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Chanterelle and zucchini quiche


Pie crust

  • 3 deciliter wheat flour
  • 1 pinch salt
  • 60 grams cold butter
  • 2 tablespoon cold milk


  • 1/2 zucchini, cut in cubes
  • 400 grams chantarelles, cut in smaller pieces
  • 1 chopped onion
  • 2 tablespoon butter
  • 2 teaspoon thyme
  • 150 grams creamcheese
  • 2 eggs
  • 3 deciliter cream or milk
  • 1 teaspoon garlic powder
  • salt and pepper according to taste
  • 100 grams feta cheese


  • Heat the oven to 175 degrees.
  • In a bowl, mix together flour, salt and butter with your hands.
  • Add the milk and mix until you have a soft dough.
  • Spray a 35 cm pie thin with oil or butter. Press out the dough so it covers the bottom and sides.
  • Pre-bake the pie crust for about 10 minutes.

Make the filling

  • Fry the onion, chantarellss and zucchini in butter until they are soft.
  • Add the thyme and fry for a couple of minutes.
  • Whisk together cream cheese and eggs until you have a smooth batter.
  • Whisk in the milk or cream.
  • Add garlic powder, salt, and pepper. Taste the batter and put as much salt and pepper you want.
  • Put the zuccini and mushrooms into the pie crust and pour the egg mixture over.
  • Cruble the feta cheese over the pie.
  • Bake for about 45 minutes or until it is light brown.