Local eggs, milk, and cheese are pretty much always easily available around here, making quiche and its relatives an easy locavore meal.
1 deep 9-inch pastry shell
1/4 cup dried porcini mushrooms
1 medium onion, sliced lengthwise
Salt and pepper to taste
1 cup whole milk
3/4 cut shredded Gouda
Preheat the oven to 375 degrees. Uses a fork to make pricks in the pastry shell, then prebake for about 12 minutes.
Place the mushrooms in a bowl and add boiling water until they are just covered. Let stand for 5-10 minutes, then drain and mince.
Heat a little olive oil in a skillet and saute the onion for 4-5 minutes. Add the minced porcinis and salt and pepper to taste.
Beat the eggs and milk together in a bowl.
After prebaking the pastry shell, spread the Gouda in the bottom. Spread the onion and porcini mixture over the cheese, then pour the egg and milk mixture over the vegetables. Bake for 30-40 minutes, until the quiche is cooked through in the center. If you are concerned about spillage in the oven, place the pie plate on a cookie sheet covered with foil.