Chanterelle and thyme quiche

Happy 2013, everyone!

I hope the new year brings you every success and lots of adventures, culinary and otherwise.

s&h readers know that quiche is one of my very favorite things {check out these recipes for asparagus & ramp quiche and delicate marrow and tomato quiche}. Chanterelles are also one of my favorite things in their all too brief season in the fall.

Tip: This is a great recipe for entertaining or bringing to a pot-luck. If you can’t find chanterelles, use any wild mushroom you prefer.

Chanterelle and thyme quiche

You’ll need:

• Pate brisee 
• 2 thyme sprigs, picked and chopped + more for decoration, if desired
• 3 eggs
• 6 T milk
• 2 T wholegrain dijon mustard
• 1/4 cup grated asiago cheese
• about 3.5 oz fresh chanterelles or other wild mushrooms
• small white onion, chopped
• salt, pepper
• olive oil

1. Roll out your dough, drape in a 9 inch pie pan and refrigerate.

2. Prepare the mushrooms: wash and dry the chanterelles well, then chop roughly; heat up a tablespoon of olive oil in a large sauté pan and cook the onion until just translucent; and mushrooms and cook stirring often until golden; season lightly with salt and pepper.

3. In a large bowl, whisk together milk, eggs, mustard and cheese. Fold in the mushrooms.

4. Preheat oven to 375F. Pour filling into your prepared pie pan and top with thyme and a little bit freshly cracked black pepper. Bake for about half an hour until filling is set in the middle and the crust is golden-brown.