Morel quiche

A golden, tender quiche in which morels bring a woodland note to the creamy custard.

Ingredients

• 1 shortcrust pastry
• 30 g dried morels
• 3 eggs and 250 ml cream
• 100 g grated Comté and 1 small leek

Method

1. Soak the morels and soften sliced leek with them.
2. Line the tin, prick the pastry and spread in the filling.
3. Beat eggs, cream and Comté, then pour over.
4. Bake for 35 minutes at 180°C, cool slightly and serve four slices.