Morel Quiche Recipes

ASPARAGUS AND MOREL QUICHE

Steps:

• 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 1 1/4 in. up side of a 9-in. springform pan; chill.
• Preheat oven to 375°. Soak mushrooms in a small bowl with 1 cup hot water until softened, 15 to 20 minutes, swishing them around every so often. Gently squeeze out liquid. Cut in half lengthwise if large. Save liquid for another use.
• Blanch asparagus in a saucepan of boiling water until barely tender-crisp, about 45 seconds. Drain, transfer to a bowl of ice water, and cool. Drain and pat dry.
• In a bowl, whisk remaining 2 eggs to blend. Whisk in half-and-half, salt, and pepper. Sprinkle gruyère and onion in prepared crust, then arrange asparagus and morels on top. Pour egg mixture over vegetables.
• 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 or at room temperature.
• Note: Nutritional analysis is per serving.

CRUSTLESS QUICHE

Steps:

• Preheat the oven to 375°F and generously butter a 10-inch pie plate.
• Heat 1 tablespoon each of the butter and olive oil in a large frying pan over medium-high heat. Sauté the ramps in small batches, tossing with tongs until the white parts are tender, 3 to 5 minutes. Season with salt and pepper, transfer to a plate and set aside to cool.
• Return the pan to the stove and add the remaining butter and olive oil. Add the morels and sauté until any liquid they give off has evaporated, 3 to 4 minutes. Season lightly with salt and pepper and continue cooking until the mushrooms are lightly browned, about 3 minutes longer. Remove from the heat and allow to cool.
• Whisk the eggs, milk and cream together until well blended and set aside.
• Once the veggies have cooled, spread about half the ramps in the bottom of the prepared pie plate. Add the morels next, then top with the remaining ramps.
• Sprinkle the cheese over the vegetables, then slowly pour the egg and milk mixture evenly over the top. Bake until the quiche is lightly browned on top and a knife inserted in the center comes out clean, 35 to 45 minutes.
• Transfer the quiche to a rack and allow to cool for 15 minutes before cutting.
• Leftover quiche can be cut into wedges, wrapped in foil individually and refrigerated. Reheat at 350°F for 10 to 15 minutes.

MOREL AND BACON QUICHE

Steps:

• Place 1 cup of the flour, half of the butter, and the salt in the bowl of a heavy-duty mixer fitted with a paddle attachment. Mix on low until the butter and flour are completely blended. With the mixer running, add the remaining butter, followed by the remaining flour, and continue to mix on low just until blended. Add the water and mix on low until the dough has come together, is ever so slightly crumbly but mostly smooth, and has no visible streaks or chunks of butter. Do not overmix. Press the dough into an 8-inch disk. Wrap the dough in plastic wrap and refrigerate for at least 4 hours or up to overnight.
• Preheat the oven to 375°F (190°C) degrees. Adjust the oven rack to the middle position.
• Unwrap the dough and place it between 2 large sheets of parchment paper. Working quickly on a cool surface, roll the dough into a circle, rotating it 90 degrees every once in a while until it is 1/8" thick.
• Remove the top piece of parchment and carefully flip the dough over onto a pie plate using the bottom piece of parchment. Gently press the dough against the side and bottom of a regular 9-inch pie plate, being careful not to stretch the dough. Allow about 1/8 inch to hang over the sides of the plate, as the dough will shrink when bake. Cover and refrigerate for 30 to 60 minutes.
• Gently line the dough with a sheet of aluminum foil or parchment paper. Place pie weights or dried beans over the entire bottom of the pan. Bake on the middle rack for 20 minutes. Remove the foil or parchment and the weights and continue baking until the crust is a light brown, 5 to 10 minutes. Let cool on a wire rack.
• Reduce the oven temperature to 350°F (175°C).
• Beat the eggs, cream, salt, pepper, and nutmeg until thoroughly combined. Be vigorous about it. Let the mixture stand at room temperature while you prepare the rest of the ingredients.
• In a medium skillet over medium-low heat, cook the bacon just until it has rendered its fat and is barely crisped at the edges. Transfer the bacon to a plate, blot with paper towels, and rip it into small pieces.
• Remove all but 1 tablespoon of those luscious bacon drippings from the skillet. Add the onion and cook until translucent, about 5 minutes. Add the butter and increase the heat to medium. Add the mushrooms and cook until tender and lightly browned, about 5 minutes. Set aside to cool slightly.
• Spoon the mushrooms evenly over the partially baked crust and sprinkle with the bacon, thyme, and Gruyere. Stir the custard to ensure the ingredients haven't settled, then pour the custard over the filling until it reaches about 1/4 inch from the top of the crust. You may have a little leftover custard, which you can bake in a muffin tin or cook in a small skillet as you would an omelet.
• Bake the custard for about 35 minutes, give or take a few minutes, until the custard has just set. It should be a lovely shade of gold on the surface. Let the quiche cool slightly on a wire rack. Serve warm or at room temperature.

