This one is very flexible in terms of seasonal ingredients. Shredded cheese and tortillas, maybe some sour cream and salsa and you’re good to go! Leave the chicken out for a vegetarian option, and use GF corn tortillas for a gluten-free option.
Cream is optional. The potato crust keeps this one in the gluten-free friendly zone and many different potatoes work with this one. If you are not a fan of kale, but are a fan of quiche, this is a good one! I recommend very sharp cheddar cheese, but you can stray easily into new territory with this recipe.
You can go with whole milk or cream on this one. The slow cooking method used with these mushrooms allows for maximum flavor in the dish.
