I haven’t been in the mood to cook but on Sunday, I decided that I wanted to make something I normally wouldn’t make, and something “fall-like”. I landed on a Deep Dish Mushroom, Bacon, Gruyere Quiche recipe from “Milk Street” magazine.
It took basically all evening and since I let it refrigerate overnight, we didn’t eat it until today. It was delicious! I added chopped butternut squash for a little sweetness and I’m glad I did.
You can find the recipe in the May/June issue of the magazine.