SPRING QUICHE

Spring Quiche image

Provided by Barbara Kafka

Categories breakfast, brunch, main course, side dish

Time 42m

Yield 6 to 8 servings

Number Of Ingredients 15

Previous Next

Ingredients

2 tablespoons unsalted butter
1/2 pound new potatoes, scrubbed and sliced 1/4 inch thick
1/2 pound chanterelles, cleaned and halved lengthwise, or sliced domestic mushrooms
1/2 cup sliced scallion greens
1 1/2 teaspoons coarse kosher salt
Freshly ground pepper to taste
1/4 cup dry bread crumbs
3/4 cup small peas
4 eggs
2 egg yolks
1 cup milk
1 cup heavy cream
Pinch nutmeg
4 ounces Gruyere, grated
1/3 cup fresh chervil leaves

Steps:

Preheat broiler. Position rack 6 inches from heat source.
In a 2-quart oval or 2 1/2-quart round souffle dish, melt butter at 100 percent power for 2 minutes. Stir in potatoes and mushrooms. Cook, uncovered, at 100 percent for 5 minutes. Add scallions, 1/2 teaspoon salt, pepper, bread crumbs and peas. Cook, uncovered, for 5 minutes.
Whisk together remaining ingredients including 1 teaspoon salt and pepper to taste. Pour over vegetables; stir. Cover tightly with microwave plastic wrap. Cook at 100 percent for 5 minutes. Slash plastic with a sharp knife. Placing wooden spoon through slit, stir thoroughly. Patch split in plastic with small piece of plastic. Cook 5 minutes longer. Prick plastic to release steam. Uncover and cook 2 minutes.
Brown under broiler. Allow to stand 10 minutes before serving.

Nutrition Facts : @context http, Calories 300, UnsaturatedFat 8 grams, Carbohydrate 13 grams, Fat 23 grams, Fiber 2 grams, Protein 12 grams, SaturatedFat 13 grams, Sodium 420 milligrams, Sugar 4 grams, TransFat 0 grams