Pumpkin and Chanterelle Mushroom Quiche
Ingredients:
1 puff pastry sheet
1 egg
1/2 cup milk
1/4 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon pepper
1 cup canned pumpkin
3/4 cup shredded Gruyere cheese
1/2 cup chopped fresh chanterelle mushrooms
Method:
1. Preheat oven to 375 degrees F (190 degrees C). On a lightly floured surface, roll pastry to a 1/8-in.-thick (3-mm-) sheet. Trim even with edge of pan. Line pan with pastry. Trim pastry even with edge of pan. Prick pastry several times with fork. Bake for 8 minutes. Cool on a wire rack.
2. In a small bowl, whisk together egg, milk, salt, thyme and pepper.
3. In a medium bowl, stir together pumpkin, Gruyere cheese and mushrooms. Pour into crust. Pour egg mixture over filling.
4. Bake for 25 minutes. Reduce oven to 350 degrees F (175 degrees C). Bake for an additional 20 minutes or until filling is set. Cool on a wire rack for 10 minutes. Serve warm.
Potential changes & improvements:
-If you want a more savory quiche, add in some bacon or sausage.
-For a vegetarian option, use a meatless sausage.
-Try different types of cheese, such as cheddar, Swiss or mozzarella.
-Add in other vegetables, such as onions, peppers, zucchini or spinach.
Works Well With…
-Serve quiche with a side salad for a complete meal.
-Pair quiche with a cup of soup for a light lunch.
Common Mistakes:
-Overcooking the quiche will result in a dry, tough crust and rubbery eggs.
-Not prebaking the crust will make for a soggy bottom.
Nutritional Information:
-Serving size: 1 slice
-Calories: 250
-Fat: 16 g
-Saturated fat: 5 g
-Cholesterol: 80 mg
-Sodium: 360 mg
-Carbohydrates: 16 g
-Fiber: 2 g
-Sugar: 3 g
-Protein: 8 g
Allergens:
-Eggs
-Milk
-Wheat