recipe comes from the the Bitchin Kitchen web
site which is run by Faith Heinauer. This is what
she said in describing Bitchin Kitchen:
I grew up in a household that loved not only food,
but also the creative process of cooking and entertaining.
My father is a professional chef and my mother
was a former pastry chef. After earning my degree
in hotel and restaurant management, I joined my
father's catering business and started teaching
cooking classes. Growing up in the restaurant
scene offers a lot of culinary observations; add
my knack for experimenting in the kitchen, and
you've got my collection of recipes and tricks
of the trade. So, if you want to talk food, get
a great recipe or hear the latest culinary scoop,
you're at the right place!"
love this quiche . . . maybe it’s the creamy cheese,
perhaps it’s the sautéed mushrooms, or maybe it’s
just because this recipe rocks".
9-inch unbaked pie shell
1 12-ounce container of mushrooms, sliced
3 Tablespoons butter
1/3 cup green onions, sliced
1 pint heavy cream
1 cup Fontina cheese, shredded or cut into small
1/4 cup Parmesan cheese, shredded
1/2 teaspoon salt
1/8 teaspoon pepper
a medium skillet, sauté mushrooms and butter
over medium-high heat for 10 minutes. Do not
place a lid over the pan; the high heat will
cook off the water and give the mushrooms an
the mushrooms are sautéing, whisk together the
eggs and heavy cream. Add the Fontina cheese,
salt and pepper. Stir together and set aside.
the mushrooms have sautéed for 10 minutes, add
the green onions and sauté for 2 more minutes.
Remove from heat and allow to cool for a couple
the mushrooms/onions to the egg mixture. Stir
together and pour into pie shell. Sprinkle the
Parmesan cheese over the egg mixture and bake
for 25 - 30 minutes, until knife inserted in
center comes out clean.
comes from the Italian valley, Valle dAosta.
It is a dense, smooth and creamy cheese that
is produced from cows milk. It has a dark
golden brown rind with a pale yellow interior
speckled with small holes. Its delicate, nutty
flavor and smooth, velvety melting ability makes
Fontina a versatile and tasty choice for many
hard, dry cheese made from cows milk.
The cheese has a strong, robust and rich flavor
with a pale yellow color. Parmesan complements
many dishes and is a perfect addition when grated
on sauces, pasta, salads and risotto. This cheese
will keep up to a month in the refrigerator.