Name: Wild Leek and Morel Quiche
Cuisine: North American
Ingredients: One 9-inch tart ring, pre-lined and baked with pie pastry; 1 Tbsp vegetable oil; 4 oz small wild leeks washed, sliced coarsely; 3 oz fresh morels, split and cleaned, without washing; 2 oz double smoked bacon, diced; 1 tsp freshly chopped thyme; 5 large eggs at room temp; ¼ cup 35% cream; ¼ cup milk; 2 oz aged white cheddar cheese, grated; 1 oz Parmesan Reggiano cheese, grated; Salt and pepper

ingredients

One 9-inch tart ring, pre-lined and baked with pie pastry

Tbsp vegetable oil

oz small wild leeks washed, sliced coarsely

oz fresh morels, split and cleaned, without washing

oz double smoked bacon, diced

tsp freshly chopped thyme

large eggs at room temp

cup 35% cream

cup milk

oz aged white cheddar cheese, grated

oz Parmesan Reggiano cheese, grated

Salt and pepper

Ingredient Substitution Guide

directions

Step 1

Preheat the oven to 325 degrees F.

Step 2

Heat the oil in a frying pan, add the bacon and cook over medium heat for a few moments until fragrant. Add the morels, season with the salt and pepper and continue cooking until the mushrooms are lightly coloured and have given up any liquid that they contain (which won’t be much).

Step 3

Add the leeks and thyme; continue cooking until the leeks are limp and tender.

Step 4

Remove from heat and check the seasoning. Spread evenly on the pastry and sprinkle over the grated cheeses.

Step 5

Beat the eggs and mix in the cream, milk and season with the salt and pepper.

Step 6

Pour into the tart ring and bake on the middle shelf of the oven until just set (start checking at about 20 minutes). It should be slightly wobbly in the center.

Step 7

Remove and serve warm or at room temperature.

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Wild Leek and Morel Quiche

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directions

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