The delicate, lightly-scented, flavour of chanterelles works particularly well with dairy products. This recipe harnesses the summer glut of eggs on our smallholding and feta’s tangy acidity to produce a wonderfully light and refreshing quiche which is perfect on a lazy summer picnic.
5 – 6 Ramsom (wild garlic) leaves (or 6 chopped spring onions and a garlic clove)
250g Chanterelles
100g Feta cheese
6 Eggs
150g Single cream
250g Puff pastry
Lightly sauté the coarsely chopped chanterelles for a couple of minutes. Allow to cool while whisking the eggs and cream together, then crumble in the feta, add the chopped ramsoms and mushrooms. Roll out the pastry and line a suitable dish (I use frozen because I don’t seem to have the right ‘touch’ to get good results, but home made would be better). Fill with the egg, cream and mushroom mix. Bake in a hot oven (Reg. 6/180C) for 20 minutes until the surface begins to brown lightly.
N.B. In theory you should now ‘blind’ bake the pastry before filling. This means covering the surface with greaseproof paper, weighting this down with dried beans and baking in a hot oven for 15 minutes to make it crisper. I never bother, however, and it tastes just as delicious.
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