Ingredients
4 ounces (115 g) shredded fontina cheese
1 pinch ground nutmeg
2 (40 g) egg yolks
2 (100 g) whole eggs
1 cup (250 ml) (240 g) heavy cream
1 cup (250 ml) (240 g) milk
½ teaspoon (2 ml) fresh thyme leaves
1 teaspoon (5 ml) (6 g) kosher salt, divided
1 teaspoon (5 ml) (6 g) minced fresh garlic
2 tablespoons (30 ml) (30 g) extra virgin olive oil
¼ cup (50 ml) (20 g) sliced shallots
1 cup (250 ml) (110 g) diced cremini mushrooms (½ inch)
1 frozen pie crust (9 inch), baked
Step by step
Preheat KitchenAid® Countertop Oven to 400°F and place Oven Rack in Position B. Coat Broiler Pan with non-stick spray.
Combine mushrooms, shallots, oil, garlic, ½ teaspoon salt and thyme in large bowl. Toss until coated. Spoon onto prepared pan in single layer.
Bake 20 minutes, stirring after 15 minutes. Set aside.
Move Oven Rack to Position E and reduce oven temperature to 375°F.
Whisk milk, cream, whole eggs, egg yolks, ½ teaspoon salt and nutmeg in large bowl.
Spread mushroom mixture and cheese evenly onto bottom of prepared pie crust. Place on Oven Rack and gently pour in egg mixture.
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.
Chef’s Tip: Vary the fillings to your liking. For instance, substitute ½ cup cooked chopped bacon and ½ cup chopped scallions for the mushrooms and shallots, and shredded Swiss or Gruyere cheese for the fontina.