CHANTERELLE MUSHROOM QUICHE
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
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
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
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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