Trout, Leek, Mushroom And Goat Cheese Quiche
Yields 4 generous servings
1 tablespoon olive oil
1 cup leek or foraged ramps, well washed, with white and light green parts sliced
1/2 cup in-season asparagus or red pepper, chopped
4 ounces wild oyster or morel mushrooms, or fresh mushrooms
Salt and pepper to taste
1/2 teaspoon thyme
3 eggs, local is best
1/2 cup cream, half & half or milk (fat content your choice)
1/2 teaspoon dry mustard
Pinch of cayenne pepper or a bit of hot sauce, optional
1 deep-dish piecrust, frozen prepared is fine or use a deep-dish pie pan with no crust for gluten free
1/2 pound roasted trout (see previous recipe), fileted and crumbled
3–4 tablespoons goat cheese
1 tomato sliced, optional
Preheat oven to 350°F. Sauté leeks in olive oil until they start to melt; add asparagus and sauté 2 minutes; add mushrooms and continue until soft. Season with salt and pepper to … Read the rest