Fall forest walks are full of fantastic foraging. At the end of a lovely walk, we came home with a basket of hedgehog and yellowfoot chanterelle mushrooms – perfect for a wild mushroom quiche. We added in a few sulphur shelf mushrooms from the freezer to make an extra wild recipe. The mushrooms were mixed with sautéed leeks and shallots, and the usual cream and eggs. The filling was baked in a smoked gouda pastry crust. It could be a perfect centerpiece to a champagne brunch, or a decadent dinner aside a wild foraged salad. Bon appetit!

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