Autumn Quiche with Chanterelles and Duck
by Editorial Staff
Mushroom pies are very cozy and fall homemade food. And just a great excuse to get together with loved ones for Sunday lunch!
Ingredients
For filling:
- eggs 3 pcs.
- milk 350 ml
- sour cream 100 g
- chanterelles 300 g
- smoked duck 400 g
For the test:
- flour 300 g
- egg 2 pcs.
- butter 150 g
- salt 1 teaspoon
For extinguishing:
- butter 30 g
Directions
- Cut the butter into cubes and, adding flour and salt, chop into crumbs in a food processor or blender.
- Pour the egg with the yolk into the crumb and knead the dough as quickly as possible, in several passes. Wrap the dough with cling film and refrigerate for half an hour.
- Rinse the chanterelles, cut the large mushrooms in half and simmer with butter until the liquid evaporates. Cut the duck into small cubes.
- Cut a circle out of baking paper in advance along the dia of the pan in which the cake will be baked. Brush the paper with a little butter and roll out the dough on the paper so that the edges of the dough protrude slightly beyond the edges of the paper. Grease the sides of the mold with oil.
- Put the paper with the dough in the mold, gently distribute the dough on the sides. Chop the base of the pie in several places with a fork. Place the duck and mushrooms on top of the dough. Set aside just a couple of tablespoons of fried chanterelles and grind them in a blender. Beat eggs with sour cream and milk, salt, and add chopped chanterelles. Pour the mixture over the cake.
- Send the cake to the oven: the first bake for 10-15 minutes. at 180 degrees, then lower the temperature to 150 degrees and bake for another 30-40 minutes. until ready. Bon Appetit!
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