1 refrigerated pie crust
2 tbsp butter
2/3 cup shallots, chopped
12 oz crimini mushrooms, sliced
4 large eggs
2/3 cup half and half
1/3 cup whole milk
1/2 tsp salt and pepper
1/2 tsp ground nutmeg
1 1/2 cups grated fontina cheese
Preheat oven to 450F. Unroll crust and press into bottom and sides of a 9 inch glass pie pan. Bake until light golden brown or about 17 minutes. Reduce oven to 325F.
Heat butter in a large skillet on medium high heat. Add shallots and saute until softened and add mushrooms, salt and pepper. Cook until beginning to brown and transfer to a plate.
Whisk the eggs, milk, half and half, and spices together in a large bowl. Add 1 cup of the grated fontina cheese and mushrooms. Pour into crust and sprinkle with the rest of the cheese.
Bake until the quiche is puffed, golden brown and puffed in the center. This should take about 45 minutes. Cool for about 30 minutes and cut into pieces.