Silky quiche gets even richer with a secret ingredient.
And don’t worry, it doesn’t leave behind any unusual flavors.
Serve withfruit saladfor an easy brunch, or for a more lunch or dinner presentation, considergreen tomato stacks.
Credit:Greg DuPree, Food Stylist: Emily Nabors Hall, Prop Stylist: Christine Keely
Ingredients
1/2(14.1-oz.)pkg.
Unroll piecrust on a lightly floured work surface; roll into a 12-inch round.
Fit into a 9-inch deep-dish pie plate, folding edges under and crimping as desired.
Cover with parchment paper, and fill with pie weights or dried beans.
Bake until edges are golden brown and bottom is set and looks dry, 12 to 15 minutes.
Remove from oven, and carefully remove parchment paper and pie weights.
Return piecrust to oven; bake until bottom of piecrust is golden brown, about 5 minutes.
Remove from oven; let cool on a wire rack while preparing filling.
Decrease oven temperature to 325F.
While piecrust bakes and cools, heat 1 tablespoon of the oil in a large skillet over medium.
Transfer from skillet to a medium bowl, and wipe skillet clean.
Return skillet to medium-high.
Add remaining 2 tablespoons oil; heat until shimmering.
Add mushrooms, and cook, stirring occasionally, until tender and browned, about 8 minutes.
Transfer to bowl with onions, and set aside.
Place piecrust onto a baking sheet, and pour egg mixture into piecrust.
Evenly sprinkle half of the fontina over egg mixture; lightly tap pan to submerge fontina.
Bake at 325F until edges are set and center is starting to set, about 35 minutes.
Stir together caramelized onions, mushrooms, and remaining fontina.
Gently spoon onion mixture evenly over egg mixture.
Bake until center is just set and edges are golden brown, about 25 minutes.
Remove from oven; let cool at least 15 minutes.
Top with chives before serving.
