Chanterelle quiche with a wholewheat & thyme crust
Author: Jeanne Horak-Druiff
Recipe type: quiche, light meal
Serves: 4 as a starter
This quiche feels indulgent without being too rich, and the wholewheat crust lends a wonderfully nutty flavour
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
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.
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!
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.
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.
Serve warm with a green salad.
Recipe by Cooksister | Food, Travel, Photography at http://www.cooksister.com/2012/10/chanterelle-quiche-with-a-wholewheat-thyme-crust.html