Quiche with mushrooms and fontina cheese
8 servings
115 minutes
Quiche with mushrooms and fontina cheese is an exquisite French dish embodying tenderness and depth of flavors. Its roots trace back to French cuisine, where open pies are valued for their rich textures. The crispy pastry base harmoniously combines with the airy filling of cream, milk, and eggs, while mushrooms add a pleasant earthy note. Fontina cheese, known for its softness and light nutty hints, gives the dish richness and smooth creaminess. This quiche is perfect for a cozy breakfast or a festive dinner with a glass of white wine. Enjoy the delicate balance of flavors while immersing yourself in the elegant atmosphere of French culinary art.
1
Preheat the oven to 220 degrees. Place the dough in a round shape, press it well, and poke it in several places with a fork. Bake for about 17 minutes until the dough dries and browns. Remove from the oven and reduce the temperature to 160 degrees.
- Shortcrust pastry: 250 g
2
Meanwhile, melt the butter over medium heat, add the finely chopped shallot, and sauté until soft for about 2 minutes. Then add the chopped mushrooms, season with salt and pepper, and sauté for about 8 minutes until they are browned and soft. Transfer to a plate and let cool.
- Butter: 2 tablespoons
- Shallots: 3 pieces
- Fresh mushrooms: 350 g
- Salt: 0.5 teaspoon
- Ground black pepper: 0.5 teaspoon
3
Beat the eggs, milk, cream, 0.5 teaspoons of salt, pepper, and nutmeg in a large bowl. Add 1 cup of grated cheese and mushrooms. Mix well and place the filling on the dough. Sprinkle with the remaining grated cheese on top.
- Chicken egg: 4 pieces
- Milk: 0.5 glass
- Cream: 0.5 glass
- Salt: 0.5 teaspoon
- Ground black pepper: 0.5 teaspoon
- Ground nutmeg: 0.5 teaspoon
- Fontina cheese: 200 g
4
Bake the quiche for about 45 minutes until cooked and golden brown. Cool for 30 minutes and cut into segments.
- Fontina cheese: 200 g