Best Deep-Dish Quiche with Mushrooms, Bacon and Gruyère

177milkstreet.com

Patti

2 TABLESPOONS SALTED BUTTER

1 MEDIUM YELLOW ONION, FINELY CHOPPED

12 OUNCES CREMINI MUSHROOMS, TRIMMED, HALVED AND THINLY SLICED

KOSHER SALT AND GROUND BLACK PEPPER

½ CUP DRY WHITE WINE

6 LARGE EGGS

1 CUP CRÈME FRAÎCHE

1½ CUPS HEAVY CREAM

⅛ TEASPOON CAYENNE PEPPER

⅛ TEASPOON GRATED NUTMEG

ALL-PURPOSE FLOUR, FOR DUSTING

PASTRY FOR DEEP-DISH QUICHE, SHAPED INTO A DISK AND CHILLED (SEE NOTE FOR USING PURCHASED DOUGH)

6 OUNCES SLICED CANADIAN BACON, CUT INTO ¼-INCH PIECES

2 TABLESPOONS FINELY CHOPPED FRESH TARRAGON

6 OUNCES GRUYÈRE CHEESE, SHREDDED (1½ CUPS)

Directions at 177milkstreet.com

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