Over-the-Top Mushroom Quiche
"I love quiche, but it has to be several inches high and made right," says star chef Thomas Keller. This high-rising version, which is adapted from a recipe in his Bouchon cookbook, just might be the perfect one, and it's well worth the time it takes to prepare. Layering the sautéed mushrooms and shredded cheese ensures that they're nicely distributed throughout the silky egg custard. Slideshow: More Recipes from Thomas Keller
The unmolded quiche can be cooled completely, then refrigerated overnight. To serve, carefully cut the quiche into wedges, arrange on a baking sheet and bake in a 350° oven until warm, 10 minutes.
With their bright dried fruit and relative lack of tannins and oak, Provençal rosés make a great complement to quiche.