Chanterelle Quiche

I have been picking again last week-end and found a few chanterelles. It was too dry up until now and they were  small and scarce, the good thing being that the flavor is very intense. I decided to make a quiche.

Clean the chanterelles  without getting them wet if possible, brushing and scraping with a knife. Then chop them in fairly small pieces. You need about two cups raw. Add them to a large frying pan with 3 tbsp olive oil set on high. Also add, half a medium onion and one large peeled  zuchini, both chopped finely, and a cup of roasted ham cut in very small dices. Sauté  about 8 minutes, lower the heat if necessary as not to burn the onions. Cool this on a plate.

In a bowl, beat 5 eggs. Then, add a half cup of milk or cream, salt and pepper, a sprinkle of hot sauce,  and 1/4 cup of either cilantro or parsley chopped fine. Stir well, add the mushroom mix, and 3/4 cup grated cheese, stir again and pour in your favorite pie crust. Bake at 350 for 50 minutes or until done.

Vancouver Island Chanterelles

Note: Chanterelles are good, other mushroom would work as well.


About thecookingfrog
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3 Responses to Chanterelle Quiche

  1. Anonymous says:

    i have some dough and fresh wild mushrooms. This is going on the table tonight. Thanks for the INSPIRATION!

  2. c says:

    would almost give a leg, but def the right ankle to have some real food!

  3. Vero says:

    i want this NOWWWWWWW

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