MOREL MUSHROOM QUICHE WITH CARAMELIZED RED ONIONS

Steps:

• In a large bowl, mix all-purpose flour and salt.
• Melt butter and pour it into the bowl together with water.
• Mix all ingredients and knead the dough well. Let it rest in the fridge for 15-30 minutes.
• Meanwhile, preheat the oven to 390 degrees Fahrenheit (200 degrees Celsius).
• Roll out the quiche crust to fit the approximate measurements of your quiche pan. Place the crust on top of the quiche pan and with your hands, lightly press it into place.
• Dock the chilled quiche crust all over with a fork to prevent the pastry from puffing up.
• Prebake the quiche crust for 10-12 minutes. Remove from the oven and leave to cool.
• Reduce the oven temperature to 350 degrees Fahrenheit (175 degrees Celsius).
• In a frying pan over medium heat melt 1/4 cup (50 grams) of butter.
• Add the morel mushrooms, garlic, and sprigs of thyme. Sauté over low heat for 10 minutes.
• Remove the sprigs of thyme and season with salt and pepper and set aside.
• On another frying pan over medium heat, melt 1/8 cup (25 grams) of butter. Add red onions, apple cider vinegar, and sugar and let it cook for 10 minutes, stirring occasionally.
• Spread the caramelized red onions and the morels over the base of the quiche crust.
• Break 4 large eggs into a large mixing bowl, add sour cream, full cream milk, salt, and pepper, and whisk well.
• Carefully pour the egg and sour cream mixture over the caramelized red onions and morels.
• Bake the quiche at 350 degrees Fahrenheit (175 degrees Celsius) for about 40 minutes.
• Serve with a fresh salad.

MOREL ASPARAGUS GRUYERE QUICHE

Steps:

• Preheat oven to 400°F
• Partially bake your pie crust, following the instructions on purchased pie crust or the recipe you used. Crust can be prepared and baked up top 3 days in advance and stored, tightly wrapped in the refrigerator. These instructions on the crust process are a genral guide.
• Prepare your pie crust in a 9 in pie pan.
• Place parchment paper and pie weights in your pie crust and bake for rouhgly 15 mintues.
• Allow your pie crust to cool slightly, then carefully remove your pie weights & parchment. Crust can still be warm when you pour in the filling.
• After removing your pie crust from the oven, reduce heat to 350°F
• In a skillet over medium heat, saute morel mushrooms with a pinch of salt in butter until the liquid is evaporated. Roughly 3 mintues.
• Add onions and asparagus, lightly saute until soft, rouhlgy 2-3 mintues. Remove from heat, set aside.
• Combine egg, cream, salt and pepper, wisk until smooth.
• Place sauteed vegetables and shredded cheese in the bottom of your partially baked pie crust, pour egg mixture over top.
• Bake at 350F for 45-55 mintues.
• Allow to cool slightly before serving. Quiche is best served warm and not extremely hot. Quiche can be kept in the refrierator for up to 5 days and eaten reheated or chilled.

CALEB'S MOREL ASPARAGUS QUICHE

Steps:

• Preheat the oven to 350 degrees.
• Rip the morel caps up with your hands into quarter size pieces. Cook on the stove at a med-low heat until most of the moisture has left the caps. (About 10 minutes) ALWAYS cooked wild mushrooms!
• Fill up the bottom of your crust with shredded cheese, half of the squash and all the leafy greens.
• In a large bowl whisk together the eggs, milk, thyme and basil. Pour into pie crust.
• Add the asparagus, morels and squash slices on top in a decorative sort of way.
• Put into the oven for 30-45 minutes until the top is golden brown and the eggs are solid. (You can check with a fork)

ASPARAGUS AND MOREL QUICHE

Steps:

• In a food processor, whirl flour and butter until mixture looks like cornmeal. Add 1 egg and mix just until dough holds together. Press evenly over bottom and 1¼ inch up the sides of a 9-inch springform pan; chill.
• Preheat oven to 375 degrees.
• Blanch asparagus in a saucepan of boiling water until barely tender-crisp, about 45 seconds. Drain, transfer to a bowl of ice water, drain again, and pat dry.
• In a bowl, whisk remaining 3 eggs to blend. Whisk in half-and-half, salt, and pepper. Sprinkle gruyere and green onion in prepared crust, then arrange asparagus and morels on top. Pour egg mixture slowly over vegetables.
• 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 or at room temperature.

