A pinch of spice, earthy flavors and lovely sweetness
This is a lovely recipe, perfect for fall. The filling of the quiche is a tiny bit spicy, which works incredibly well with the earthiness of the mushrooms and the sweetness from the dried cranberries. I used a mix of chanterelles, oyster mushrooms and button mushrooms, however, you can also use other kinds if you like. Just make sure you don’t use the button mushrooms for the topping, because other ones just look nicer. I also recommend serving the quiche with cranberry jam, it’s delicious! This is a perfect dish for a light fall lunch.
For the quiche
500g mixed mushroom, roughly half of it finely sliced
3 large carrots, grated (between 300-350g)
1 heaped teaspoon dried thyme
1 medium onion, chopped
2 cloves of garlic, chopped
150g sour cream
Juice and zest of one lemon
100g cheddar cheese, grated
1 sheet of puff pastry
50ml dry white wine
1 pinch of ground cumin
1 pinch of cayenne pepper
1 pinch of ground nutmeg
1 bunch of chopped persil
1 large hand of dried cranberries
Extra vergine olive oil
freshly ground pepper
2 tbsp pumpkin seed oil (optional)
For the salad
1 curled lettuce
100g rocket salad
4 tbsp walnut oil
2 tbsp raspberry vinegar
1. Preheat the oven to 200°C.
2. Grease your baking tray and line it with the puff pastry. Use a fork to pinch small holes into the puff pastry.
3. Heat a pan with a lug of olive oil and add the onion, garlic and thyme. Roast a low heat for a few minutes until soft. Add the carrots, cumin, cayenne pepper and ground nutmeg and roast for another 5-10 minutes, until the carrots have softened. Add the 250g sliced mushrooms and roast until all liquid from the mushrooms is absorbed. Season with salt and pepper. Stir in the sour cream, the cheddar cheese and the lemon zest and juice and mix thoroughly. Take of the heat and leave to cool for a few minutes.
4. Whisk in two eggs and pour the mixture into your baking tray. Place it in the oven and bake for about 30-40 minutes, or until the filling has become solid.
5. In the meantime, wash and roughly tear your salad leaves and mix together the ingredients for the vinaigrette, but don’t pour over the salad until right before serving.
6. A few minutes before you take the quiche out of the over, prepare the topping: Heat a pan with a lug of olive oil and add the remaining mushrooms, season light with salt and pepper and fry until the mushrooms have softened. Add the white wine and fry until the liquid is almost absorbed. Add the chopped parsley and the cranberries. Take off the heat.
Take the quiche out of the oven, spread your topping across and serve right away with the salad and some cranberry jelly.