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Seasonal quiche with chanterelles, spinach, and feta cheese - photo 1
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Seasonal quiche with chanterelles, spinach, and feta cheese

Pikantne Takeaway Dishes Lunches Vegetarian Dishes 90 min Medium 4 wyświetleń ~77.23 PLN - (0)
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Description

Quiche is a classic of French cuisine, a type of savory tart with a flaky crust, filled with an egg and cream mixture along with various additions. This recipe pays tribute to autumn flavors – forest chanterelles with a nutty aroma, fresh, slightly iron-tasting spinach, and salty, creamy feta create a perfectly balanced composition. The golden, crispy crust contrasts with the velvety, moist filling. The dish is incredibly versatile: it tastes great warm, straight from the oven, but also cold, making it an ideal candidate for a work lunch, picnic, or elegant snack at a party. Its appearance is equally appetizing – slices of the tart beautifully showcase the layers of colorful ingredients, inviting tasting.

Składniki (15)

Servings:
6
  • Wheat flour type 500 250 g
  • Butter 125 g
  • Egg 4 szt.
  • Cold water 30 ml
  • Chanterelles 300 g
  • Fresh spinach 200 g
  • Onion 1 szt.
  • Garlic 2 ząbki
  • Feta cheese 150 g
  • 30% cream 200 ml
  • Rapeseed oil 15 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Black pepper 4 szczypty
  • Nutmeg 2 szczypty
  • ✨ Opcjonalne
  • Pumpkin seeds 15 g
💰 Szacowany koszt dania: ~77.23 PLN (12.87 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Shortcrust pastry

1

In a large bowl, add the sifted wheat flour and a pinch of salt. Sifting the flour will aerate it and make the dough lighter. Mix the dry ingredients with a spoon or a whisk to evenly distribute the salt.

Ingredients: Wheat flour type 500, Salt
Use a large, wide bowl to have freedom while working with the dough. Sifting the flour through a sieve is a key, though often overlooked, step to achieving the perfect texture.
2

Take the butter out of the fridge and cut it into small cubes (about 1x1 cm). Add the cold butter to the bowl with flour. Now, using your fingertips, quickly rub the butter into the flour until you get clumps resembling wet sand or crumble. Try to work quickly so that the butter doesn't melt from the heat of your hands.

Ingredients: Butter
The key to a flaky pastry is keeping the butter at a low temperature. You can also use a pastry cutter or food processor (pulse option, a few short bursts) to avoid warming the dough with your hands. A common mistake is overworking the dough – we want chunks of butter in the pastry, not a uniform mass.
3

Make a well in the center of the mixture. Crack one egg (60g) and add 2 tablespoons (30ml) of very cold water. Using a fork or knife, start to incorporate the flour into the center, mixing the ingredients. When the dough begins to form, briefly knead it by hand, just until a firm, smooth ball is formed. Do not knead for long!

Ingredients: Egg, Cold water
If the dough is too dry and won't come together, add another teaspoon of cold water. Overworking shortcrust pastry activates the gluten in the flour, which will make it hard and chewy instead of crumbly after baking.
4

Flatten the formed ball of dough slightly into a disk, wrap it tightly in plastic wrap, and place it in the refrigerator for at least 30 minutes. Chilling the dough is essential for the butter to harden, which will prevent the dough from shrinking during baking and ensure its flakiness.

The dough can be prepared a day in advance and stored in the refrigerator. Before rolling it out, take it out for 5-10 minutes to soften slightly and prevent cracking.
5

Take the chilled dough out of the fridge. Lightly dust the countertop or pastry board and the rolling pin with flour. Roll out the dough into a round shape about 3-4 mm thick and larger in diameter than the tart pan. Gently wrap the dough around the rolling pin and transfer it over the pan, then unroll it, lining the bottom and sides of the dish. Press the dough against the edges, and trim the excess with a knife or by rolling the pin along the edge of the pan.

Use a tart pan with a removable bottom, 24-26 cm in diameter. If the dough cracks while transferring, don't worry – just patch the hole with a piece of dough, pressing it with your fingers.
6

Prick the bottom of the dough densely with a fork. This will prevent air bubbles from forming during baking. Place the prepared tart pan with the dough back in the refrigerator for 15-20 minutes. This step will further chill the dough and minimize its shrinking.

Do not skip this step! Chilling the dough again in the mold is very important for the final shape of the tart.
7

Preheat the oven to 190°C (fan) or 200°C (top-bottom). Take the form out of the fridge. Cover the dough with a sheet of baking paper and fill it with weights – special ceramic balls, dry beans, or peas. Place it in the preheated oven and bake for 15 minutes. After this time, carefully remove the paper with the weights and bake for another 5-7 minutes, until the bottom is lightly golden and dry. Remove from the oven and set aside.

This is called 'blind baking'. Thanks to it, the tart base will be crispy and won't soak up the moist filling. The weight prevents the dough from rising.

