Tuesday, December 17, 2013

Mushroom & Fontina Quiche

Last Saturday morning, the weather forecasters were predicting more doom and gloom and it was shaping up to be a crappy weather day, so we decided to not go out for dinner. We weren't really in the mood for any kind of delivery food. So we decided to make a quiche. It took us a while to figure out what we wanted to put into our quiche, but as we flipped through some recipes looking for inspiration, we found ourselves inspired by a Mushroom & Fontina Quiche (Bon Appetit, October 2009). So that's what we made.
SP went out in the morning to do the shopping/errands. He said it was great because the roads weren't too bad yet and because hardly anyone else was out. He bought everything we needed for the quiche - including a frozen pie shell because, well, we didn't feel like making our own. So we cheated. Sadly, Costco didn't have any fontina cheese so he had to buy it at Market District - a wee bit of a splurge but gosh fontina is so good. For mushrooms, instead of assorted 'fancy' ones, we used one of the Costco button mushroom packages. We substituted onion for shallot.
SP made sure to saute the mushroom until the liquid was evaporated so that the quiche wasn't wet and runny. Assembly was super easy and quick and before we knew it, we were enjoying the quiche. It's delicious! Very filling because there are lots of mushrooms. Mushrooms & fontina turned out to be a fabulous combination for quiche. It's also delicious reheated the next day. We will definitely make this again.

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