Quiche with chanterelle mushrooms, zucchini and camembert

So, I know, I haven’t been writing at all during the last couple of months, but I wasn’t actually cooking that much either. My life has changed a lot. My erasmus year in Sweden is over. Later with my beloved friends we went to Iceland, and it was perfect. When I got back home, I was Lund-sick a lot. I didn’t know what to do next, I didn’t have any plans, and it was awful. Fortuately (or not) I found a job, and I move out from my parents again. Now I’m on my own, just with my cat, Tosiek. We are not cooking that much, cause I don’t have time or energy after work, but I hope it will change when I get use to this routine. Anyway, I had my weekend free, and I decided to eat sth good finally. And so it is, a perfect dish for the end of holidays (Yes, I made this recipe almost 1 month ago, when you could find the perfect fresh mushrooms). It’s a quiche with my favourite chanterelle mushrooms, a bit of yellow zucchini and camembert. It will serve 4 hungry people, and I think you will enjoy it a lot 🙂
Quiche with chanterelle mushrooms, zucchini and camembert



  •     250 g of wheat flour
  •     150 g cold butter
  •     1 egg
  •     pinch of salt


  •  250 – 300 grams of washed and dried chanterelle mushrooms
  •  1/3 yellow zucchini (may also be green)
  •     half of camembert
  •     1 medium onion, chopped
  •     1 clove garlic
  •     2/3 of the white part of leek
  •     200 ml of cream 30%
  •     1 egg
  •     2 tablespoons grated Grana Padano cheese
  •     1-2 of fresh rosemary leaves
  •     salt pepper

Dough: chop the butter with the flour. Then add the egg and pinch of salt. Knead the dough quickly and put in the fridge for a minimum 30 minutes. Then roll out thinly and lay off on, previously greased with butter, the tart form. With a fork make holes in the bottom of the dough to prevent growing. It is also good to put on top aluminum foil and sprinkle peas / beans or special baking balls, also to stop the dough from growing. Bake on 180 degrees for 10 minutes. Then remove the “load” and insert again in the oven for 5-10 minutes. Then leave to cool.

Stuffing: Finely chop onion, garlic and leek. Fry on 1-2 tablespoons of olive oil. Add the chanterelles (if they are big, cut them into slightly smaller pieces) and dice zucchini. Fry for about 10 minutes. In the middle of cooking add a rosemary leaf. In the meantime, beat the egg and mix with cream and grated Grana Padano, salt and pepper. Camembert cut into slices and finely chop the rosemary leaves. When the mushrooms and zucchini will be ready and baked dough cool down, put the stuffing from the pan on the bottom of the tart, then pour cream sauce on it. Arrange slices on the top and sprinkle with camembert and chopped rosemary leaves.

Bake for about 30 minutes at 170 degrees.

Bon appetit! 🙂

Quiche with chanterelle mushrooms, zucchini and camembert

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