Chanterelle quiche

Name: Chanterelle quiche
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 3 discs (à 75 g) deep-frozen puff pastry; 200 g Carrots; 300 g pink mushrooms; 200 g Chanterelles; 40 g Bacon; 1 Onion; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON Butter; 1 TABLESPOON Flour; 1 TEASPOON Thyme; 200 ml Vegetable broth (instant); 200 g Whipped cream; 4 Eggs (size M); 7-10 Tbsp Flour

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

3 discs (à 75 g) deep-frozen puff pastry
200 g Carrots
300 g pink mushrooms
200 g Chanterelles
40 g Bacon
1 Onion
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON Butter
1 TABLESPOON Flour
1 TEASPOON Thyme
200 ml Vegetable broth (instant)
200 g Whipped cream
4 Eggs (size M)
7-10 Tbsp Flour

Directions

1
Defrost the puff pastry. Peel and wash the carrots and cut them into small cubes. Carefully wash, clean and drain the chanterelles. Clean, clean and halve the mushrooms. Cut bacon into pieces. Peel and chop the onion.
2
Skip the bacon in a pan. Add diced onion and chanterelles. Season with salt and pepper. Fry for about 5 minutes, remove. Melt butter in bacon fat. Fry the mushrooms in it, add the carrots and fry briefly. Dust with flour, season with salt, pepper and thyme. Deglaze with stock and 150 g cream, let simmer for 5 minutes. Fold in the prepared chanterelle mixture. Whisk eggs and 50 g cream. Stir into the mushroom pan, do not let it boil anymore. Roll out the puff pastry on a lightly floured work surface.
3
Deglaze with stock and 150 g cream, let simmer for 5 minutes. Fold in the prepared chanterelle mixture. Whisk eggs and 50 g cream. Stir into the mushroom pan, do not let it boil anymore. Roll out the puff pastry on a lightly floured work surface. Place in a quiche tin (approx. 26 cm Ø ) lined with baking paper or sandwich paper. Spread the filling over it. Bake in the preheated oven (electric range: 225 °C/ convection oven: 200 °C/ gas: level 4) on the lower shelf for 15-20 minutes