Quiche Aux Chanterelles

Directions

1. 1
   Clean mushrooms (best not using water) and cut in bite size chunks.
2. 2
   Butter a 26cm dia. baking dish and place/fit puff pastry into it. Use cuts to form a 2 inch high rim. Perforate pastry using a fork and place in oven at 200°C for about 10 minute (I usually form a circle out of aluminium foil roughly fitting the baking dish's diameter and place it in the dish to prevent the pastry's sides from deforming and baking down).
3. 3
   While the pastry is in the oven, melt 1 teaspoon of butter in a non stick pan and add minced onion and garlic (until translucent), add chanterelles and let roast (be careful not to burn the onion and garlic).
4. 4
   Add white wine, stir.
5. 5
   Salt and pepper to taste (you might want to season with a bit of vegetarian soup granulate, but do not overdo it) and stir in parsley.
6. 6
   Let mushrooms cook until tender and the liquid has evaporated. Set aside and let cool.
7. 7
   Mix creme fraiche, 2 eggs, parmesan and half of the mozzarella, salt and pepper until thick and creamy.
8. 8
   Fill mushroom mix into baking dish, cover with egg-creme fraiche mixture and sprinkle with the remaining mozzarella.
9. 9
   Bake at 175°C-200° for about 30min. until golden brown and egg mixture has set.
10. 10
    Serve luke warm and enjoy!