Chanterelle & more.... Quiche
By
Lou Kostura
@lkostura
1
I just love love love wild mushrooms and Chanterelle"s are one of my absolute favorites. This is a quick, easy recipe and you can add whatever you like. This was the version I recently concocted.
Ingredients
- 1/2 pkg
- pilsbury ready to use pie dough
- 8 oz
- chanterelle mushrooms chopped
- 8
- eggs
- 1/2 c
- half and half
- 1
- onions, yellow, medium diced
- 1
- poblano pepper seeded and diced
- 1/2 lb
- ham steak diced
- 2 c
- cheese, shredded mild chedder and monterrey jack combo
- 1 can(s)
- artichoke hearts cut lenghtwise into 6 pcs. each
- 1 Tbsp
- thyme, leaves fresh
- salt and pepper
- 1 Tbsp
- olive oil
How to Make Chanterelle & more.... Quiche
- 1oil 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.
- 2add 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. - 3mix together eggs, half and half, fresh thyme leaves, and salt and pepper to taste. I blend with immersion blender until well blended
- 4preheat oven to 400 F.
- 5pour mixture into pie pan to fill, cover with foil. I omitted the foil and my top over cooked the cheese.
- 6put pie pan on rimmed cookie sheet and place in 400 degree oven for 45 minutes, remove foil and cook additional 15 minutes
- 7check for doneness , it should still have a little giggle but not wet. If too wet cover and return to oven until done.
- 8rest 10-15 minutes, cut and serve
