Chanterelle quiche with a wholewheat & thyme crust

by Jeanne on October 5, 2012

in Baking (savoury), Recipes - vegetarian, Vegetable side dishes

Post image for Chanterelle quiche with a wholewheat & thyme crust

 

 

“What’s in a name? That which we call a rose
By any other name would smell as sweet.”


So says Shakespeare’s ill-fated heroine Juliet in Romeo and Juliet.  But clearly Juliet never had to make flight reservations, or deal with immigration authorities in the post-9/11 world.  I, on the other hand, have spent the better part of the past 24 hours finding out exactly what’s in a name, and what happens when the name on your plane ticket does not match the one in your passport.  Sounds impossible, doesn’t it?  Wags on twitter have been asking me all day “but surely you know your own name? ” or “who did you think you were when you were booking?”. But let me assure you it’s totally possible to book a plane ticket for yourself in the wrong name, and to do the same to a colleague while you are at it. Here are the easy steps that you can follow:

1.  Use your maiden name at work, and your double-barrelled married name in your passport.

2.  Book plane tickets for 30 colleagues, all of whom chop and change their bookings and make outlandish requests. Rattle off your name to the travel agent as an afterthought and receive your ticket, to be filed without actually reading it.

3. Carry on in blissful ignorance until 36 hours before flight when colleague with similar surname issues notices that their ticket is wrong, prompting you to check yours.

4. Headsmack, panic, swear, shake fist, swear some more.

 

Chanterelles © J Horak-Druiff 2012

 

 

In summary, I have spent a lot of time over the past day on the phone to helpdesks in Poland; a lot of time scanning and sending sensitive personal documents to random Polish e-mail addresses; and paying over yet more cold hard cash for ticket amendments.  But at least I did finally get it all sorted out and received new tickets less than 18 hours before flying. So much for Shakespeare’s theory – but it would have been so much easier if I were a mushroom.  You see, if Mr Chantrelle booked a plane ticket and turned up with a passport saying “Monsieur Girolle”, check-in staff would not bat an eyelid.  Or if “Herr Pfifferling” turned up for the flight instead, they would welcome him with open arms – not only because he’s a fun guy (!) but because despite their different names, these three mushrooms are in fact one and the same delicious thing.

The chanterelle is regarded as one of the best eating mushrooms in the world. It is orange or yellow in colour, funnel-shaped with a meaty texture. Unlike most mushrooms, there is no distinct cap and stem and the body simply tapers down from top to bottom, somewhat like a trumpet.  While the flat upper surface is smooth, the lower surface has gill-like ridges running almost all the way down the stem.  It has a fruity smell (some say reminiscent of apricots) and an earthy, mildly peppery taste.  Other than being delicious, the chanterelle is also relatively high in Vitamin C, very high in potassium, and among the best sources of Vitamin D on the planet. They are not good to eat raw and can produce gastric distress in some people, so best cook them first.  Sauteeing in butter or oil is the best way to do this, seeing as the mushrooms’ most flavourful compounds are fat soluble (and the heavenly smell as you sautée will prove this theory!).

 

Chanterelle quiche collage © J Horak-Druiff 2012

 

I have had two chanterelle bounties recently:  the first when I carefully carried back a punnet in my hand luggage from Gascony a couple of weekends ago; and the second when the lovely Karin from Yum and More came to stay over at my house.  ”What do you want from Germany?” she asked and I resisted, just this once, the urge to cry out “Bratwurst!”  Instead I got her to bring me a generous punnet (400g!) of chanterelles and some currywurst sauce (mercifully not to be eaten together). It did not take me long to decide what to make wth my bounty – since my recent trip to Malmö I have been hankering after the heavenly chanterelle quiche that Anna made for us when we attended a crayfish party at her house - so this is my attempt to recreate it. I used wholewheat flour for the base to give it some texture and nuttiness, and added thyme for flavour.  I also used a springform pan rather than a quiche dish so that I could build up higher sides and do a “deep fill” quiche.  The end result was just what I had pictured: a buttery, flaky crust with the nutty taste of wholewheat, and a generous dollop of earthy mushroom filling, infused with thyme and topped with the tang of mature cheddar. If you can get your hands on some chanterelles, there are few better ways to enjoy them.

