Lush gorgeous magnolia blooms covered the street near my sister’s place! Just a couple weeks ago I got to see it—the beautiful magic that is spring in northern California. Here in Colorado things are waking more slowly. But just this week crocus started blooming! Yay for Spring!

This week I’m sharing a super luscious recipe for a wild mushroom quiche. It is so suggestive of spring, using eggs and cream and porcini mushrooms. Yummm…. As the snow melts, and you get outside in more sun and more warmth, remember to feed yourself something lush and yummy. I’ll be right there with you in celebration of our world slowly waking.

All my love, always.

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Wild mushrooms just exude spring! Porcini mushrooms are not cultivated, but wild-harvested. Add the symbol of spring—eggs—with fresh thyme and your breakfast for many days will fill you with savory, magical goodness! Never attempted quiche before? Have no fear, making pastry crust from scratch is easier than you think.


1 1/2 cups flour
1 stick unsalted butter
1/4 cup ice water
pinch of salt

2 Tbsp unsalted butter
1 shallot minced
1 oz. dried porcini mushrooms
1/4 cup white wine
5 eggs + 1 egg yolk
1 1/2 cups heavy cream
1 cup Gruyere cheese
2 tsp. fresh thyme leaves
salt & pepper
cubed, cooked ham (optional)

Begin by soaking dried porcini mushrooms in boiling water. Cover & set aside.

For the dough, either cut the cold butter & salt into the flour with a fork, or place in a food processor & pulse a few times to make a coarse meal. Add ice water, one spoonful at a time to form a crumbly dough. Turn it out onto floured surface & knead gently until it just comes together. Wrap & refrigerate 30 minutes.

Mince shallot. Add butter to a pan on medium heat. Cook shallot until just translucent. Drain mushrooms & mince roughly, then add to the pan with 1 tsp. salt & pepper. Add white wine & simmer until liquid is cooked away. Set pan aside to cool contents.

Preheat oven to 350°. Roll dough on floured surface & fit to your pie pan. Crimp edges & place foil or parchment inside to line the crust. Fill with dry rice or pie weights & bake 30 minutes. Remove weights & foil or parchment & bake an additional 15 minutes. Remove and let cool.

Whisk eggs & cream together by hand or with a mixer. The more completely whisked, the more creamy the quiche! Add 1 tsp. salt & pepper. Pull leaves from the fresh thyme & stir into mixture.

Distribute mushrooms & shallot in cooled crust. Add 1 cup of cubed ham, if using. Grate in Gruyere. Place pan on oven rack FIRST, then pour in egg mixture until filled. Bake 50-60 minutes or until browned on top & quiche is set. Check by wiggling the pan a little. Quiche should have very little to no wiggle in the middle. Cool for 20 minutes before serving with fresh sprigs of thyme.

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