Ingredients
Pie crust
cold water
3Tbs
butter (chop into small pieces and freeze)
120g
4.20oz
0.48cup
8tbsp
small egg
1pc
salt
pinch
baking powder
1/5tsp
flour (+ gradually add a little more)
285g
9.98oz
1.14cup
19tbsp
Filling
chanterelles (or other mushrooms)
250g
8.75oz
1cup
16.75tbsp
cream (33%)
150g
5.07fl oz
eggs
2pc
parmesan
50g
1.75oz
3.35tbsp
thyme springs (use only green leaves)
8pc
dorblu cheese
70g
2.45oz
0.28cup
4.69tbsp
onion
1g
0.04oz
0.07tbsp
butter
50g
1.75oz
3.35tbsp
Method
Pie crust (d=17 cm | 6.7 inch; h=6.5 cm | 2.5 inch)
- Chop the butter, flour, and baking powder with a knife, add the egg and water and knead the dough.
- Spread in a cake pan, dock it with a fork, and place in the freezer for 30 minutes.
- If there is any dough left, you can freeze it or make crackers with spices.
Filling
- To get rid of the bitterness of thawed chanterelles, blanch them in salted boiling water for 5-7 minutes.
- Fry onion in butter, add chanterelles and thyme. Fry until soft (15 minutes).
- Combine the eggs and cream, stir with a whisk. Add grated parmesan and pieces of dorblu.
- Allow the mushrooms to cool and add to the egg and cream mixture.
- Spread the filling over the base and bake in a preheated oven at 320F | 160C for 40 minutes. Allow the quiche to cool before taking it out of the pan.
Bon appetit 💕
