Spring Quiche

• 2 tablespoons unsalted butter
• 1/2 pound new potatoes, scrubbed and sliced 1/4 inch thick
• 1/2 pound chanterelles, cleaned and halved lengthwise, or sliced domestic mushrooms
• 1/2 cup sliced scallion greens
• 1 1/2 teaspoons coarse kosher salt
• Freshly ground pepper to taste
• 1/4 cup dry bread crumbs
• 3/4 cup small peas
• 4 eggs
• 2 egg yolks
• 1 cup milk
• 1 cup heavy cream
• Pinch nutmeg
• 4 ounces Gruyere, grated
• 13 cup fresh chervil leaves

1. Preheat broiler.
2. Position rack 6 inches from heat source.
3. In a 2-quart oval or 2 1/2-quart round souffle dish, melt butter at 100 percent power for 2 minutes.
4. Stir in potatoes and mushrooms.
5. Cook, uncovered, at 100 percent for 5 minutes.
6. Add scallions, 1/2 teaspoon salt, pepper, bread crumbs and peas.
7. Cook, uncovered, for 5 minutes.
8. Whisk together remaining ingredients including 1 teaspoon salt and pepper to taste.
9. Pour over vegetables; stir.
10. Cover tightly with microwave plastic wrap.
11. Cook at 100 percent for 5 minutes.
12. Slash plastic with a sharp knife.
13. Placing wooden spoon through slit, stir thoroughly.
14. Patch split in plastic with small piece of plastic.
15. Cook 5 minutes longer.
16. Prick plastic to release steam.
17. Uncover and cook 2 minutes.
18. Brown under broiler.
19. Allow to stand 10 minutes before serving.

unsalted butter, potatoes, chanterelles, scallion greens, coarse kosher salt, freshly ground pepper, bread crumbs, peas, eggs, egg yolks, milk, heavy cream, nutmeg, gruyere, chervil

Taken from cooking.nytimes.com/recipes/11747 (may not work)