Serves 8 as a light meal. I'd Serve with a green salad on the side, so you can wipe up bits of egg with the greens, per French tradition. Expect about 45 minutes of prep time if you make your own crust.
4 cups pie weights you can use rice, beans or lentils
Ingredients
Grapeseedcanola oil or lard for cooking
2tablespoonunsalted butter
Kosher salt and fresh ground pepper to taste
1lbfresh morel mushrooms, whole cleaned of dirt, washed and dried on towels if necessary
2tablespoonfinely diced shallot
2cupssour cream
¼cupheavy creamor whole milk
¼cupcognac or brandy
½cupvegetable stock
3tablespoonunsalted butter
3tablespoonfresh cut chives
2large eggsplus 2 yolks
1quiche crust follows
Crust 6 cups rice beans, or lentils, to use as pie weights
2cups all purpose flour
¼ teaspoon kosher salt
¼teaspoon fresh ground black pepepr
1pinch ground nutmeg
8oz cold, unsalted butter diced ½ inch
1-2Tablespoons ice water
Instructions
Crust
Combine all the ingredients in the bowl of a food processor. Pulse the mixture until it looks like coarse meal.
Slowly add the cold water until a dough forms.
Form the dough into a smooth, flat disk and refrigerate for 30 minutes. Remove the dough from the refrigerator and roll out on a lightly floured surface until very thin, about ¼ in.
Place the dough over a quiche or tart pan, pressing it into the edges of the pan. Make sure not to stretch the dough which will cause it to shrink. Pierce the dough all over with a fork.
Cover the crust with aluminum foil, fill with the pie weights and bake for 30 minutes at 325, or until the crust is lightly golden. Remove the weights and bake the crust for 5 minutes more. Remove the crust from the oven and cool.
Filling
Preheat the oven to 375 degrees.
In a bowl, whisk the sour cream, eggs, milk or cream 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 pie crust.
Bake the quiche for 20-30 minutes, or until just set. Allow the quiche to cool for 10 minutes before cutting and serving. Serve warm or at room temperature.
Notes
No water bath necessary
Some recipes will call for baking a quiche in a water bath. This recipe uses a tart pan, which is thinner than most quiche pans so that is unnecessary. It will als0 cook faster, in 20-30 minutes, compared to larger pans that will take about 45 minutes.
Variations
You can add a handful of peas, or a few blanched asparagus tips for a morel-asparagus quiche.