Quiche Pan - Round pie pan for baking quiches/tartlets ensuring even cooking and easy serving.
Stand Mixer with Dough Attachment - For making pastry dough smoothly, incorporating butter without overworking it.
Chef's Knife - Versatile tool for slicing vegetables used in quiche filling.
Mandoline Slicer (Cutting Board) - Thinly slice ingredients like leeks or onions, requiring caution to avoid injury.
Blender/Food Processor - Making custard base and purees for smooth quiche filling.
Stainless Steel Measuring Cups & Spoons Set - For precise measurements in the quiche mixture.
Whisk - Beating eggs and combining wet ingredients evenly, aiding in achieving smooth custard.
Oven Thermometer - Ensures accurate oven temperature for perfectly baked quiches.
Silicone Baking Mat (Non-stick) - Assists in even heat distribution and transferring hot quiche to a cutting board.
Pie Dish with Vent - Designed for pies/tarts, preventing the crust from becoming soggy by allowing steam escape.
1 refrigerated pie crust (half of 15-ounce package)
2 tablespoons (1/4 stick) butter
2/3 cup chopped shallots (about 3 medium)
5 cups sliced assorted mushrooms (such as chanterelle, stemmed shiitake, oyster, crimini, and button; 12 to 14 ounces), large mushrooms halved
4 large eggs
2/3 cup half and half
1/3 cup whole milk
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon freshly grated or ground nutmeg
1 1/2 cups (packed) coarsely grated Fontina cheese (about 7 ounces), divided
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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