Cremini And Fontina Quiche

• 1 frozen pie crust 9 inch, baked
• 1 cup cremini mushrooms 110 g diced, 1/2 inch
• 1/4 cup sliced shallots 20 g
• 2 tablespoons extra virgin olive oil 30 g
• 1 teaspoon minced fresh garlic
• 1 teaspoon kosher salt divided
• 1/2 teaspoon fresh thyme leaves
• 1 cup milk 240 g
• 1 cup heavy cream 240 g
• 200 grams eggs
• 80 grams egg yolks
• 1 pinch ground nutmeg
• 4 ounces shredded fontina cheese

1. Preheat KitchenAid(R) Countertop Oven to 400u0b0F and place Oven Rack in Position B. Coat Broiler Pan with non-stick spray.
2. Combine mushrooms, shallots, oil, garlic, 1/2 teaspoon salt and thyme in large bowl. Toss until coated. Spoon onto prepared pan in single layer.
3. Bake 20 minutes, stirring after 15 minutes. Set aside.
4. Move Oven Rack to Position E and reduce oven temperature to 375u0b0F.
5. Whisk milk, cream, whole eggs, egg yolks, 1/2 teaspoon salt and nutmeg in large bowl.
6. Spread mushroom mixture and cheese evenly onto bottom of prepared pie crust.Place on Oven Rack and gently pour in egg mixture.
7. Bake 35 to 40 minutes or until crust is light golden brown. A knife inserted 1 inch from the edge will come out clean and the center will be set, but soft. Cool completely on wire rack.
8. Chef's Tip: Vary the fillings to your liking.For instance, substitute 1/2 cup cooked chopped bacon and 1/2 cup chopped scallions for the mushrooms and shallots, and shredded Swiss or Gruyere cheese for the fontina.

frozen pie crust, cremini mushrooms, shallots, extra virgin olive oil, fresh garlic, kosher salt, thyme, milk, heavy cream, eggs, egg yolks, ground nutmeg, fontina cheese

Taken from www.yummly.com/recipe/Cremini-and-Fontina-Quiche-2146008 (may not work)