Deep-dish quiche with mushrooms, bacon and Gruyère from Christopher Kimball's Milk Street Magazine, May/Jun 2020 (page 26)

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • bwhip on February 13, 2021

    Fantastic quiche recipe - one of the best we’ve ever had. As they said - super creamy yet light at the same time. Only issue I had was that the weight and volume of flour they called for were so different. I leaned toward the volume measurement, otherwise it seemed like there would be way too much butter to flour ratio. Crust turned out great. Filling was so good, loved the mushroom/onion/bacon/gruyere combo, with just enough tarragon to give it that lovely flavor without being overpowering.

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