Chanterelle Mushroom Quiche

Name: Chanterelle Mushroom Quiche
Prep time: 20 min
Cook time: 35 min
Total time: 1 h 5 min
Ingredients: 1 teaspoon oil, or as needed; 4 cups chopped chanterelle mushrooms; 1 shallot, minced; 2 cloves garlic, minced; 4 bacon strips, cooked and crumbled; ½ cup grated Swiss cheese; 1 (15 ounce) package pie crust pastry; 4 medium eggs; 1 cup half-and-half

Rating: 3.5 stars

2 Ratings
1 Review
1 Photo

Delicious quiche perfect for breakfast, lunch, or dinner! I use fresh-picked chanterelle mushrooms, but you could use another kind easily.

By Emily Hunt

Gallery

Recipe Summary

prep:

20 mins

cook:

35 mins

total:

1 hr 5 mins

additional:

10 mins

Servings:

Nutrition Info

Ingredients

Original recipe yields 6 servings

The ingredient list now reflects the servings specified

1 teaspoon oil, or as needed
4 cups chopped chanterelle mushrooms
1 shallot, minced
2 cloves garlic, minced
4 bacon strips, cooked and crumbled
½ cup grated Swiss cheese
1 (15 ounce) package pie crust pastry
4 medium eggs
1 cup half-and-half

Directions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

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Step 2

Lightly oil a pan; cook chanterelle mushrooms, shallot, and garlic over medium heat until mushrooms are tender and all water has evaporated, 5 to 7 minutes. Stir in cooked bacon. Transfer mixture to the pie crust and sprinkle Swiss cheese on top.
Step 3

Beat eggs and half-and-half together in a bowl; pour egg mixture over the Swiss cheese in the pie crust.
Step 4

Bake in the preheated oven until quiche is set, 30 to 45 minutes. Cool 10 minutes before serving.

Nutrition Facts

Per Serving:

538 calories; 34.5 g total fat; 152 mg cholesterol; 537 mg sodium. 39.3 g carbohydrates; 15.8 g protein; Full Nutrition

Reviews (1)

Most helpful positive review

Happyschmoopies

10/08/2018

I had a difficult time finding Chanterelle mushrooms so I took the suggestions of the author and used a different kind. I used a blend of button oyster & baby bellas. I also parbaked the crust for about 7 minutes so the crust didn't get soggy. The quiche had good flavor and I loved the earthy mushroom taste. I would add a little salt and pepper if I made it again. Read More

2 Ratings