Morel Quiche

by Editorial Staff

Summary

Prep Time	50 mins
Total Time	2 hrs 50 mins
Course	Baking
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Put the morels in a bowl, pour lukewarm water over them and leave to soak for about 2 hours.
Place the puff pastry sheets side by side and let thaw for 15 minutes.
Drain the morels in a colander, collecting the soaking water. Wash and finely chop the morels. Pour the soaking water through a filter bag.
Grate the cheese. Wash the parsley, toss dry and chop. Peel the garlic and press through the press into a bowl. Add the parsley, cheese, morels and crème fraîche and 1-2 tablespoons of mushroom water. Mix everything thoroughly and season with plenty of pepper and a little salt.
Preheat the oven to 180 degrees. Place the puff pastry sheets on top of each other and roll out on a little flour. Rinse a tart pan (28 cm) with cold water and line the damp pan with the batter. To do this, cut off protruding pieces of dough and cover the free areas with them. Press the edges of the dough together. Spread the morel cream on the dough.
Bake the quiche in the oven for about 30 minutes.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.