So this is the second part of the crayfish party theme. This quiche is made of our famous cheese from västerbotten which is a classic combo when you eat crayfish. The västerbotten cheese is strong in flavour, its taste is a bit like Parmesan cheese, salty, but with more bitter notes. The cheese is aged between 12-14 months. If you’re not in sweden you might have some trouble finding our lovely cheese, but then you can use some aged parmesan cheese instead.
You need:
2 eggs
50ml milk
1 small onion
200ml heavy cream
200g chanterelles
300g västerbotten cheese
For the dough:
350ml flour
125g butter
3 tbsp water
a pinch of salt
Make the dough in a food processor. Add the butter and flour, pulse until the flour and butter are well combined in small crumbles. Add the cold water and a pinch of salt. Process until the dough becomes firm. Wrap the dough in some plastic and let it set in the fridge for at least 30 minutes.
After the 30 minutes press your dough into pie crust and pre bake on 200° for about 15 minutes.
Fry your chanterelle and diced onion in butter or oil. When the onions are soft and the chanterelles are golden brown, whisk your egg, cream and milk in a bowl and add the mushrooms and onion. Season with salt and lots of fresh grounded pepper. Now add the cheese in the quiche filling, mix together and fill your pie crust. Bake on 200° for about 30-40 minutes until the pie looks golden and the filling has set. Smaklig måltid!
Foodspiration 