We have several quiche recipes at our disposal, some tried, others waiting. However, the popular ones tend to be those we have conjured up ourselves, or variations of recipes found and changed. We earlier posted one of the favorites, Quiche Lauren, but felt the need to bring to repeat groups a “different” quiche, and this recipe became a new favorite of many.
Now let us begin by saying the “Chanterelle” addition happened after we had a most unusual “bloom” of these delicious wild Missouri mushrooms after a wet and mild summer. Usually, when mowing, I discover them on the woods edge, in the grass, and maybe a handful or two. This year, same time, these beautiful orange fungi were so plentiful, some guests took bags away, and we were able to process and freeze several lots for coming groups and guests. That said, consider two things: 1) you don’t need to use Chanterelles in this recipe, as the original version highlights were the broccoli and pecans, or 2), if you like mushrooms, substitute any types of your choosing.
Innkeeper Dixie holds our first gathering this season of some incredibly large Chanterelle Mushrooms, the first of many harvests!!
Broccoli Chanterelle Pecan Quiche
Our Broccoli-Chanterelle-Pecan Quiche served recently with Diced Potato Medley w/ Herbs and Burgers Smokehouse Bacon.
(1) Prepared Pie Crust
1 cup grated Cheese i.e. Sharp Cheddar
1 cup grated Swiss Cheese
1 cup Onion (chopped)
1 cup Chanterelle Mushrooms (cut into small pieces)
2 cups Broccoli Crowns
1/4 cup chopped pecans
6 Large Eggs
1 cup Heavy Cream
1/8 tsp Ground White Pepper
½ tsp Salt
2 Tbsp Butter
– Preheat oven to 400°F
– Form pie crust in a 9” pie plate,
– In a small pan with 2 Tbsp Butter, saute chopped sweet onion and mushrooms until tender.
– In a microwave oven steamer and splash of water, steam Broccoli for 4 minutes. Drain water. Chop broccoli into smaller pieces, not too small.
– Sprinkle grated cheddar cheese in bottom of prepared pie crust. Add Broccoli on top of this.
– In a small bowl, beat eggs and mix in heavy cream with salt and pepper, then fold in onions, mushrooms, and pecans. Pour evenly over Cheddar Cheese layer. Allow 5 minutes to settle.
– Grate Swiss Cheese over top of quiche.
– Bake in 350° oven 35 to 40 minutes. I watch for top to slightly turn golden and toothpick inserted comes out clean.
Note – if I find the inside isn’t cooking as fast as the outside and afraid to brown too much (this is mostly due to center ingredients retaining too much liquid after sautéing, and too much Swiss on top encapsulating the moisture), try microwaving about 4 minutes to firm the center up, while keeping the top browned lightly.
– Remove from oven and allow 5 minutes to rest before slicing (6 to 8 pieces depending on appetite). Enjoy by itself or with your favorite sides.