Quiche Aux Chanterelles

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• 250 g puff pastry
• 750 g mushrooms (chanterelles or other mushrooms such as porcini, button, ...)
• 1 red onion (medium sized, minced)
• 2 -3 garlic cloves (to taste)
• 70 ml wine
• 2 eggs (whole)
• 250 g creme fraiche (or cream cheese, ricotta or 250ml sweet cream)
• 50 g parmesan cheese
• 100 g shredded mozzarella cheese (optional)
• 1 tablespoon fresh parsley, minced
• 1 teaspoon butter
• salt and pepper

Recipe

• 1 clean mushrooms (best not using water) and cut in bite size chunks.
• 2 butter a 26cm dia. baking dish and place/fit puff pastry into it. use cuts to form a 2 inch high rim. perforate pastry using a fork and place in oven at 200°c for about 10 minute (i usually form a circle out of aluminium foil roughly fitting the baking dish's diameter and place it in the dish to prevent the pastry's sides from deforming and baking down).
• 3 while the pastry is in the oven, melt 1 teaspoon of butter in a non stick pan and add minced onion and garlic (until translucent), add chanterelles and let roast (be careful not to burn the onion and garlic).
• 4 add wine, stir.
• 5 salt and pepper to taste (you might want to season with a bit of vegetarian soup granulate, but do not overdo it) and stir in parsley.
• 6 let mushrooms cook until tender and the liquid has evaporated. set aside and let cool.
• 7 mix creme fraiche, 2 eggs, parmesan and half of the mozzarella, salt and pepper until thick and creamy.
• 8 fill mushroom mix into baking dish, cover with egg-creme fraiche mixture and sprinkle with the remaining mozzarella.
• 9 bake at 175°c-200° for about 30min. until golden brown and egg mixture has set.
• 10 serve luke warm and enjoy!