Cooking Classes


Chanterelle and Chevre Quiche

Quiche were at their height of popularity in the 1980's. Every lunch menu featured at least one choice of quiche. Then crustless quiche made their debut. This was possibly the beginning of the gluten-free craze. But you cannot deny that a quiche makes a satisfying lunch or brunch. These individual pastries can be served nicely on a plate with with a green salad or fresh fruit.
Fresh chanterelles are the star of this dish. Dried mushrooms would work equally well. Pea shoots make a lovely garnish.
Chanterelle and Chevre Quiche
1 2/3 c. all purpose flour
3 tbsp. finely grated Parmesan
1/4 c. warm water
pinch of salt
1 egg
5 tbsp. olive oil
3 oz. fresh chanterelles, coarsely chopped
3 small green onions, chopped
2 large eggs
2/3 c. heavy cream
6 tbsp. crumbled chevre
2 tbsp. finely grated Parmesan
1 tsp. sea salt
freshly ground black pepper
Put the flour, salt and Parmesan into a bowl. In another bowl whisk egg, olive oil and warm water. Add liquid to dry ingredients and mix well until a dough forms. Knead lightly on a floured surface and form into a smooth ball. Wrap in plastic wrap and chill for 30 minutes.
Preheat oven to 400 F. Divide pastry into six portions and roll out each to a thin circle and line six 4-inch individual flan tins. Prick the bases with a fork then line with foil and bake for 10 minutes, until beginning to colour around the edges. Remove the foil and bake for a further 5 minutes.
While the pastry is cooking, prepare filling. Heat olive oil in a large frying pan and sauté chanterelles.
Remove pastry shells from the oven. Place equal amounts of chopped green onion, sautéed chanterelles and chevre in each. Beat eggs and cream together and pour over mushrooms, then sprinkle with the Parmesan cheese. Bake for about 20 minutes until the filling is set. Serve warm.

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