Mushroom and shallot quiche from Around My French Table: More Than 300 Recipes from My Home to Yours (page 162) by Dorie Greenspan

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

  • MissKoo on September 27, 2021

    I usually love a mushroom quiche. Have made excellent ones from other sources (Julia Child, Naomi Pomeroy's Taste and Technique, and Dorie's mushroom-bacon galette in Everyday Dorie). This was okay but nothing special, and I used significantly more mushrooms than called for. Maybe adding bacon or a lot more gruyere would have upped the flavor profile. The result was just rather meh.

  • bching on September 28, 2016

    I see that I am the third person to rate this quiche at 3 stars--but the first to write a note. This was edible--and I used prime ingredients--freshly foraged wild mushrooms and shiitakes grown on an oak log in my garden, local organic eggs and cream. It should have been much better but something is off in the proportions.

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