~ Wildflower garden _____________________ MOREL QUICHE ~ A spring brunch recipe from Between the Lakes (A Collection of Michigan Recipes) * 4 oz. diced lean bacon 1 Tbsp. butter 1/4 cup sliced wild onions or scallions 1 Tbsp. butter 4 cups cleaned & dried morel mushrooms 1 egg white 1/2 cup diced Gruyere cheese 2 cups scalded and cooled half & half 3 eggs 1/4 tsp salt 1/8 tsp. white pepper freshly grated nutmeg butter for sauteing Pate Brisee Cook bacon in saute pan until almost crisp. Drain and set aside. Melt 1 Tbsp. butter in pan and add wild onions. Saute until translucent and set aside. Melt 1 Tbsp. butter. Add a batch of mushrooms and saute just until tender. Set aside. Repeat with remaining mushrooms, adding 1 Tbsp. butter for each batch. Roll Pate Brisee into a circle. Fit into a 9-inch pie plate, trimming and fluting the edge. Pierce with fork tines and brush with egg white. Layer bacon, onions & mushrooms in pastry. Sprinkle with cheese. Whisk half & half ...
( musings of a 'HO-HUM HOUSEWIFE' )