Cauliflower mushroom sweet corn quiche

A delicious sweet and savory forest and garden to table quiche made with cauliflower mushrooms, sweet corn, duck eggs, and fresh herbs.

Course brunch, Dinner

Keyword cauliflower mushroom, mushroom quiche

Prep Time 1 15

Cook Time 35

Servings

1 onion, diced and caramelized (caramelized onions take about an hour to make, and are not the same thing as sauteed onions - but you can saute if pressed for time)
2 cups fresh sweet corn
2 cups whole organic grass milk
4 cups chopped cauliflower mushroom (12 ounces)
5 duck eggs, lightly beaten or use 7 chicken eggs if you don't have duck eggs (duck eggs are larger)
1 whole wheat pie crust, partially pre-cooked for 20 minutes (see pie crust recipe link above if needed)
3/4 cup fresh-grated parmesan cheese (for quiche topping)
3 tbsp butter
2 tbsp fresh thyme, finely chopped (Only use 1/3 quantity if you're using dried herbs.)
1.5 tbsp fresh rosemary, finely chopped (Only use 1/3 quantity if you're using dried herbs.)
4 tbsp butter (2 for creamed corn, 1 for mushrooms, 1 for onions)
2 tsp sea salt (1 for corn, 1 for mushrooms)
1/2 tsp fresh cracked black pepper
1/4 tsp smoked hot red pepper flakes

Make pie crust dough and let chill in advance. Punch holes in crust with fork to prevent bubbling, then pre-bake pie crust for 20 minutes. (See images above.)
Caramelize onions by placing them in cast iron pan on low heat (2 on our stove) with 1 tbsp butter. Stir onions every ~15 minutes. True caramelized onions take about 45-60 minutes to make. Let cool when done.
Put corn in pan on medium heat with 2 tablespoons of butter, salt, black pepper, red pepper flakes. Saute until corn starts to turn golden brown, then add milk and fresh herbs. Deglaze pan and let cook for ~30 minutes or until liquid about 90% reduced. Remove from heat and let cool. *Corn should cook down to about 2 finished cups.
At the same time you start corn, also place chopped cauliflower mushrooms in separate pan with butter and salt. Add just enough water to cover mushrooms and cook on medium heat until water completely evaporated. Then saute mushrooms about 10 minutes, stirring to make sure they don't burn. Add additional butter if needed. *Mushrooms should cook down to about 1 finished cup.
Preheat oven to 350F bake.
Beat duck eggs and combine all ingredients in a bowl. Then pour into pie crust. Cover with fresh-grated parmesan and bake for ~30-35 minutes or until golden brown on top.