Cremini and Fontina Quiche



  • 1 frozen pie crust (9 inch, baked)
  • 1 cup cremini mushrooms (110 g diced, ½ inch)
  • 1/4 cup sliced shallots (20 g)
  • 2 tablespoons extra virgin olive oil (30 g)
  • 1 teaspoon minced fresh garlic
  • 1 teaspoon kosher salt (divided)
  • 1/2 teaspoon fresh thyme leaves
  • 1 cup milk (240 g)
  • 1 cup heavy cream (240 g)
  • 200 grams eggs
  • 80 grams egg yolks
  • 1 pinch ground nutmeg
  • 4 ounces shredded fontina cheese


  1. Preheat KitchenAid® Countertop Oven to 400°F and place Oven Rack in Position B. Coat Broiler Pan with non-stick spray.
  2. Combine mushrooms, shallots, oil, garlic, ½ teaspoon salt and thyme in large bowl. Toss until coated. Spoon onto prepared pan in single layer.
  3. Bake 20 minutes, stirring after 15 minutes. Set aside.
  4. Move Oven Rack to Position E and reduce oven temperature to 375°F.
  5. Whisk milk, cream, whole eggs, egg yolks, ½ teaspoon salt and nutmeg in large bowl.
  6. Spread mushroom mixture and cheese evenly onto bottom of prepared pie crust.Place on Oven Rack and gently pour in egg mixture.
  7. Bake 35 to 40 minutes or until crust is light golden brown. A knife inserted 1 inch from the edge will come out clean and the center will be set, but soft. Cool completely on wire rack.
  8. Chef’s Tip: Vary the fillings to your liking.For instance, substitute ½ cup cooked chopped bacon and ½ cup chopped scallions for the mushrooms and shallots, and shredded Swiss or Gruyere cheese for the fontina.
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