As you can see from the photo, the quiche was really good and at the end I had a bunch of crumbs and a tiny sliver left (just enough for a photo)! The original recipe called to use a variety of mushrooms, so I picked butter mushrooms, morels, brown button. The combination of different mushrooms along with the melty fontina cheese was perfect. I cheated on the crust and opted to use a store bought pie crust. Beware when you are cooking the crust before hand, it can start to shrink if the oven is too hot. If it shrinks too much there isn't much space for the filling. Quiches are perfect for brunches or breakfasts and this one is packed full of flavor!
To look at her recipe keep reading.
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