Chanterelle quiche is a rich, savory tart featuring delicate chanterelle mushrooms in a creamy, custard-like filling. With a flaky crust and aromatic herbs, it’s perfect for brunch, lunch, or a light dinner.
Total Time:1 hour
Yield:6 servings
Ingredients
1 pie crust (store-bought or homemade)
2 cups chanterelle mushrooms, cleaned and trimmed
2 tbsp butter
1 shallot, finely chopped
2 cloves garlic, minced
4 eggs
1/2 cup heavy cream
1/2 cup milk
1 cup gruyère cheese, grated
1 tsp fresh thyme leaves
1/2 tsp salt
1/2 tsp black pepper
Instructions
Preheat oven to 375°F (190°C) and pre-bake the pie crust for 10 minutes.
In a skillet, melt butter over medium heat and sauté shallots until soft.
Add garlic and cook briefly, then add chanterelle mushrooms.
Cook until mushrooms release moisture and turn lightly golden; season with salt and pepper.
In a bowl, whisk eggs, heavy cream, and milk until smooth.
Stir in gruyère cheese and thyme.
Spread mushroom mixture evenly in the crust.
Pour egg mixture over the top.
Bake for 30–35 minutes until center is set and top is lightly golden.
Cool slightly before slicing and serving.
Notes
Clean mushrooms gently without soaking them.
Substitute gruyère with goat cheese or cheddar if desired.
