Quiche with Funnel Chanterelles, Black Trumpet Mushrooms and Chicken

Prep Time 30

Cook Time 30

Resting time 1

Total Time 2

Course Dinner

Cuisine French

Servings 4 people

10 ounces (275 grams) chicken breast
5½ ounces (150 grams) fresh funnel chanterelles, or other wild mushrooms such as golden chanterelles or black trumpet mushrooms
1 onion, finely chopped
2 eggs
1 cup (236 milliliters) milk
1 cup (236 milliliters) heavy cream
2 teaspoons corn starch
Butter to fry

Whisk egg with ice-cold water. Change the whish to the dough hook and add butter, salt, and flour.
Process the mixture until it forms a beautiful dough. Let rest in the fridge for one hour covered in plastic wrap.

Put the chicken breast in a large pot filled with water and bring to a boil.
Boil for about 10 minutes. It doesn't matter if the chicken isn't completely done since it will also be baked in the oven.
Once the chicken is cold enough to handle, place the chicken breast on a cutting board and pull the chicken apart using 2 forks.

Clean the funnel chanterelles and chop them into smaller pieces.
Heat up a dry pan and add the funnel chanterelles. Remove the excess water from the pan.
Add onion and butter. Let cook for about 7 minutes. Season with salt and pepper and set aside.

Preheat the oven to 400 degrees Fahrenheit (200 degrees Celcius).
Take out the crust from the fridge. Grease the baking dish and roll out the crust so it fits the baking dish. Pierce the dough with a fork.
Pre-bake the crust for 10 minutes.
Meanwhile whish eggs, milk, heavy cream, corn starch, and salt and pepper.
Take out the crust from the oven and let cool for about 10 minutes. Change the oven temperature to 350 degrees Fahrenheit (175 Celcius).
Evenly divide the shredded chicken and funnel chanterelles on the crust and fill up the quiche with the egg-milk-mixture.
Bake the quiche in the oven for about 30 minutes or until the quiche has stiffened.

Keyword autumn, black trumpet mushrooms, funnel chanterelles, quiche, vegetarian, winter, winter chanterelles