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.
Course: Appetizer, Breakfast
Keyword: Morel Quiche, Roger Verge
Grapeseedcanola oil or lard for cooking
Kosher salt and fresh ground pepper to taste
1lbfresh whole morelscleaned of dirt, washed and dried on towels if necessary
2tbspsweet yellow onion or shallot
1/4cupcognac or brandy
1/2cupvegetable stockchicken stock, or water
Pie weights for the crustsuch as lentils, beans, or grains, about 6 cups
3tbspgrapeseed oilor another high heat oil like canola, or lard
3tbspfresh cut chivesthinly sliced
2large eggsplus 2 egg yolks
1recipe gluten free wildrice-buckwheat crustfollows or your favorite quiche crust
Preheat the oven to 350 degrees.
Whisk together the sour cream, heavy cream, eggs 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 crust. Bake the quiche for 30 minutes, or until just set. Allow the quiche to cool for 10 minutes before cutting and serving.