11Ingredients
340Calories
115Minutes

Ingredients

  • 1 refrigerated piecrusts (half of 15-ounce package)
  • 2 tablespoons butter
  • 2/3 cup shallots (chopped, about 3 medium)
  • 5 cups mushrooms (sliced assorted, such as chanterelle, stemmed shiitake, oyster, crimini, and button; 12 to 14 ounces, large mushrooms halved)
  • 4 large eggs
  • 2/3 cup half & half
  • 1/3 cup whole milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon black ground pepper (freshly)
  • 1/2 teaspoon ground nutmeg (or freshly grated)
  • 1 1/2 cups fontina cheese (packed coarsely grated, about 7 ounces, divided)
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NutritionView more

340Calories
Sodium23%DV540mg
Fat35%DV23g
Protein27%DV14g
Carbs7%DV21g
Fiber4%DV1g

PER SERVING *

Calories340Calories from Fat210
% DAILY VALUE*
Total Fat23g35%
Saturated Fat12g60%
Trans Fat
Cholesterol150mg50%
Sodium540mg23%
Potassium350mg10%
Protein14g27%
Calories from Fat210
% DAILY VALUE*
Total Carbohydrate21g7%
Dietary Fiber1g4%
Sugars2g4%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(2)

Yummly User
Steven C. 29 May 2017
My quiche came out very nice. It was delicious.
Karen K. 30 Mar 2016
Very good. My crust burned, though, after first baking it for only 11 minutes. Still good, though. I would chop the mushrooms next time instead of slicing them. I used a 2% milk, not whole milk. Still tasted fine. (I make a creamy "light" mac & cheese with nonfat or 1% milk.....very good :)