Quiche with wild mushrooms, Gruyère, and chives from Taste & Technique: Recipes to Elevate Your Home Cooking (page 204) by Naomi Pomeroy and Jamie Feldmar

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Notes about this recipe

  • stockholm28 on May 04, 2020

    This was a very nice quiche with a buttery crust. I made this in a 9 inch springform pan and reduced the proportions of the filling to 80% of the original since I had a smaller pan than she suggested. The first day I thought the chives were a bit too strong, but they mellowed out on day 2.

  • bwhip on March 25, 2017

    This was excellent. Although it doesn't have much cheese in it (and it goes under the eggs rather than on top), the cave-aged Gruyere gives it a wonderful flavor. The mushrooms, shallots and chives were a great combination. Pate brisee for the crust turned out really nicely too. The author's instructions are super clear, and I feel like I'm learning every time I make one of her recipes. We served it with the "Mom's Simple Salad" from the same cookbook.

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