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Morel Mushroom Quiche finished dish

Morel Mushroom Quiche

Recipe card for Morel Mushroom Quiche.
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Servings: 6 servings
Course: Main Course
Ingredients Method

Ingredients
  

Ingredients
  • 1 pie crust homemade or store-bought
  • 1 cup fresh morel mushrooms, cleaned and sliced
  • 1 tablespoon butter
  • 1 shallot, finely chopped
  • 1 clove garlic, minced
  • 1/4 cup dry white wine
  • 1 cup shredded Gruyère cheese
  • 4 large eggs
  • 1 cup heavy cream
  • 1/4 cup whole milk
  • 1/4 teaspoon ground nutmeg
  • Salt and pepper, to taste
  • 1 tablespoon chopped fresh thyme
  • Olive oil for brushing

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. Roll out the pie crust into a 9-inch tart pan and prick the base with a fork. Blind bake for 10 minutes, then remove weights and bake for another 5 minutes until lightly golden. Set aside.
  3. In a skillet over medium heat, melt butter and sauté the shallot for 2-3 minutes. Add garlic and cook another 30 seconds.
  4. Add the morel mushrooms and cook until they release their moisture and become golden, about 6-8 minutes.
  5. Pour in the white wine and cook until most of the liquid has evaporated. Remove from heat and let cool slightly.
  6. In a large bowl, whisk together eggs, cream, milk, nutmeg, salt, pepper, and thyme.
  7. Spread the mushroom mixture evenly over the baked crust, top with Gruyère, then pour the egg mixture over.
  8. Bake for 30-35 minutes or until the quiche is set and the top is golden. Let cool for 10 minutes before slicing.

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