Truffle & Fontina Quiche

Instructions

1. Prepare the ingredients

   Preheat the oven to 450°F. Wash and dry the fresh produce. Grate the fontina on the large holes of a box grater. Peel and thinly slice the shallot. Cut the mushrooms into bite-sized pieces. Roughly chop the walnuts. Thinly slice the mozzarella. Add the ricotta and mascarpone to a bowl; season with salt and pepper and stir to combine.

2. Roast the potato wedges

   Line a sheet pan with foil. Halve the potatoes lengthwise, then cut into ½-inch-wide wedges. Place on the foil-lined sheet pan and drizzle with olive oil. Season with salt and pepper; toss to coat. Arrange in an even layer. Roast 22 to 25 minutes, or until golden brown and tender. Remove from the oven.

3. Look for customized instructions before the next step!

4. Make the filling

   Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high heat. Add the sliced shallot; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the mushroom pieces; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until softened. Add the chopped walnuts and half the fontina; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Turn off the heat.

5. Bake the qiches & serve your dish

   Meanwhile, line a sheet pan with parchment paper. Place the pie crusts on the parchment-lined sheet pan. Evenly divide the filling between the crusts. Evenly divide the seasoned ricotta-mascarpone between the two crusts and gently spread into an even layer. Bake 16 to 18 minutes, or until the crust is golden brown and the filling is heated through. Remove from the oven. Let stand at least 2 minutes before serving. Serve the baked qiches with the roasted potato wedges. Enjoy!