Deep-dish quiche with mushrooms, bacon and Gruyère from The Milk Street Cookbook (2017-2022), Fifth Anniversary Edition: The Definitive Guide to the New Home Cooking with Every Recipe from the TV Show (page 6) by Christopher Kimball

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Notes about this recipe

  • rachel_kzkw4i on March 22, 2026

    Not only is this the best quiche I’ve ever made, it’s one of the best I’ve ever tasted. Following the instructions precisely takes time, but it’s worth it. There is sooooo much depth of flavor, especially in the mushroom-onion mixture.

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