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flavor that pairs perfectly with the woodsy taste of morels.
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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