Keith D – F&B Director (aka Forager Extraordinaire!!)
There are lots of benefits to foraging; walking outdoor and being with nature, getting exercise, bonding with my boys (when they go), and of course, getting to eat the things I find. Not sure which is the top reason, but getting the chance to cook with freshly foraged ingredients is always a highlight of my week. Morels , cream, and eggs are a marriage made in heaven, so when I had all of the ingredients below, I decided to make a wild morel quiche with wild ramps and garlic chives.
WILD MOREL, LEEK AND FONTINA QUICHE
Yield; Serves 8
Use 9 inch deep dish pie pan
- 1 pie crust/ premade or make your own
- 2 tablespoon butter
- 10 wild ramps, chopped
- 2 cups sliced morels
- ½ Herb Boursin cheese
- ¼ cup chives, chopped
- 1 cup leeks sliced
- 1 ½ cups Fontina cheese, shredded, about 7 oz.
- ¾ cup heavy Cream
- ½ cup light cream
- 4 large eggs
- 1 egg yolk
- Pinch nutmeg
- Salt & pepper to taste
Preheat oven to 400 degrees F. Place rack towards the bottom of the oven so the bottom of the crust will bake more. Unroll crust completely, roll out slightly so it fits your pie pan, and press firmly so the crust is covering it. You will want to precook the crust so it doesn’t get soggy. Place a round piece of parchment paper over the crust and fill with pie weights, and cook for 15-20 minutes, till light brown. Remove parchment and pie weights. Reduce oven temperature to 350 degrees F.
Meanwhile, melt butter in a skillet over medium-high heat. Add morels, leeks, and wild leeks and sauté lightly till translucent, about 3 minutes. (Photo below) Cool.
In a bowl, add eggs, both heavy and light cream, nutmeg, salt and pepper, chives, Boursin cheese, and whisk with a hand burr mixer until all ingredients are incorporated. Do not over mix.
Mix Fontina into cooled mushroom/leek filling and spoon into the pie shell. Ladle cream and egg mixture lastly into the pie shell, and place in oven. Bake quiche for 30 minutes at 350 degrees F, then turn down oven to 300 degrees F and bake an additional 30 minutes, until center is just set. Cool 30 minutes before serving. Cut into wedges.
The end result is a luscious combination of foraged ingredients that few get the chance to experience.
I actually make my own pie crust, so if you also would like to check out this recipe.