Roger Vergés Morel Quiche Food

ROGER VERGé'S MOREL QUICHE

Steps:

• Preheat the oven to 350 degrees.
• Whisk together the sour cream, heavy cream, eggs and egg yolks. Reserve until needed.
• Heat the grapeseed oil in a large saute pan until lightly smoking, add the morels and saute on high heat until browned, about 5 minutes. Season the morels to taste with salt, push them to one side of the pan and then add the onions or shallots, along with the butter to make sure there is enough fat for them to not burn. Cook the onions for a minute or two until translucent, then add the cognac or brandy and cook until the pan is nearly dry. Add the chicken or vegetable stock and cook until reduced by half, about 5 minutes.
• Transfer the morel and onion mixture to a metal mixing bowl. Combine the morel mixture with the sour cream egg mixture and the chives. Season the mixture with salt and pepper, then transfer to the prepared crust. Bake the quiche for 30 minutes, or until just set. Allow the quiche to cool for 10 minutes before cutting and serving.

MOREL ASPARAGUS GRUYERE QUICHE

Steps:

• Preheat oven to 400°F
• Partially bake your pie crust, following the instructions on purchased pie crust or the recipe you used. Crust can be prepared and baked up top 3 days in advance and stored, tightly wrapped in the refrigerator. These instructions on the crust process are a genral guide.
• Prepare your pie crust in a 9 in pie pan.
• Place parchment paper and pie weights in your pie crust and bake for rouhgly 15 mintues.
• Allow your pie crust to cool slightly, then carefully remove your pie weights & parchment. Crust can still be warm when you pour in the filling.
• After removing your pie crust from the oven, reduce heat to 350°F
• In a skillet over medium heat, saute morel mushrooms with a pinch of salt in butter until the liquid is evaporated. Roughly 3 mintues.
• Add onions and asparagus, lightly saute until soft, rouhlgy 2-3 mintues. Remove from heat, set aside.
• Combine egg, cream, salt and pepper, wisk until smooth.
• Place sauteed vegetables and shredded cheese in the bottom of your partially baked pie crust, pour egg mixture over top.
• Bake at 350F for 45-55 mintues.
• Allow to cool slightly before serving. Quiche is best served warm and not extremely hot. Quiche can be kept in the refrierator for up to 5 days and eaten reheated or chilled.

ROGER VERGé'S ZUCCHINI AND TOMATO CASSEROLE (TIAN DE COURGETTES ET TOMATES)

Steps:

• If the peppers are to be used, preheat the broiler. Place the peppers under the broiler and roast until they are burnt on one side. Turn and roast on the other side. Continue turning until roasted all over, top and bottom. Put in a plastic bag to cool. Peel. Discard the stems and seeds. Cut the peppers into thin strips. There should be about three-quarters of a cup.
• Trim off the ends of the zucchini. Using a swivel-bladed vegetable cutter, trim off the sides of each zucchini, leaving intervals of green to make a pattern. Cut the zucchini on the bias into quarter-inch slices. There should be about seven cups.
• Remove the cores from the tomatoes. Cut each tomato slice about one-third inch thick.
• Peel the onion and cut it in half crosswise. Cut each half into very thin slices. There should be about two cups. Put the onion in a heavy saucepan.
• Add one-third cup of oil and the water to the onion. Bring to the boil and cook over relatively high heat about 10 or 12 minutes. When ready, the onion will be nicely glazed and lightly browned. Do not burn.
• Preheat oven to 350 degrees.
• Spoon the onion over the bottom of an oval or rectangular baking dish (a dish that measures about 13 1/2 by 8 by 2 inches is ideal). Sprinkle the garlic and pepper strips over the onion.
• Arrange a layer of tomatoes, letting them lean at an angle against the sides of the baking dish. Arrange a layer of zucchini against the tomatoes. Continue making layers until all the tomatoes and zucchini are used. Sprinkle with salt and pepper to taste and the thyme. Dribble the remaining one-quarter cup of oil over all.
• Place in the oven and bake 30 minutes. Increase the oven heat to 475 degrees and continue baking about 45 minutes. At this point the top of the vegetables will be quite dark. Press the vegetables down with a flat pancake turner. Return to the oven and continue baking 15 minutes. Serve hot or cold.