Page
Originally posted 5/17/2020
I love quiche. And I love mushrooms sautéed in butter. And I love cheese. So here is a good combo to start the day that brings them all together.
The bit of a disappointment was the lemon zest. It was just a bit out of place and kept this dish from getting above 4. That and the fact that the mushrooms were a bit too thickly sliced so the texture difference between the creamy egg/cheese portion and the honkin’ mushroom pieces was a bit off-putting. I may try this again with thinner sliced mushrooms and a slightly blind-baked crust without the lemon to see if that makes a difference.
BTW – it is not an insult to the writer to put your own spin on a recipe. Everyone’s tastes differ and the key to a great meal is finding the best taste fit for your family, which may mean leaving something out or adding something in. I try to stay as true to her recipe as possible for the first try to give it a fair shot before I tinker with it. After that, it’s open to interpretation and individualization.
PS – the cat filter on the slo-mo salad shooter video is for Jacob Van Horn.
