Chanterelle Mushroom Quiche




These golden chanterelle mushrooms look more otherworldly than edible, but man are they good. They were found by my friend Rayne on her run here in town; she promises to bring me to her prized spot where they grow someday soon. I’m holding her to it.


For the dough:
1 1/4 c flour
1/2 t salt
1/2 c butter (cold, chopped in small pieces)
2-3 T cold water

For the quiche:
1 lb chanterelle mushrooms (or shittakes or other edible mushrooms)
2 onions, chopped
2 T butter
3 eggs
1 1/2 c whole milk
1/4 c swiss cheese, grated
1 T Dijon mustard


First start with the crust. Combine the flour and salt in a food processor. Add the butter pieces at a time. Add the water. Pulse until mixed. Remove the dough and form it into a ball. Chill it for at least half an hour. When ready, heat the oven to 400 degrees. Put the crust in a pie tin, and bake for 8-9 minutes, or until golden. Set aside.

To make the quiche. In a medium skillet, heat the butter on medium low heat. Add the onions. Cook for about 5-7 minutes, or until they start to brown. Add the mushrooms. Cook for another 10 or so minutes, until the mushrooms are cooked and the onions have caramelized. Add more butter if the mushrooms are dry. Next, in a small bowl, mix the eggs, milk, mustard, and S&P together. Pour this in the dough crust. Add the mushroom and onion sautee to this, and top then with the grated cheese.

If you don’t want the sides of the crust to get too brown, line the exterior with foil. Cook for 30-40 minutes, or until the top is golden brown. Enjoy!


Leave a Comment

All rights reserved © Pitchforks & Butter Knives · Theme by Blogmilk + Coded by Brandi Bernoskie


Get every new post on this blog delivered to your Inbox.

Join other followers: