If you are lucky enough to have a pile of freshly foraged morels sitting in your kitchen, this is the perfect recipe for you. If you don’t have fresh wild mushrooms and chickweed, you can use readily available ingredients (such as store bought crimini or shitaki and spinach) for this recipe, and still end up with a delicious quiche. I have also made this several times with Chanterelles and it was fabulous. This is a fun “basic platform” recipe that can be altered to work with whatever you have on hand as you will see in the ingredients in my recipe. Assembling the quiche is much like assembling a pizza. As long as you stick with the basic measurements, you can mix up the “toppings” . The recipe is scaled for one sheet of puff pastry, but I always go ahead and double it to make two. The leftovers work great for easy breakfasts.
I love store bought frozen puff-pastry. It always bakes up beautifully and makes me feel like a top-notch chef. I made puff-pastry from scratch one time, 10 or so years ago, and I will never go through that trouble again. If you are feeling ambitious go right ahead and make the pastry from scratch. I will stick with buying it from the freezer aisle and all of the time I would have spent making it will be spent on foraging for delicious ingredients.
- 1 sheet of puff-pastry (remove from the freezer and thaw for 1 hour)
- 1 1/2 cups of fresh Morel or crimini mushrooms
- 1/4 cup Chickweed tips or chopped spinach
- 1/2 small sweet onion thinly sliced and slowly caramelized
- 1 tablespoon butter
- 3/4 cup grated Dubliner cheese or other aged white cheddar
- 1/4 cup grated Pecorino or Parmesan cheese
- 2-3 tablespoons Brie or cream cheese
- 1/2 cup sour cream
- 2 medium or 1 extra-large egg
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon freshly grated nutmeg
- Clean and slice morels.
- Clean and trim chickweed to only use tender tips.
- Thinly slice and slowly caramelize 1/2 sweet onion.
- Saute morels in 1 tablespoon butter to release and evaporate juices.
- Lightly roll out puff-pastry. It should only be rolled enough to smooth the folds.
- Place the puff-pastry sheet on a sheet pan.
- Whisk the eggs, sour cream, salt, pepper and nutmeg together.
- Assembly: Leave an inch of bare pastry around the exterior of the quiche. Pinch or cut off small pieces of Brie and drop them on the pastry. Spread the caramelized onions on the bottom with the Brie. Layer the cheddar cheese, morels, Pecorino cheese, then chickweed. Pour the egg mixture on top. Arrange reserved morel halves on top. Try to keep the 1″ margin around the exterior free of toppings or egg. The egg mixture will not cover everything.
- Bake at 400 for 24 minutes.
- Let rest for 5 minutes