Recipe of the Week: Mushroom and Fontina Quiche

We found this quiche on Epicurious and it is really wonderful and is perfect for brunch or dinner with a salad. Any mushrooms work!

1 refrigerated pie crust (half of 15-ounce package)

2 tablespoons (1/4 stick) butter

2/3 cup chopped shallots (about 3 medium)

5 cups sliced assorted mushrooms (such as chanterelle, stemmed shiitake, oyster, crimini, and button; 12 to 14 ounces), large mushrooms halved

4 large eggs

2/3 cup half and half

1/3 cup whole milk

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon freshly grated or ground nutmeg

1 1/2 cups (packed) coarsely grated Fontina cheese (about 7 ounces), divided

Preheat oven to 450°F. Unroll crust completely. Press firmly onto bottom and up sides of 9-inch-diameter deep-dish glass pie dish. Bake until light golden brown, pressing on sides of crust with back of spoon if crust begins to slide down sides of dish, about 17 minutes. Reduce oven temperature to 325°F.

Meanwhile, melt butter in heavy large skillet over medium-high heat. Add shallots; sauté until beginning to soften, about 2 minutes. Add mushrooms; sprinkle with salt and pepper and sauté until mushrooms are tender and beginning to brown, about 8 minutes. Transfer to plate; spread out to cool slightly.

Whisk eggs, half and half, milk, 1/2 teaspoon salt, 1/2 teaspoon pepper, and nutmeg in large bowl to blend. Stir in 1 cup Fontina cheese and sautéed mushrooms. Pour filling into crust. Sprinkle remaining 1/2 cup cheese over quiche.

Bake quiche until puffed, golden brown, and just set in center, about 45 minutes. Cool 30 minutes. Cut into wedges.

Recipe courtesy of Epicurious

Have a Wonderful Weekend!

Here's the TBC Beach Sheet on a recent trip the North Captiva Island. Have a Great Weekend!

Updates!

Trunks Beach Couture is working on a new and improved website and blog. Please excuse the lack of posts and updates! We should be up and running in about a week or so. In the mean time, here is a beautiful pool by designer Mark Cunningham for your viewing pleasure! 

Pic of the Week

Arthur Elgort Vogue 2003

Movie Inspiration: Faye Dunaway in "The Thomas Crown Affair"

Recipe of the Week: Make-Ahead French Toast with Strawberry Sauce

This make-ahead french toast is so delicious. We have tried other versions and they are not as good as this one. The challah bread and cream cheese really make it decadent. Pair with thick cut bacon for a fabulous breakfast. 

1 (16-ounce) challah bread loaf, cubed

1 (8-ounce) package cream cheese, cut into pieces

6 large eggs

4 cups half-and-half

1/2 cup butter or margarine, melted

1/4 cup maple syrup

2 cups fresh strawberries, sliced

1 (10-ounce) jar strawberry preserves

Arrange half of challah bread in a lightly greased 13- x 9-inch pan. Sprinkle with cheese pieces, and top with remaining bread.
Whisk together eggs and next 3 ingredients; pour over bread mixture, pressing bread cubes to absorb egg mixture. Cover and chill 8 hours.
Bake, covered, at 350° for 25 minutes. Uncover and bake 20 more minutes.
Heat sliced strawberries and strawberry preserves in a saucepan over low heat, and serve over toast

Recipe Courtesy of Southern Living

Interior Inspiration: Trancoso, Brazil Home

Photos coutesy of Elle Decor April 2011