Wild Leek and Morel Quiche

by

Kelly Rossiter Photo
Kelly Rossiter

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

INGREDIENTS

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
¼ cup milk
2 ounces aged white cheddar cheese, grated
1 ounce parmesan cheese, grated
Salt and pepper

PREPARATION:

  1. Preheat the oven to 325 F.
  2. Heat the oil in a frying pan, add the bacon and cook over medium heat for a few moments until fragrant. Add the morels, season with the salt and pepper and continue cooking until the mushrooms are lightly coloured and have given up any liquid they contain. Add leeks and thyme; continue cooking until leeks are limp and tender. Remove from heat and check seasoning. Spread evenly on pastry and sprinkle with grated cheeses.
  3. Beat eggs and mix in cream and milk; season with salt and pepper. Pour into tart ring and bake on middle shelf of oven until just set (start checking at about 20 minutes). It should be slightly wobbly in the centre. Remove from oven and serve warm or at room temperature.
This recipe appears in: Vegetarian

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