Mushroom and Fontina Quiche

This quiche is always a hit. I think it's the fontina, one of my most favorite cheeses. There are few things easier to make than a quiche and they always seem much more sophisticated than they really are. It's especially easy if you use a store-bought frozen crust. I won't say anything about those (a-hem!), so I'll refer you to my fool proof crust recipe...just cut it in half: Fool Proof Crust

1 pie crust (refrigerated store-bought, or homemade rolled out and ready to go)
2 TB (1/4 stick) butter
2/3 cup chopped shallots (I don't like using onions - they overpower the quiche)
5 cups sliced assorted mushrooms (use shitakes - no stems! and baby bellas if you can)
4 large eggs
1 cup milk (use at least 2% if you can)
1/2 tsp salt
1 tsp pepper
1/2 tsp nutmeg (if you have it)
1 1/2 cups grated fontina

1. Preheat oven to 450.

2. Place crust in dish (use a deep dish) and poke a few holes in the bottom with a fork. Place in the oven and bake until golden brown. **REDUCE heat to 325.

3. Melt butter in a skillet and add shallots. Saute until softened and then add the mushrooms. Cook until tender and beginning to brown. Transfer to a plate and cool slightly.

4. In a large bowl, whisk eggs, milk, salt and pepper and nutmeg. Stir in 1 cup of the fontina and add the mushroom/shallot mixture. Sprinkle the remaining cheese on top.

5. Pour filling into crust and bake for about 45 minutes until puffed, golden brown and just set in the center.