Quiche

I am often up before dawn. This is the time a chef' seeks inspiration. I will go to the market and check out what inspires me. Yesterday, I found farm fresh triple cream, wild mushrooms, watercress, organic zucchini and a nutty aged Gruyere.

The ingredients spoke to me !

Start by making my never fail pie crust recipe and divide into two and refrigerate. 

Now slice two shallots and the mushrooms and saute until a light golden brown. Add in a large minced garlic and the sliced zucchini. Do not fully cook the zucchini. It should be almost raw.  Lightly season with salt and freshly ground black pepper. Now add 1/2 teaspoon of your favorite herbs. I added fresh chives and Herbes de Provenece. I like the blend that has just a little bit of fennel seed in it. 

Now roll out the pie dough to fit your pan. I really like to use the removable bottom quiche or tart pans. I do not use the base however. I just use the frame and place it directly on the sheet pan. Crank up your oven to about 500 degrees and you will be using the lower rack for baking.

Now line the pastry with the mushrooms, zucchini mixture. Tear off the leaves from the watercress and slice. Arrange the watercress on top of the zucchini mixture. Now grade the Gruyere and arrange as if this was a pizza. Add a little grated fresh nutmeg to the quiche. I can not tell you how many eggs or cream you will need to fill the tart shell. It is a ratio. For every three eggs you will need 3/4 of a cup of heavy cream. Beat the cream and eggs well. You will pour this mixture over you tart. Bake the quiche until a lovely golden brown. You will be able to lift up the quiche and check out the bottom. It will be the same golden brown.