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QUICHE OF MORELS, BROAD BEANS & GOATS CHEESE

INGREDIENTS

  • 150g fresh morels
  • 200g fresh broad beans in the pod
  • 1 bunch chives
  • 600g Shortcrust Pastry
  • 4 eggs
  • 2 egg yolks
  • 700ml double cream
  • 100g goat’s cheese
  • Sea salt and freshly ground black pepper
  • Olive oil

PREPARATION

Wash and clean the morels. Remove the beans from the pods and discard the pods.

Blanch the beans in boiling salted water for 2 minutes, then drain and hold under cold running water to chill, popping them out of their outer casings while they are in the water.

Finely chop the chives.

Place a 32cm by 4cm tart ring on a cold baking sheet.

Preheat the oven to 180°C/160°C fan/gas 4.

METHOD

  1. Roll out the pastry on a floured surface to a 46cm disc that is 1/2cm thick. Drape it over the tart ring, then press it well into the bottom inside edge and let it overhang the top.
  2. 2 Line the pastry case with clingfilm and fill with rice or baking beans. Bake ‘blind’ for 25 minutes.
  3. Take the pastry case out the oven, keeping it in the ring on the baking sheet. Remove the clingfilm and rice or beans and leave the pastry to cool. Turn the oven down to 160°C/140°C fan/gas 3 for cooking the quiche.
  4. Put the eggs and egg yolks into a large bowl and gently whisk in the cream. Crumble in the goat’s cheese, stir in the chives and season with salt and pepper.
  5. Heat a frying pan, pour in a splash of olive oil and gently fry the morels for 4 minutes with plenty of seasoning. Remove and leave to cool, then add to the egg and cream mix with the beans. Leave to stand for 30 minutes – this will prevent the mushrooms from rising to the top of the filling during baking.
  6. Trim the overhanging pastry off the cooled pastry case (I use a vegetable peeler for this job) and brush away the crumbs to leave a perfectly lined tart ring.
  7. Return the tart ring to the oven and, keeping the oven door open, pour the filling mix into the pastry case. Close the oven door and bake the quiche for 45 minutes, gently shaking the baking sheet after 30 minutes. When the quiche is done, the filling should be set around the edges with a slight wobble in the centre.
  8. Take the quiche out of the oven and allow to cool in the tart ring for an hour or so before cutting into slices.

TIPS

If you have trouble sourcing fresh morels, use 15g dried morels rehydrated in cold water.

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