 

Chanterelle quiche 2 © J Horak-Druiff 2012

 

 

 

Chanterelle quiche with a wholewheat & thyme crust
 
Prep time
Cook time
Total time
 
This quiche feels indulgent without being too rich, and the wholewheat crust lends a wonderfully nutty flavour
Author:
Recipe type: quiche, light meal
Cuisine: French
Serves: 4 as a starter
Ingredients
  • FOR THE PASTRY:
  • ⅓ cup wholewheat flour
  • 3 Tbsp plain flour
  • 4 Tbsp cold butter (if you use salted butter, omit the salt from later in the recipe)
  • 1 ½ Tbsp iced water
  • ½ tsp dried thyme
  • Pinch of salt
  • FOR THE FILLING:
  • 2 large free-range eggs
  • ⅓ cup double cream (or full cream milk)
  • 1 large clove of garlic, crushed
  • 200g fresh chanterelles
  • a knob of butter
  • salt and pepper
  • 50g grated mature cheddar (or similar) cheese
Instructions
  1. Carefully wash the chanterelles - it can be really hard to get the grit out of the "gills". Do not soak them as they will absorb the water - just rinse carefully under a running tap and dry on paper towels. Roughly chop the larger mushrooms.
  2. Preheat the oven to 220C (450F).  Using either a food processor or your hands, rub the butter into the flour until the mixture resembles fine breadcrumbs.  Add the thyme and iced water and mix until the dough forms a ball.  You can add slightly more if  1½ Tbsp is not enough but be careful not to add too much water!
  3. Press the dough into a greased/non-stick ovenproof quiche dish or springform pan about 15cm in diameter.  Bake in the lower third of the oven for about 7 minutes, or until golden and beginning to pull away from the sides of the dish.  In the meanwhile, melt the butter in a frying pan, add the garlic and chanterelles and sautee until they start to soften.  Whisk together the milk/cream, eggs, salt and pepper in a bowl.
  4. When the crust is done, arrange the chanterelles on the baked crust, pour over the egg mix, sprinkle over the cheese, and bake on a rack in the middle of the oven for 10 minutes, still at 220C.  Then reduce the heat to 175C and bake for a further 15 minutes or until turning golden and puffy.  You can also turn on the grill for the last minute or two to brown the top a little.
  5. Serve warm with a green salad.

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{ 13 comments… read them below or add one }

Tami Magnin November 26, 2012 at 6:21 pm

What a lovely quiche. Will keep a look out for these mushrooms (don’t recall seeing them in SA lately) and will give it a bash. YUM! xx

Reply

Kit November 26, 2012 at 6:22 pm

Sounds delicious. I haven’t tried a wholewheat crust quiche yet, another thing to add to the list.
I wonder what the chanterelle’s South African nom de plume would be? I’m also impressed with the dextrous sleight of hand linking your two stories there!

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FranglaisKitchen November 26, 2012 at 6:25 pm

Ooh I am a huge fan of home made quiches, and love the idea of spiking shortcrust with flavours. I often do it for sweet recipes with ground nuts or orange juice etc but this sounds like a lovely idea.

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Valentina November 26, 2012 at 6:26 pm

This looks so delicious, I would easily eat two or more slices without batting an eye lid. loved the idea of the wholemeal crust.Lucky you to have had these delicious mushrooms in your possession. Just yesterday I received some mushrooms in my weekly box. They are not chanterelle but shitake.

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Rosa November 26, 2012 at 6:26 pm

A beautiful quiche! That filling is fabulous and the pastry must be really tasty. I love mushrooms, whole wheat flour and thyme.

Cheers,

Rosa

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michel137 November 26, 2012 at 6:27 pm

i always like your post
thanks for this
dainik bhasker

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Sylvie @ Gourmande in the Kitchen November 26, 2012 at 6:28 pm

My mom always has to worry about the name thing when she travels as well as the spelling of her name is not typical and the travel agents often get it wrong despite her spelling it out.

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Simone November 26, 2012 at 6:29 pm

Hahaha… O I can imagine the distress when you found out about those naming mistakes! Could thing it got all sorted in the end… Now talk about coincidences… Just tonight (as you saw on Instagram) we had for dinner little chanterelle quiches! Mine were virtually the same as yours with the addition of a little smoked chicken and besides the thyme I also added a bit of rosemary in the egg mixture! And the good news is, that I still have some chanterelle left!

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Nina November 26, 2012 at 6:30 pm

Ha-ha love the story even if it was so stressful for you, we can all relate to in in some way. What is not to like about mushrooms especially the exotic ones, you did a fine job placing them in a wholewheat crust…love the rustic feel of this tart!

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Jenny November 26, 2012 at 6:30 pm

Sorry to hear of your travelling woes. Surely the delicious quiche has made up for it somewhat – it looks amazing!

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Mushrooms Canada November 26, 2012 at 6:31 pm

Love the idea of a wholewheat and thyme crust, it perfectly suits the earthy muchroom flavours! Thanks for sharing…

-Shannon

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Su-Lin November 26, 2012 at 6:31 pm

What a beautiful quiche! Anna’s quiche was amazing and yours looks like it lives up to it!

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Emily : RainbowDelicious.com November 26, 2012 at 6:33 pm

My family and I enjoyed this quiche, thanks for the recipe! I also included this dish on my weekly meal plan at RainbowDelicious.com.

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