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Savory Summer Pie
July 27, 2004

I've been making quiches like this for years, and they are sooo good! I definitely recommend using extra-sharp cheddar, also combining this with Gruyere and/or Emmental cheeses (they're a little expensive, but the flavors are wonderful). I also sometimes omit the tomato, pepper and basil and instead sautee a handful of mushrooms with the onion, and add a little more garlic. This is a great recipe that can be adapted however you like!

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