It’s mushroom week here on Justinsomnia, as Stephanie and I try to consume the 4.5 pounds of mushrooms I foraged with Danny at Salt Point State Park. First up, hedgehog mushroom and ham quiche.
We followed this basic quiche recipe, adapted from the Culinary Institute of America’s New Professional Chef. Stephanie made the pie crust based on Michael Ruhlman’s recipe in Ratio. For the mushrooms I rinsed off the leaf bits, and then dry-sauteed them until we constructed the rest of the quiche.