Quiche with Morels and Scallions
Smoky, earthy morels and scallions round out a Gruyere-laced quiche.
- Pate Brisee to Make One 10-Inch Crust
- All-purpose flour, for surface
- 1 ounce (2 tablespoons) unsalted butter
- 3 scallions, thinly sliced
- 4 ounces small fresh morel mushrooms (about 12 to 15), halved
- 3/4 cup whole milk
- 1 cup heavy cream
- 1 teaspoon coarse salt
- 1/4 teaspoon freshly ground pepper
- 3 large eggs
- 1/2 cup (1 ounce) finely grated Gruyere cheese
Roll pate brisee to 1/4-inch thickness on a lightly floured surface. Fit dough into a 10-inch tart pan with a removable bottom; trim dough flush with rim. Prick bottom all over with a fork. Freeze until firm, about 30 minutes.
Preheat oven to 375 degrees. Line dough with parchment, and fill with pie weights or dried beans. Bake until edges turn gold, about 20 minutes. Remove parchment and weights, and bake until crust is golden brown, 15 to 20 minutes. Let cool on a wire rack.
Reduce oven temperature to 350 degrees. Melt butter in a medium saute pan over medium heat until foamy. Add scallions; cook, stirring, for 1 minute. Add morels, and cook, stirring often, until fragrant, for 2 minutes. Stir in milk and cream, and bring to a simmer. Transfer to a medium bowl; let cool to room temperature, about 30 minutes. Stir in salt and pepper.
Place crust on a rimmed baking sheet. Whisk eggs in a medium bowl. Stir in mushroom mixture. Fold in Gruyere. Pour mixture into crust. Bake until puffed and gold, 25 to 30 minutes. Let cool slightly; serve warm or at room temperature.