Mushroom Shallot Quiche

Instructions

Food Processor Quick Pie Crust:

1. Measure the flour into the processor with the regular blade attached.
2. Cut the unsalted butter and shortening into cubes and add to the processor. Add salt.
3. Pulse three times with three counts per pulse to lightly mix the ingredients.
4. Add the ice water into the food processor and pulse just until the dough starts to get crumbly.
5. Remove dough from the food processor and place in a bowl. Gather the dough into a ball with your hand. If it won’t form a ball, add a bit more water.
6. Wrap your dough ball in wax paper or plastic wrap and chill it for about 30 minutes in the refrigerator. Roll out on a cool surface if you can.

Mushroom Shallot Filling:

1. Preheat oven to 375°F.
2. Flour a rolling pin and counter, then roll out the dough to a 12-inch circle.
3. Place in a 9-inch pie plate and crimp edge.
4. Put a sheet of parchment paper over the dough and fill with dried beans or pie weights (this will reduce bubbling in the crust).
5. Place the pie plate in the oven and bake until the edge of the crust is light golden, 20 minutes. Take the baked crust out of the oven and remove the parchment with beans/pie weights.
6. Meanwhile, in a medium skillet, melt butter over medium heat. Add the shallots, mushrooms and yellow peppers, season with salt and pepper, and cook until golden, 8 to 10 minutes.
7. In a mixing bowl, whisk together eggs and 3.25% milk. Add shallots, mushrooms, yellow peppers, sun-dried tomatoes and fontina cheese and 2 tbsp. of melted butter then season with ½ tsp. of salt and ½ tsp. of pepper. Stir to combine and pour into crust.
8. Bake until center of quiche is set, 40 to 45 minutes.
9. Remove from the oven and let cool 5-10 minutes before cutting. Serve warm or at room temperature.

Quiche will keep in the refrigerator tightly covered for up to 3 days. To reheat, cover with tin foil and place in a 325°F oven for 10-15 minutes.