ROGER VERGé'S MOREL QUICHE

Steps:

• Preheat the oven to 350 degrees.
• Whisk together the sour cream, heavy cream, eggs and egg yolks. Reserve until needed.
• Heat the grapeseed oil in a large saute pan until lightly smoking, add the morels and saute on high heat until browned, about 5 minutes. Season the morels to taste with salt, push them to one side of the pan and then add the onions or shallots, along with the butter to make sure there is enough fat for them to not burn. Cook the onions for a minute or two until translucent, then add the cognac or brandy and cook until the pan is nearly dry. Add the chicken or vegetable stock and cook until reduced by half, about 5 minutes.
• Transfer the morel and onion mixture to a metal mixing bowl. Combine the morel mixture with the sour cream egg mixture and the chives. Season the mixture with salt and pepper, then transfer to the prepared crust. Bake the quiche for 30 minutes, or until just set. Allow the quiche to cool for 10 minutes before cutting and serving.

MOREL QUICHE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat butter in a skillet over medium heat; cook and stir onion and ham in butter until onion is translucent, about 5 minutes. Stir in morel mushrooms and cook, stirring often, until the mushrooms release their liquid, about 2 minutes. Sprinkle in black pepper and remove from heat.
• Fit pie crust into a 9-inch pie dish and crimp the edges with a fork. Poke the bottom and sides of the pie crust several times with the fork.
• Bake crust in the preheated oven just until lightly browned, about 10 minutes.
• Whisk eggs, cream, and flour in a bowl until well blended; stir in Colby-Monterey Jack cheese.
• Spread ham and mushroom mixture into the pie crust and pour egg mixture over the filling.
• Bake quiche in the preheated oven until crust is browned and the filling is set and lightly browned, about 45 minutes. Serve hot or cold.

MOREL MUSHROOM, LEEK, AND ITALIAN SAUSAGE QUICHE

Steps:

• Reconstitute the mushrooms by soaking them in water for at least 30 minutes. Save the morel broth for another use.
• Par-bake your pie shells and set aside.
• Cook the Italian sausage on medium heat in a large skillet
• Remove the Italian sausage from the pan and set aside. Do not clean the skillet.
• Add the leeks, garlic, 2 tablespoons of butter, and 1 teaspoon salt to the same skillet you cooked the sausage in.
• Sauté over medium heat until leeks are bright green and tender.
• Remove the leeks and add to the sausage.
• Slice your mushrooms into rings and add to the pan along with the final tablespoon of butter and saute.
• Combine the mushrooms with the sausage and leeks.
• Mix the eggs, cream, nutmeg, ¼ teaspoon of salt, black pepper, and fontina together.
• Place ¼ of the sausage, leek, and morel mixture at the bottom of each pie shell.
• Pour half of the egg mixture in each pie shell and place the remaining morel mixture on top, using a spatula to smooth it down into the egg mixture.
• Bake at 375℉ for 25 minutes, or until the egg is cooked through and the crust is golden brown.

MOREL MUSHROOM SOUP

Steps:

• Melt butter in a large pot over medium heat. Cook mushrooms in butter in batches, turning occasionally, until golden brown, about 10 minutes. Add a portion of the garlic at the end of each batch and cook until fragrant, about 1 minute. Remove mushroom mixture to a plate.
• Add onion to the pot. Cook and stir until onion has softened and turned translucent, about 5 minutes. Add mushroom mixture, thyme, and parsley. Pour wine into the pot and cook while scraping the browned bits of food off the bottom of the pan with a wooden spoon, about 3 minutes.
• Sprinkle flour over the mixture and stir until well incorporated. Add broth, bouillon, salt, and pepper and bring to a boil. Reduce heat to low. Cover and simmer, stirring occasionally, until thickened, about 10 minutes.
• Stir in cream and enough milk to reach desired thickness. Cook until heated through.