when i eat a mushroom quiche, i want to see what it is. so, you get these beautiful colors. and i'm also going to add just a little bit of these small, beautiful sweet tomatoes. so, it makes the color pop and gives the quiche something to go for. so, next, i'm going to add some parmesan cheese. so, it's about layering. ok? just continue. and please be generous with spinach. it shrinks to absolutely nothing. ok so, it looks like a lot, but trust me. you won't even know it's there when it's done. so, i'm switching up all these mushrooms. and you can see it's big chunks. i mean, it's just beautiful to eat quiche that's full of flavor. and i know it looks like a lot. but just continue. it is your friend, not your enemy, 'cause you're gonna eat it. ooh. one tomato is trying to get away. you get back in there. and pile it up, because with the egg base, it tends to be bland" so, be heavy on the spices and lots of salt. so, from the custard, i mean, that's pretty much done right there. if you feel--you got more cheese? add it. and you can use all kinds of cheese, from guillere--ever