Mushroom and Wild Onion Quiche

Gary’s very first enterprises were wild-food dinners on Saturdays and walks to gather the wild foods on Thursdays. Soon after he started that, we went on our first mushroom walk together and he started teaching at the New York Botanical Garden. At the early wild-food dinners, we included dried morels rehydrated in the cream we used for the quiche, and we sometimes made our crust from the recipe in Euell Gibbons’s Stalking the Wild Asparagus (not published here). When I went to check