Chanterelle More Quiche Recipes

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

Ingredients

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

CHANTERELLE & MORE.... QUICHE

Chanterelle & more.... Quiche image

I just love love love wild mushrooms and Chanterelle"s are one of my absolute favorites. This is a quick, easy recipe and you can add whatever you like. This was the version I recently concocted.

Provided by Lou Kostura

Categories Other Main Dishes

Time 1h15m

Number Of Ingredients 12

Ingredients

1/2 pkg pilsbury ready to use pie dough
8 oz chanterelle mushrooms chopped
8 eggs
1/2 c half and half
1 onions, yellow, medium diced
1 poblano pepper seeded and diced
1/2 lb ham steak diced
2 c cheese, shredded mild chedder and monterrey jack combo
1 can(s) artichoke hearts cut lenghtwise into 6 pcs. each
1 Tbsp thyme, leaves fresh
salt and pepper
1 Tbsp olive oil

Steps:

1. oil a 9 inch deep dish pie pan with olive oil and add 1 pie crust from pilsbury package. you can make your own crust or also buy deep dish frozen crusts, however the frozen will not hold as much as your own pie pan. I use a deep dish pyrex.
2. add a layer of cheese, mushrooms, peppers, onion, ham, remaining cheese, then arrange sliced artichoke hearts on top. I added more cheese on top, If you cook uncovered do not do this as the top layer of cheese gets over cooked as you see in my picture.
3. mix together eggs, half and half, fresh thyme leaves, and salt and pepper to taste. I blend with immersion blender until well blended
4. preheat oven to 400 F.
5. pour mixture into pie pan to fill, cover with foil. I omitted the foil and my top over cooked the cheese.
6. put pie pan on rimmed cookie sheet and place in 400 degree oven for 45 minutes, remove foil and cook additional 15 minutes
7. check for doneness , it should still have a little giggle but not wet. If too wet cover and return to oven until done.
8. rest 10-15 minutes, cut and serve

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