Growing primarily on the Eastern side of our state, Morel mushrooms are somewhat elusive to us here in Western Washington. On a recent fishing trip to the Yakima valley, Jordan and his buddy found 5 precious little morels on the banks of the river and brought them home for us to share. Using what ingredients we had, Jor and I decided to make a quiche!
- 1 1/2 cups whole-wheat pastry flour or all-purpose flour
- 10 tablespoons cold butter, cut into chunks
- 3 eggs
- 1 head of broccoli
- 5-7 morel mushrooms (or a 1/2 oz. dried morels)
- 1 1/2 cups half & half
- 3/4 teaspoon salt
- ground pepper
- 1 cup finely shredded gruyere cheese
- 2 cloves of chopped garlic
- In a food processor, whirl flour and butter until mixture looks like cornmeal. Add 1 egg and whirl until dough holds together. Press evenly over bottom and up the side of a 9″ glass pie dish. Chill in freezer for 10-15 minutes. Preheat oven to 375 degrees.
2. Saute leeks, garlic and broccoli in a skillet until tender and slightly browned.
3. In a bowl, whisk together the remaining 2 eggs, 3/4 of the cheese, half-and-half, salt, and pepper. Place veggies into chilled crust and arrange morels on top. Pour egg mixture over vegetables and sprinkle a little extra gruyere cheese on top.
4. Bake quiche on bottom rack until filling no longer jiggles when gently shaken, 40 to 45 minutes. Let cool in pan on a rack at least 30 minutes. Loosen quiche from pan rim with a knife, remove rim, and slice. Serve warm & enjoy!