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Chanterelle Quiche

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A rich and savory chanterelle quiche with a flaky crust, creamy egg filling, and earthy mushrooms, perfect for brunch or a light dinner.

Ingredients

  • 1 pie crust (store-bought or homemade)
  • 2 cups chanterelle mushrooms, cleaned and trimmed
  • 2 tablespoons butter
  • 1 shallot, finely chopped
  • 2 cloves garlic, minced
  • 4 eggs
  • 1 cup heavy cream
  • 1/2 cup milk
  • 1 cup gruyère cheese, grated
  • 1 tablespoon fresh thyme leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Preheat the oven to 375°F (190°C). Place the pie crust into a tart or pie pan and pre-bake for about 10 minutes until lightly set.
  2. In a skillet over medium heat, melt the butter and sauté the shallots until soft.
  3. Add the garlic and cook briefly until fragrant.
  4. Stir in the chanterelle mushrooms and cook until they release their moisture and become lightly golden. Season with salt and pepper, then remove from heat.
  5. In a mixing bowl, whisk together the eggs, heavy cream, and milk until smooth.
  6. Stir in the grated gruyère cheese and thyme.
  7. Spread the cooked mushroom mixture evenly over the pre-baked crust.
  8. Pour the egg mixture over the top, ensuring even distribution.
  9. Bake for 30–35 minutes, or until the center is set and the top is lightly golden.
  10. Let cool slightly before slicing and serving.

Notes

  • Substitute gruyère with goat cheese, feta, or cheddar for different flavors.
  • Add spinach or leeks for extra nutrition and depth.
  • For a crustless version, simply omit the crust and bake in a greased dish.
  • Store leftovers in the refrigerator for up to 3 days.
  • Reheat in the oven at 325°F (160°C) to maintain texture.

Nutrition

Find it online: https://thefamilycooking.com/chanterelle-quiche/