Preparing the filling

8

While the base is baking, prepare the filling. Clean the chanterelles thoroughly using a brush or a small knife, removing any dirt and needles. Then quickly rinse them under cold running water and immediately dry with a paper towel. Cut larger mushrooms in half or into quarters, leaving smaller ones whole.

Ingredients: Chanterelles
Never soak chanterelles in water! They absorb it like a sponge, which makes them watery and lose their flavor. A quick rinse and thorough drying is the best method.
9

Peel the onion and chop it into small cubes. Peel the garlic and chop it or press it through a garlic press. In a large skillet, heat 1 tablespoon of rapeseed oil over medium heat. Add the onion and sauté for about 5-6 minutes, stirring occasionally, until it becomes translucent and soft. At the end of sautéing, add the chopped garlic and cook for another minute until it releases its aroma.

Ingredients: Onion, Garlic, Rapeseed oil
Use a large skillet (about 28 cm in diameter) so that the ingredients have enough space. Add the garlic at the end, as it burns quickly and becomes bitter.
10

In a pan with onion and garlic, add fresh spinach in batches. Stir until the leaves 'wilt' and significantly reduce in volume. Cook for 2-3 minutes until all the water released by the spinach evaporates. Season with a pinch of salt and pepper. Transfer the cooked spinach to a bowl and set aside.

Ingredients: Fresh spinach, Salt, Black pepper
It is important to thoroughly drain the water from the spinach; otherwise, the filling will be too watery. If you are using 'baby' spinach, this process will be very quick.
11

In the same empty pan, heat a little oil or butter (if needed). Increase the heat and add the prepared chanterelles. Fry on a fairly high heat for 5-7 minutes, stirring not too often, until the mushrooms are browned and the water has evaporated. Season with salt and pepper at the end of frying.

Ingredients: Chanterelles
Frying on high heat will make the mushrooms brown rather than cook in their own juice. Salting at the end also helps to evaporate the water and preserve the texture of the mushrooms.

Egg mixture

12

In a medium-sized bowl, whisk 3 eggs (180g) thoroughly with a whisk. Add 30% cream (200ml) and mix until you achieve a uniform, smooth mixture. Season the mixture with a pinch of salt, freshly ground black pepper, and grated nutmeg. Mix again.

Ingredients: Egg, 30% cream, Salt, Black pepper, Nutmeg
Use a whisk to aerate the mixture well, which will make the filling fluffier. Remember that feta cheese is salty, so don't overdo it with the amount of salt in the egg mixture.

Baking

13

On the pre-baked tart base, evenly spread a layer of spinach with onion. On top of the spinach, place the sautéed chanterelles. Crumble the feta cheese with your hands into smaller pieces and scatter it over the entire surface of the filling.

Ingredients: Fresh spinach, Chanterelles, Feta cheese
Spread the ingredients evenly so that each piece of quiche is equally delicious. You can leave a few nicer chanterelles and pieces of feta to arrange on top for a better visual effect.
14

Gently and slowly pour the prepared egg and cream mixture over everything. Make sure the mixture reaches all the nooks and crannies between the ingredients. If you are using optional pumpkin seeds, sprinkle them on top of the quiche.

Ingredients: Pumpkin seeds
Pour the mixture slowly, preferably by the spoonful or in a small stream, so as not to disturb the arrangement of the filling ingredients. You can gently shake the pan to level the mixture.
15

Reduce the oven temperature to 180°C (fan) or 190°C (top-bottom). Place the quiche in the oven and bake for about 30-35 minutes. The quiche is ready when the egg mixture is set (the center may still be slightly jiggly), and the top is appetizingly golden.

To check if the quiche is ready, insert a wooden stick or knife into the center. If it comes out clean, without any traces of raw mixture, the dish is baked. Baking time may vary depending on the oven.
16

Remove the baked quiche from the oven and let it sit for at least 15-20 minutes before slicing. This will allow the filling to set, making it easier to cut the quiche into neat portions. Serve warm or at room temperature.

Cutting the hot quiche straight from the oven will cause the filling to spill out. Patience in this step is key for a perfect serving!

Fun Fact

💡

The word 'quiche' comes from the German word 'Kuchen', meaning cake. The dish originates from Lorraine, a region on the border of France and Germany, and its most famous version is Quiche Lorraine with bacon and cheese.

Best for

Piknik Lunch do pracy Lekka kolacja Przyjęcie w ogrodzie Brunch

Tips

🍽️ Serving

Mushroom quiche tastes best served with a simple arugula or mixed greens salad, drizzled with vinaigrette dressing. It can be served as a main dish for lunch or a light dinner, and cut into smaller pieces makes for an elegant appetizer. For transport, it's best to wrap each piece individually in baking paper.

🥡 Storage

Leftover quiche can be stored in the refrigerator, covered with foil, for up to 3 days. It is best to reheat it in an oven preheated to 160°C for 10-15 minutes, which will help the crust regain its crispness. Reheating in the microwave is possible, but it will make the pastry soft.

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