Mushroom & Gruyere Quiche
I saw an amazing mushroom quiche recipe by Thomas Keller in Food & Wine but it was way more quiche than we’d needed for three people and I wasn’t in the mood to make my own pastry.
I ended up making a variation combining elements of the Keller recipe and a Mediterranean Quiche recipe I had previously made.
I served the quiche with a simple green salad for a wonderful brunch.
One note to ease your cleanup, place the quiche on a foil-lined, rimmed baking sheet. Inevitably, some of the filling spills and it’s hard to clean up as the egg mixture bakes.