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Wild Onion & Mushroom Quiche

(post, Emily Koehler)

INGREDIENTS:

1  Pie Crust

2 tablespoons unsalted butter 

1 tablespoon olive oil 

1 cup thinly sliced wild onion (you can use green onions)

1 cup thinly sliced chives 

1 cup thinly sliced (wild) leeks, including half of the green

8 ounces thinly sliced baby bella mushrooms 

2 teaspoons fresh thyme 

1 teaspoon minced garlic 

1 teaspoons salt, plus 1/4 teaspoon 

1/2 teaspoon fresh ground white pepper 

1/2 cup heavy cream 

6 large eggs 

1/8 teaspoon freshly ground nutmeg 

1 1/2 ounces grated swiss, plus 1 1/2 ounces 

DIRECTIONS:
Preheat oven to 350 degrees F. 

Roll out the pie crust on a lightly floured surface to fit a deep 9 or 10-inch pie pan. Place the pastry in the pie pan and crimp edges decoratively. Refrigerate at least 30 minutes, then line with aluminum foil. Fill with pie weights and bake for 12 to 15 minutes, or until lightly golden around the edges. Remove foil and pie weights, and return to the oven for 3 to 5 minutes. Remove from the oven and place crust on a wire rack to cool. 

Set a 12-inch saute pan over medium heat, and add the butter and olive oil and once the butter is melted, add the wild onions,chives, and leeks to the pan and cook, stirring occasionally, until the onions and leeks are wilted, and lightly caramelized, about 8 minutes. Add the mushrooms, thyme, and garlic to the pan and season with 1 teaspoon of the salt and the pepper. Cook the onions and mushrooms, stirring occasionally, until most of the moisture has cooked out of the mushrooms and they are caramelized, 8 to 10 minutes. Remove the pan from the heat and allow the onions and mushrooms to cool for 10 minutes before placing in the pie crust. 

In a medium bowl, combine the heavy cream, eggs, remaining 1/4 teaspoon salt and the nutmeg and whisk until just combined. Stir 1 1/2 ounces of the grated cheese, then pour the cream mixture over the onion mixture, and sprinkle the remaining cheese over top. Place the pie tin on a sheet pan and place in the oven. Bake until golden brown, and the custard has set, 35 to 40 minutes. Be sure to rotate the sheet pan after 15 to 20 minutes to ensure even browning.