Morel, Gruyère & Courgette Flower Quiche
Bex Blundy
8
15 minutes
48 minutes
Quiche is great for picnics! Here we have blended punchy dried morel mushrooms into the buttery base, added plenty of strong Gruyère cheese into the filling, and garnished with stunning courgette flowers. This would make the perfect picnic dish!
Ingredients
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150g wholemeal flour
50g dried morels
50g cornmeal
25g white sugar
25g grated Gruyère
80g unsalted butter, melted
Salt and freshly cracked black pepper, to season
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2 onions, finely sliced
20g unsalted butter, to fry the onions
4 eggs, beaten
250ml double cream
175g Gruyère, grated
Salt, to season
1 tablespoon truffle dust (optional)
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One courgette flower, petals peeled apart
Directions
Preheat the oven: to 180°C.
Make the base: Blend all of the base ingredients together in a food processor until they have the texture of wet sand and hold together nicely. Press into a tart tin (we used a 30cm tin with a pop out base). Bake the base for 20 minutes.
Fry the sliced onions: While the base is baking, fry the onions in the 20g butter over low heat, until softened, with minimal colour.
Combine the quiche ingredients: In a jug or bowl, including the fried onions. Pour into the tart shell and ensure there is an even spread of ingredients.
Bake the quiche: For 20 minutes. Then, remove the quiche from the oven, and add the courgette flowers in a design of your choice. Bake for another 8 minutes.
Leave the quiche to set and cool: For 10 minutes or so before removing from the tart shell and serving.
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