Quiche au Chanterelle

  • Fresh Chanterelles, diced

  • Yellow Onion, diced

  • Butter

  • Fresh Eggs

  • Cream

  • Dijon Mustard

  • Salt & Pepper

  • Gruyere Cheese, grated

  • Unsweetened Pie Shell

  1. Pre-bake pie shell as per instructions on packaging. ​

  2. In a dry pan on medium heat, cook mushrooms until all water has cooked out.

  3. Reduce heat, add butter and onions. Cook until edges brown and crisp.

  4. Set Mushrooms aside to cool.

  5. Blend eggs, cream, Dijon, salt and pepper and mix until homogenous.

  6. Combine cooled mushrooms with egg mixture and one third of the Gruyere.

  7. Pour mixture into pre-baked pie shells and top with remaining cheese.

  8. Bake at 300C for one hour. Serve warm or chilled.

Mushroom Quiche