Truffle & Fontina Quiche

Instructions

1. Prepare the ingredients

   Preheat the oven to 450°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 a single layer. Roast 23 to 25 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

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 (you may have extra); stir to combine. Season with salt and pepper; stir until combined. Add the cooked mushrooms and onion. Season with salt and pepper; stir until combined.

5. Bake the quiches & serve your dish

   Place the pie crusts on a separate sheet pan, leaving them in their tins. 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 5 minutes before serving. Serve the baked quiches with the roasted potato wedges. Enjoy!