 | | Directions |
- Preheat oven to 350° F. Oil a deep 9 inch pie dish.
- Prepare the morels: cut in half lengthwise and clean, if necessary, by plunging them into cold water, swishing around and lifting out to drain. Trim off any questionable-looking areas and chop very coarsely. If you wish, leave a few pieces unchopped to use as a garnish, but cook them with the rest--morels should not be eaten uncooked.
- Prepare the garlic: wash, trim off roots and chop, using the white and light green parts up to where the leaves branch off. (Leaves can be saved and used for stock, if desired.) To chop easily, align the stalks, bunched together, and slice across the entire bunch with a large, sharp knife, cutting garlic into 1/4 inch pieces.
- Heat oil in a skillet. Add mushrooms and garlic and cook, stirring frequently, for several minutes. Don't let the garlic brown. Add wine and marjoram and cook until liquid has evaporated. Remove any mushroom pieces intended for garnish and set aside.
- While the liquid cooks down, mix cornstarch with 2 tablespoons of the milk, stirring until smooth; stir this back into the rest of the milk. Beat eggs and stir into milk. Mix in grated cheese, salt, and pepper. Add garlic and mushrooms, stir together, and pour into prepared pan.
- Bake until set 35-45 minutes. Garnish, if desired, with reserved mushroom pieces. Let stand about 5 minutes to firm up. Cut into 8 slices and serve warm or at room temperature.
- TIP: This quiche can be baked in a regular pie crust as well.
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Prep Time: 25 minutes
Cook Time: 45 minutes
Container: 9 inch pie dish, about 2 inches deep
Servings: 4
|  | | Ingredients | | - | | 2 tablespoons olive oil |
| - | | 4 ounces morels, or other flavorful mushrooms |
| - | | 8 ounces fresh green garlic |
| - | | 2 teaspoons chopped fresh marjoram, or other herb, if preferred (substitute 1 tsp. dried) |
| - | | 1/2 cup dry white wine, broth, or water |
| - | | 3 eggs |
| - | | 1 cup milk |
| - | | 1 tablespoon cornstarch |
| - | | 1/2 teaspoon salt |
| - | | freshly ground black pepper to taste |
| - | | 4 ounces grated cheddar cheese, about 1 cup |
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