Pea, Morel and Spinach QuicheBack to recipes list
This rich quiche is packed with delicious vegetables and is nothing short of delicious with morels, a wild mushroom that gives this quiche a delicate hazelnut taste.
1 10-inch diameter round loose-bottomed tin pan
- 1 store-bought short pastry
- 28 g dried morels
- 15 ml (1 tbsp.) olive oil
- 15 ml (1 tbsp.) butter
- 2 shallots, minced
- 1 garlic clove, finely minced
- 500 ml (2 cups) spinach, chopped
- 125 ml (½ cup) frozen peas, thawed
- 4 large eggs
- 250 ml (1 cup) 14% sour cream
- 60 ml (¼ cup) milk
- 15 ml (1 tbsp.) Dijon mustard
- 250 ml (1 cup) Biobio Gouda cheese, grated
- 60 ml (¼ cup) Biobio Parmigiano Reggiano, grated
- Salt and pepper to taste
With the rack in the middle position, preheat the oven to 400°F.
In a bowl, pour boiling hot water over the morels to rehydrate them. Leave to rest for 20 minutes or until tender. Drain well and pat dry the morels with paper towels. Keep the small morels whole and cut the bigger ones in pieces.
On a clean and floured surface, roll out the dough and line the tin. Refrigerate for 30 minutes before baking for 15 minutes. Then, lower heat to 375°F.
In the meantime, soften the shallots with olive oil and butter in a skillet. Add the garlic, morels, spinach and green peas and continue cooking until spinach wilts. Set aside.
In a bowl, whisk together the eggs, sour cream, milk, Dijon mustard, Gouda and Parmigiano Reggiano. Mix thoroughly. Add the vegetables mixture. Add salt and pepper and mix together. Pour the mixture into the pan and cook in the oven for about 40 minutes. Let cool before serving.
Credit © Cindy Wong