Chanterelle quiche with a wholewheat & thyme crust
Recipe type: quiche, light meal
Cuisine: French
Prep time: 
Cook time: 
Total time: 
Serves: 4 as a starter
This quiche feels indulgent without being too rich, and the wholewheat crust lends a wonderfully nutty flavour
  • 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
  • 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
  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.
Recipe by Cooksister | Food, Travel, Photography at