Vegetarian

Mushroom and Fontina Quiche is for Breakfast.

Mushroom and Fontina Quiche takes several minutes to prepare.

Mushroom and Fontina Quiche takes several minutes to cook.

Mushroom and Fontina Quiche makes 8 servings.

The ingredients for Mushroom and Fontina Quiche are:

Crust:
1 cup flour
6 Tbsp spectrum organic shortening
1/2 tsp salt
2 Tbsp water

Filling:
1 Tbsp canola oil
2/3 cup chopped shallot
5 cups assorted sliced mushrooms (12-14 oz)
4 large eggs
2/3 cup fat free half & half
1/3 cup skim milk
1/2 tsp salt
1/2 tsp pepper
1/2 tsp nutmeg
7 oz grated fontina cheese

Here is how you make Mushroom and Fontina Quiche:

For crust, mix flour, shortening, & salt in food processor. Add water, and pulse until dough becomes a ball.Preheat oven to 450?F. Press crust firmly onto bottom and up sides of 9-inch-diameter deep-dish glass pie dish. Bake until light golden brown, pressing on sides of crust with back of spoon if crust begins to slide down sides of dish, about 17 minutes. Reduce oven temperature to 325?F. Meanwhile, heat oil in heavy large skillet over medium-high heat. Add shallots; saut? until beginning to soften, about 2 minutes. Add mushrooms; sprinkle with salt and pepper and saut? until mushrooms are tender and beginning to brown, about 8 minutes. Transfer to plate; spread out to cool slightly. Whisk eggs, half and half, milk, 1/2 teaspoon salt, 1/2 teaspoon pepper, and nutmeg in large bowl to blend. Stir in half of Fontina cheese and saut?ed mushrooms. Pour filling into crust. Sprinkle remaining cheese over quiche. Bake quiche until puffed, golden brown, and just set in center, about 45 minutes. Cool 30 minutes. Cut into wedges. Serving Size:?Serves 8

The nutritional information for Mushroom and Fontina Quiche is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 321.7

• Total Fat: 22.4 g
• Cholesterol: 122.5 mg
• Sodium: 562.3 mg
• Total Carbs: 18.4 g
• Dietary Fiber: 1.0 g
• Protein: 13.6 g