Chanterelle Quiche
Chanterelle Quiche
Let the Mushroom Hunt Begin
Autumn is the perfect quiche making time. There is something about these yellow mushrooms that always call my name. Since being a child and wandering in the forests it always made me so happy and exited to go mushroom hunting. Especially when returning with those yellow beauties. As Chanterelles are non toxic, they are very easy to prepare and often accompany my autumn dishes. That is why I decided to get an easy, tasty and healthy recipe up here as well. Slowly growing my savoury section here on my website, so happy about that 
Hope you will like this recipe. Let me know in the comments!
Eat, Sleep, Hunt Mushrooms, Repeat
This is my fall fashion. Combining being in the nature with being in my kitchen. Nothing makes me happier than local seasonal nature gifts. From berries to fruit to veggies to mushrooms. Though the weather gets more rainy and cold this is one of my favourite seasons. Supporting my mental health and being friendly towards my wallet as well, win-win.
Here, in this recipe, I challenged my Blendtec blender to make some buckwheat flour. I used to buy all the fancy glutenfree flours until Blendtec entered my life. Now I can grind anything (well, still edible grains) into flour within seconds. I just put raw Buckwheat groats into the Blendtec Wildside jar, used the touch speed bar and ended up having a nice smooth buckwheat flour. It was easier than I thought! Check my Blendtec review post with discount codes here.
For the filling I previously fried the mushrooms with some greens. Pulsed the tofu micture in my Kitchenaid small food processor and mixed them all together. Then let the oven do most of the job and ready it is.
Chanterelle Quiche That Is:
- Easy
- Healthy
- Filling
- Vegan
- High in protein
- Gluten free
- Dairy free
Chanterelle QUiche
Servings: 12 pieces
Equipment
- food processor
Ingredients
Crust
- 1 cup almond flour 150g
- 1 cup buckwheat flour 150g
- 1 flax egg 1tbsp flax meal + 4 tbsp water
- 1/2 tsp salt
- 2 tbsp ghee melted
- 2 tbsp almond milk
- 2 tbsp water
Filling
- 250 g firm tofu
- 100 g broccoli
- 80 g leek
- 150 g chanterelle mushrooms
- 2 galric cloves
- 4 tbsp water
- 4 tbsp almond milk
- 1 tbsp ghee
- 2 tbsp nutritional yeast
- 1/4 tsp turmeric powder
- 1/4 tsp black pepper
- 1 tsp salt
Instructions
Crust
- make the flax egg - stir together flaxmeal and water and let it sit for about 15 min to thicken
- In a bowl mix all the crust ingredients together, using either a fork or your hands
- add some extra water if the dough seems too dry
- press the dough into a tart mold
- bake in 180 C° for 10 minutes
Filling
- cut garlic, veggies and mushrooms into smaller pieces
- first, fry garlic in ghee, then add mushrooms and veggies and stir in medium hear until nicely cooked
- turn the heat off, put the lid on and let them steam for 10 min
- in a food processor blend tofu, milk, water, salt and spices until nicely creamy
- add half of the veggie mix and pulse to combine, but do not over blend unless you prefer a very smooth creamy quiche
- pour the mixture on the crust and even it out with a spatula
- now add the rest of the veggies on top and slightly press them down into the cream
- top it with some extra nutritional yeast
- bake in 180 C° for 30 minutes
Notes
- Tart mold 24 cm
- I used Blendtec blender for making the buckwheat flour
- I used Kitchenaid for making the tofu filling
- You can substitute the plant milk with water if you don´t happen to have at home or if you are a plantbased milk fan you can entirely use the milk in the recipe instead of water.
Don´t forget to tag me on your posts on instagram with #lifetreatsrecipe and @my_life_my_treats so I can enjoy all your creations!
Also, reminding you of my Blendtec discount codes “lifetreats10” and “lifetreatstwister”. Check more about them here.
Become a Mushroom - be down-to-earth, keep a low profile, know when to show up, be a fun-guy
Are you a mushroom hunter as well? Let me know in the comments
xoxo, LT
xoxo, LT
Share this post:
Share on facebook
Share on twitter
Share on pinterest
Share on email
Share on print
Recent:
HI & WELCOME
Welcome to my page!
I am a professional ballet dancer, yoga teacher and TCM student.
I share love, happiness, positivity, healthy recipes and a bit of my own thoughts and travels.
Feel free to follow me here as well as on my Instagram and Pinterest.
With Love,
@my_life_my_treats
Looking for Something?
Follow me on Instagram
