Quiche Aux Chanterelles Recipes

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CHANTERELLE MUSHROOM QUICHE



Chanterelle Mushroom Quiche image

Delicious quiche perfect for breakfast, lunch, or dinner! I use fresh-picked chanterelle mushrooms, but you could use another kind easily.

Provided by Emily Hunt

Categories     Breakfast and Brunch     Eggs     Quiche

Time 1h5m

Yield 6

Number Of Ingredients 9

1 teaspoon oil, or as needed
4 cups chopped chanterelle mushrooms
1 shallot, minced
2 cloves garlic, minced
4 bacon strips, cooked and crumbled
½ cup grated Swiss cheese
1 (15 ounce) package pie crust pastry
4 medium eggs
1 cup half-and-half

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Lightly oil a pan; cook chanterelle mushrooms, shallot, and garlic over medium heat until mushrooms are tender and all water has evaporated, 5 to 7 minutes. Stir in cooked bacon. Transfer mixture to the pie crust and sprinkle Swiss cheese on top.
  • Beat eggs and half-and-half together in a bowl; pour egg mixture over the Swiss cheese in the pie crust.
  • Bake in the preheated oven until quiche is set, 30 to 45 minutes. Cool 10 minutes before serving.

Nutrition Facts : Calories 537.6 calories, Carbohydrate 39.3 g, Cholesterol 151.8 mg, Fat 34.5 g, Fiber 3.6 g, Protein 15.8 g, SaturatedFat 11.6 g, Sodium 537.2 mg, Sugar 1.9 g

QUICHE AUX CHANTERELLES



Quiche Aux Chanterelles image

A fragrant and extremely tasty dish, suitable as starter or "light" main dish. Serve with salad and/or baguette/ciabatta and a light, red wine such as Zweigelt, Merlot or Bordeaux.

Provided by Eismeer

Categories     Vegetable

Time 50m

Yield 8 slices, 4 serving(s)

Number Of Ingredients 12

250 g puff pastry
750 g mushrooms (chanterelles or other mushrooms such as porcini, button, ...)
1 red onion (medium sized, minced)
2 -3 garlic cloves (to taste)
70 ml white wine
2 eggs (whole)
250 g creme fraiche (or cream cheese, ricotta or 250ml sweet cream)
50 g parmesan cheese
100 g shredded mozzarella cheese (optional)
1 tablespoon fresh parsley, minced
1 teaspoon butter
salt and pepper

Steps:

  • Clean mushrooms (best not using water) and cut in bite size chunks.
  • Butter a 26cm dia. baking dish and place/fit puff pastry into it. Use cuts to form a 2 inch high rim. Perforate pastry using a fork and place in oven at 200°C for about 10 minute (I usually form a circle out of aluminium foil roughly fitting the baking dish's diameter and place it in the dish to prevent the pastry's sides from deforming and baking down).
  • While the pastry is in the oven, melt 1 teaspoon of butter in a non stick pan and add minced onion and garlic (until translucent), add chanterelles and let roast (be careful not to burn the onion and garlic).
  • Add white wine, stir.
  • Salt and pepper to taste (you might want to season with a bit of vegetarian soup granulate, but do not overdo it) and stir in parsley.
  • Let mushrooms cook until tender and the liquid has evaporated. Set aside and let cool.
  • Mix creme fraiche, 2 eggs, parmesan and half of the mozzarella, salt and pepper until thick and creamy.
  • Fill mushroom mix into baking dish, cover with egg-creme fraiche mixture and sprinkle with the remaining mozzarella.
  • Bake at 175°C-200° for about 30min. until golden brown and egg mixture has set.
  • Serve luke warm and enjoy!

Nutrition Facts : Calories 715.1, Fat 54.4, SaturatedFat 24.1, Cholesterol 192.1, Sodium 423.9, Carbohydrate 38.5, Fiber 2.8, Sugar 4.7, Protein 18.3

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