Difficulty Level Easy
I'm very happy to be reviving my Farmers' Market Dinner series now that spring has arrived at my two local markets. You could feel the anticipation over the past two weeks as people waited for the spring greens to start appearing at booths, especially because the weather has been so warm and beautiful and people seemed to think that crops should start showing up early.
Thursday I got my first foraged wild leeks of the season from Seth at Forbes Wild Foods. Then on Saturday, I scored my first asparagus of the season, so I had some great meals this weekend. I made this quiche with the wild leeks, which turned out to be really delicious. It's much lighter than other quiches, because it doesn't a huge amount of cheese in it. We had this as an accompaniment to some rainbow trout, so I didn't actually make a crust for it and we didn't miss it at all. I didn't have fresh morels, because they aren't in for another few weeks, but I had a stash of dried mushrooms. If you want, you can substitute any other wild mushrooms for the morels. I had some speck left over from my potato ravioli, so I used that rather than the double smoked bacon.
This recipe is by Chef Keith Froggett, from The Globe and Mail, April 16, 2008
|9‑inch||tart ring pre-lined and baked with pie pastry|
|1 tablespoon||vegetable oil|
|4 ounces||small wild leeks, washed and sliced coarsely|
|3 ounces||fresh morels, split and cleaned, without washing|
|2 ounces||double-smoked bacon, diced|
|1 teaspoon||freshly chopped thyme|
|5||large eggs at room temperature|
|¼ cup||35-per-cent cream|
|2 ounces||aged white cheddar cheese, grated|
|1 ounce||parmesan cheese, grated|
|Salt and pepper|
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