Yummy Malaysiana: over-the-top mushroom quiche

This one is personal. Four years, five months and 19 days ago, I was bested by this quiche and as noted by the detailed date count, I may not be over it. Worse, it wasnt even the quiche that bested me, but the crust. A flaky shell with even more fragility-enhancing butter than a standard pie dough, it was twice as big as a regular quiche shell, and then, instead of letting you press it into a shallow tart pan, it was draped inside the towering (okay, three-inch) walls of an open-hinged 9-inch springform ring. Without a base. This crust takes no prisoners and my 2007 take a slippery, torn-up, leaky shell that only held half the quiche batter and dribbled much of that, too, onto the oven floor was nothing to write home about. Not that this stopped me; this is, after all, an Internet Weblog.

I finally got back to it last week and heres the point in the story where Im supposed to tell you that four years later, I won. In the Smitten Kitchen vs. Thomas Kellers Buttery Quiche Shell smackdown, Smitten Kitchen prevailed. Take that, commenter who said you know, this IS a Thomas Keller recipe so its not meant for the casual home cook, and that some things should be left to the pros. Alas, Id totally not seen and patched the tiniest of holes in my shell and a small amount of filling dribbled out. And then a huge chunk fell off the crust as I was trimming it. I did it to keep it real, okay?