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Recipe for :

Fontina Mushroom Quiche
 

This 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!"

"People love this quiche . . . maybe it’s the creamy cheese, perhaps it’s the sautéed mushrooms, or maybe it’s just because this recipe rocks".

Ingredients

1 9-inch unbaked pie shell
1 12-ounce container of mushrooms, sliced
3 Tablespoons butter
1/3 cup green onions, sliced
4 eggs
1 pint heavy cream
1 cup Fontina cheese, shredded or cut into small cubes
1/4 cup Parmesan cheese, shredded
1/2 teaspoon salt
1/8 teaspoon pepper

Method
  • Preheat oven to 375°.
  • In 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 optimal flavor.
  • While the mushrooms are sautéing, whisk together the eggs and heavy cream. Add the Fontina cheese, salt and pepper. Stir together and set aside.
  • Once 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 of minutes.
  • Add 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.

Fontina (fahn-TEE-nah):

Fontina comes from the Italian valley, Valle d’Aosta. It is a dense, smooth and creamy cheese that is produced from cow’s 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 dishes.

Parmesan (PAHR-muh-zahn):

A hard, dry cheese made from cow’s 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.

 
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