Roger Vergés Morel Quiche Recipes

ROGER VERGé'S MOREL QUICHE

Roger Vergé's Morel Quiche image

Serves 8 as a light meal. I'd Serve with a green salad on the side, so you can wipe up bits of egg with the greens, per French tradition.

Provided by Alan Bergo

Time 1h30m

Number Of Ingredients 14

Ingredients

Grapeseed (canola oil or lard for cooking)
2 tbsp unsalted butter
Kosher salt and fresh ground pepper to taste
1 lb fresh whole morels (cleaned of dirt, washed and dried on towels if necessary)
2 tbsp sweet yellow onion or shallot
2 cups sour cream
1/4 cup heavy cream
1/4 cup cognac or brandy
1/2 cup vegetable stock (chicken stock, or water)
Pie weights for the crust (such as lentils, beans, or grains, about 6 cups)
3 tbsp grapeseed oil (or another high heat oil like canola, or lard)
3 tbsp fresh cut chives (thinly sliced)
2 large eggs (plus 2 egg yolks)
1 recipe gluten free wildrice-buckwheat crust (follows or your favorite quiche crust)

Steps:

Preheat the oven to 350 degrees.
Whisk together the sour cream, heavy cream, eggs and egg yolks. Reserve until needed.
Heat the grapeseed oil in a large saute pan until lightly smoking, add the morels and saute on high heat until browned, about 5 minutes. Season the morels to taste with salt, push them to one side of the pan and then add the onions or shallots, along with the butter to make sure there is enough fat for them to not burn. Cook the onions for a minute or two until translucent, then add the cognac or brandy and cook until the pan is nearly dry. Add the chicken or vegetable stock and cook until reduced by half, about 5 minutes.
Transfer the morel and onion mixture to a metal mixing bowl. Combine the morel mixture with the sour cream egg mixture and the chives. Season the mixture with salt and pepper, then transfer to the prepared crust. Bake the quiche for 30 minutes, or until just set. Allow the quiche to cool for 10 minutes before cutting and serving.

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