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One of the guys had been out foraging in the mountains, and he came back with these strange looking mushrooms. He suggested putting these in this weekends quiche. Being careful, I watched him eat some of them to see if he’d get sick. He didn’t so I guess they are safe to eat. We worked together to come up with this combination to make this Wild Mushroom Bacon Quiche.

This would taste good with just about any kind of mushrooms, but these particular ones that we used were something that I hadn’t seen before. These are wild Chanterelles and they need to be dried out a bit to be useful in a quiche.

As you dry sauté them, drain the liquid that boils off. You can use this as a mushroom stock to add a little extra flavor either to the eggs or some other dish. After extracting this extra moisture, they will be ready for final cooking and you can use either the Bacon grease or simply butter to finish off the sauté of the mushrooms. Or if you want to try this without the bacon, it will still be quite tasty.

Serves 8-10 (one Quiche)

Ingredients

• 1 – 1/2 cup Wild Mushrooms
• 1/2 pkg Sliced Pecan Wood Smoked Bacon
• 1/2 cup Sliced Shallots (about 2 – 3 bulbs)
• 1 tsp Olive Oil
• 2 Tbsp Butter
• 2 tsp Pepper
• 2 tsp Salt
• 3 oz Plain Greek Yogurt
• 4 oz Heavy Whipping Creame
• 4 Large Eggs
• 1/2 cup Shredded Asiago Cheese
• 1 Tbsp Honey Glazed Pecans (Optional)
• 9 inch prepared Pie Crust

Preparation

To properly prepare the wild mushrooms, first wash then and then in a skillet sauté them dry to extract the liquids over medium high heat. You’ll want to drain the liquids as it boils out of the mushrooms to speed up this process. But you should be done in about 10 minutes. You don’t want to brown them yet, just dry them out. When all the liquids appear to be boiled out, remove from the skillet and allow to cool.

Prebake your pie crust according to the instructions on the package.

Take the chopped and sliced shallots and sauté them over medium high heat with a dash of olive oil and a sprinkle of salt and pepper, just to sweat them down for about 5 minutes. Remove from the skillet and allow to cool. Then store properly until final assembly.

Then cut the bacon up into 1/2 inch long pieces and cook them in the skillet until brown. Remove and place on a paper towel to absorb the grease. When cooled and drained, properly store until final assembly. If you want you can reserve the grease and use it for the final cook of the mushrooms, but I think butter helps keep the flavors separated.

The final cooking of the mushrooms is done by sautéing them in a skillet over medium high heat with the butter and a sprinkle of salt and pepper. This should go until most of the butter has been absorbed into the mushrooms. It should take about 5 minutes. Remove from heat and properly store until final assembly.

Final Assembly and Cooking

Preheat the oven to 375 F. Combine all of the ingredients prepared above into the pre-baked pie crusts and loosely mix so that there is room for the egg mixture. In a large mixing bowl, combine together the Eggs, Yogurt, Cream and mix together with a whisk. Beat for about 4 minutes, adding salt and pepper to taste about halfway through the beating. Pour this mixture slowly over the ingreadents in the pie crusts to allow the eggs to work their way into all of the filling. Top this with the shredded Cheese and let it set for about a half minute. Optionally, top with the Honey Glased Pecans and pop it right into the oven. Cook for 35-40 minutes or until a the top is a full golden brown. Remove and serve or pack it up for the rink.