Green Garlic Quiche with Morels Recipe

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Green garlic, the scallion-like form of immature garlic, gives this crustless quiche a mild garlic flavor that pairs perfectly with the woodsy taste of morels.

Green Garlic Quiche with Morels Recipe (+)

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.

Container: 9 inch pie dish, about 2 inches deep

Prep Time: 25 minutes

Cook Time: 45 minutes

Serving Description: 2 slices, 1/4 of the quiche

Servings: 4

Enter desired servings:

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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Green garlic, the scallion-like form of immature regular garlic, is most likely to be available in spring and early summer. It is milder than mature garlic but still has plenty of garlicky zing. Since the garlics take only a few minutes, toss them on the grill as you finish grilling steaks, chops or anything for which they would be a suitable accompaniment.