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 taste, add thyme, mix briefly, remove from heat, reserve.
In a bowl, whisk eggs, combine with choice of dairy milk until light and airy. Add mustard and optional cayenne; combine. Spread the prepared vegetables in the deep-dish pan or crust, cover with trout, sprinkle with goat cheese, add egg mixture and top with tomato slices, if using. Place in center rack of oven for 20 minutes, rotate 180° and continue baking for an additional 15–20 minutes, until set.
Slice to serve; garnish with chopped ramps or scallions.
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