Mushroom quiche from The Secrets of Success Cookbook: Signature Recipes and Insider Tips from San Francisco's Best Restaurants by Michael Bauer

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

  • anya_sf on October 14, 2019

    Although this recipe is from Bouchon, it isn't the same as the one in the Bouchon cookbook. The crust seemed to call for too much butter relative to flour; I slightly altered the proportions, using 200 g of each. I made the dough in the food processor, since the Bouchon cookbook states that it's important to have small pieces of fat so the crust maintains its integrity. Blind baking the crust took nearly 45 minutes (not sure why). I used more mushrooms - 1 lb chanterelles + 1/2 lb button mushrooms - and would do so again. I sprinkled the bottom of the baked crust with a bit of shredded cheese to help keep it crisp. The quiche leaked a small amount of liquid, but nothing noticeable once we sliced into it. The crust was oh, so buttery, and the filling creamy and decadent. We can't eat this too often, but it was quite the treat!

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