Best 2 Chanterelle More Quiche Recipes

Are you searching for a delightful and memorable dining experience? Look no further than the exquisite chanterelle morel quiche, a culinary masterpiece that tantalizes the taste buds with its rich, earthy flavors and velvety texture. This delectable dish combines the unique flavors of chanterelle and morel mushrooms, enveloped in a creamy custard filling nestled within a flaky, buttery crust. Whether you're hosting a special brunch, planning an elegant dinner party, or simply seeking a satisfying meal, the chanterelle morel quiche promises to captivate your senses and leave you craving more.

Let's cook with our recipes!

QUICHE AUX CHANTERELLES

Quiche Aux Chanterelles image

A fragrant and extremely tasty dish, suitable as starter or "light" main dish. Serve with salad and/or baguette/ciabatta and a light, red wine such as Zweigelt, Merlot or Bordeaux.

Provided by Eismeer

Categories Vegetable

Time 50m

Yield 8 slices, 4 serving(s)

Number Of Ingredients 12

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 white 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

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!

Nutrition Facts : Calories 715.1, Fat 54.4, SaturatedFat 24.1, Cholesterol 192.1, Sodium 423.9, Carbohydrate 38.5, Fiber 2.8, Sugar 4.7, Protein 18.3

FRESH CHANTERELLES WITH SHALLOTS

Fresh Chanterelles with Shallots image

An easy Chanterelles with Shallots recipe

Categories Mushroom Onion Side Sauté Vegetarian Shallot Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 5

Ingredients

2 tablespoons (1/4 stick) butter
2 tablespoons olive oil
8 ounces fresh chanterelle mushrooms, quartered if large
1 teaspoon minced shallot
1 garlic clove, minced

Steps:

Melt butter with oil in heavy large skillet over medium-high heat. Add mushrooms; sauté until lightly browned, about 6 minutes. Add shallot and garlic; sauté 2 minutes longer. Season to taste with salt and pepper. DO AHEAD Can be made 2 hours ahead. Transfer to baking sheet. Cover loosely with foil and let stand at room temperature. Before serving, rewarm in 400°F oven until heated through, about 5 minutes.

Tips:

Use fresh chanterelle mushrooms: Fresh chanterelle mushrooms have a more intense flavor and aroma than dried ones. If you can't find fresh chanterelle mushrooms, you can use dried ones, but be sure to soak them in warm water for at least 30 minutes before using.
Sauté the chanterelle mushrooms before adding them to the quiche: Sautéing the chanterelle mushrooms will help to bring out their flavor and aroma. You can sauté them in butter, olive oil, or a combination of the two.
Use a good quality cheese: The cheese you use in your quiche will have a big impact on the flavor of the dish. Use a cheese that melts well and has a strong flavor, such as Gruyère, cheddar, or Parmesan.
Don't overcook the quiche: The quiche is done when the center is just set. If you overcook it, the custard will become dry and rubbery.
Let the quiche cool slightly before serving: This will help the quiche to set and make it easier to slice.

Conclusion:

Quiche is a delicious and versatile dish that can be served for breakfast, lunch, or dinner. It's also a great way to use up leftover vegetables and cheese. The chanterelle mushroom quiche is a particularly flavorful and aromatic variation on the classic quiche. The combination of earthy chanterelle mushrooms, creamy custard, and sharp cheese is sure to please everyone at your table.