Truffle & Fontina Quiche with Mushrooms & Roasted Potato Wedges
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Truffle & Fontina Quiche

with Mushrooms & Roasted Potato Wedges

45 MIN
2 Servings
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    From the Test Kitchen

    These crowd-pleasing quiches showcase a rich, savory mix of melty fontina cheese, earthy mushrooms, and our savory truffle zest seasoning. A simple side of tender roasted potato wedges brings the whole dish together.

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    Dietary Information

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    Vegetarian
    • Nutrition
      PER SERVING
    • Calories
      840 Cals (est.)
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    fresh
    ingredients
    Truffle & Fontina Quiche with Mushrooms & Roasted Potato Wedges
    Title
    • 2 Pasture-Raised Eggs
    • 2 Pie Crusts
    • 4 oz Mushrooms
    • 1 Yellow Onion
    • 12 oz Potatoes
    • 2 oz Fontina Cheese
    • 2 Tbsps Crème Fraîche
    • ¼ tsp Truffle Zest Seasoning (Includes Natural Truffle Flavor And Black Summer Truffle)

    Truffle & Fontina Quiche

    Prepare the ingredients
    1 Prepare the ingredients

    Preheat the oven to 400°F. Wash and dry the fresh produce. Cut the potatoes into 1-inch-wide wedges. Thinly slice the mushrooms. Halve, peel, and thinly slice the onion. Grate the fontina on the large side of a box grater.

    2 Roast the potato wedges

    Transfer the potato wedges to a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 23 to 25 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

    Roast the potato wedges
    Cook the mushrooms & onion
    3 Cook the mushrooms & onion

    Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced onion; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Turn off the heat.

    4 Make the filling

    Crack the eggs into a large bowl; beat until smooth. Add the grated fontina, crème fraîche, and as much of the truffle zest as you'd like. Whisk until thoroughly combined and smooth. Add the cooked mushrooms and onion. Season with salt and pepper; stir until combined.

    Make the filling
    Bake the quiches & serve your dish
    5 Bake the quiches & serve your dish

    Place the pie crusts on a separate sheet pan, leaving them in their tins. Evenly divide the filling between the crusts; season with salt and pepper. Bake, rotating the sheet pan halfway through, 19 to 21 minutes, or until the crusts are lightly browned and the filling is set and cooked through. Remove from the oven. Let stand at least 2 minutes before serving. Serve the baked quiches with the roasted potato wedges. Enjoy!

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