Morel Mushroom Quiche
A rich and earthy Morel Mushroom Quiche, perfect for brunch or a light dinner, combines tender morel mushrooms with creamy custard baked in a flaky crust.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 1 cup fresh morel mushrooms, cleaned and sliced
- 1 refrigerated pie crust
- 3 large eggs
- 1 cup heavy cream
- 1/2 cup grated Gruyere cheese
- 1/4 cup finely chopped onion
- 2 cloves garlic, minced
- 1 tablespoon butter
- Salt and freshly ground black pepper, to taste
- 1/4 teaspoon fresh thyme leaves (optional)
Instructions
- Preheat your oven to 375°F (190°C). Roll out the pie crust and fit it into a 9-inch tart or quiche pan. Prick the bottom with a fork.
- In a skillet, melt butter over medium heat. Add chopped onions and garlic, sauté until translucent, about 3-4 minutes.
- Add sliced morel mushrooms to the skillet and cook until tender and lightly browned, about 5-6 minutes. Season with salt, pepper, and thyme. Remove from heat.
- In a mixing bowl, whisk together eggs and heavy cream until smooth. Stir in Gruyere cheese and the cooked mushroom mixture.
- Pour the filling into the pie crust and spread evenly.
- Bake in the preheated oven for 35-40 minutes, or until the quiche is set and the top is lightly golden.
- Remove from oven and let cool for 10 minutes before slicing and serving.
Notes
For an added layer of flavor, sprinkle fresh chives or parsley on top before serving. Pair with a crisp green salad for a complete meal.
Find it online: https://auntyspices.com/morel-mushroom-quiche/