values: 53 2 star values: 22 1 star values: 6
Martha Stewart Member Rating: 5 stars 10/07/2018 Delicious. Took a while to cut up the mushrooms and shallots but worth the time. I used a variety of mushrooms to get the most flavor. Martha Stewart Member Rating: Unrated 02/17/2013 the flavors of this quiche were perfect, simple recipe that is sure to impress. Martha Stewart Member Rating: Unrated 03/21/2012 This is a great quiche. I sauteed the mushrooms with the shallots (worked just fine). Also, leave a little extra time for reheating.Martha Stewart Member
Rating: 5 stars 10/07/2018
Delicious. Took a while to cut up the mushrooms and shallots but worth the time. I used a variety of mushrooms to get the most flavor.
Rating: 5 stars
Rating: Unrated 02/17/2013
the flavors of this quiche were perfect, simple recipe that is sure to impress.
Rating: Unrated
Rating: Unrated 03/21/2012
This is a great quiche. I sauteed the mushrooms with the shallots (worked just fine). Also, leave a little extra time for reheating.
All Reviews for Shallot-Mushroom Quiche
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Shallot-Mushroom Quiche
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
