Chanterelle More Quiche Recipes

Steps:

• 1. oil a 9 inch deep dish pie pan with olive oil and add 1 pie crust from pilsbury package. you can make your own crust or also buy deep dish frozen crusts, however the frozen will not hold as much as your own pie pan. I use a deep dish pyrex.
• 2. add a layer of cheese, mushrooms, peppers, onion, ham, remaining cheese, then arrange sliced artichoke hearts on top. I added more cheese on top, If you cook uncovered do not do this as the top layer of cheese gets over cooked as you see in my picture.
• 3. mix together eggs, half and half, fresh thyme leaves, and salt and pepper to taste. I blend with immersion blender until well blended
• 4. preheat oven to 400 F.
• 5. pour mixture into pie pan to fill, cover with foil. I omitted the foil and my top over cooked the cheese.
• 6. put pie pan on rimmed cookie sheet and place in 400 degree oven for 45 minutes, remove foil and cook additional 15 minutes
• 7. check for doneness , it should still have a little giggle but not wet. If too wet cover and return to oven until done.
• 8. rest 10-15 minutes, cut and serve

Steps:

• Clean mushrooms (best not using water) and cut in bite size chunks.
• 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).
• 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).
• Add white wine, stir.
• 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.
• Let mushrooms cook until tender and the liquid has evaporated. Set aside and let cool.
• Mix creme fraiche, 2 eggs, parmesan and half of the mozzarella, salt and pepper until thick and creamy.
• Fill mushroom mix into baking dish, cover with egg-creme fraiche mixture and sprinkle with the remaining mozzarella.
• Bake at 175°C-200° for about 30min. until golden brown and egg mixture has set.
• Serve luke warm and enjoy!

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 10 inch quiche dish.
• In a large bowl, beat together milk, eggs, baking mix, butter and parmesan cheese. Batter will be lumpy. Stir in broccoli, ham and Cheddar cheese. Pour into prepared quiche dish.
• Bake in preheated oven for 50 minutes, until eggs are set and top is golden brown.