Full Recipe
Author
Alyse Baca | 2021-11-09
Description
We love a good quiche around here, and this is hands down one of our favorite variations. The complex umami from the portabello mushrooms pairs perfectly with our bright and fiery Piri Piri blend and rich gruyère. It all comes together with crispy homemade pie crust to create a light, custard-y masterpiece. Plus, it's filling too! Who could ask for more? We recommend serving a slice on a bed of lemon and olive oil-dressed frisée or arugula for a show-stoppin' brunch.
Yield: one 9-inch quiche
Time: 3+ hours
