Quiche with chanterelles and smoked duck

Quiche with chanterelles and smoked duck. A delicious cake with a lot of flavorful filling. You can prepare such a cake for the holiday or please your family with a delicious dinner. For the filling, you can use the usual fried duck, but it is the smoked taste that gives the baking a special piquancy. Quiche with chanterelles and smoked duck.

Ingredients

Cooking time 50 minutes

for the test:
flour 10.58 oz (300 g)
butter 5.29 oz (150 g)
chicken egg 1 PC.
salt 1 teaspoon

For filling:
chanterelles 14.11 oz (400 g)
smoked duck 14.11 oz (400 g)
milk 11.83 fl oz (350 ml)
sour cream 3.53 oz (100 g)
salt 1 teaspoon
chicken egg 1 PC

Instruction. Quiche with chanterelles and smoked duck.

Cooking quiche with chanterelles and smoked duck

Prepare the dough. Cut cold butter into small cubes. Add the sifted flour with salt and chop with a sharp knife or in a blender into crumbs. Add the egg and knead a smooth dough. Wrap the dough in clingfilm and refrigerate for half an hour.

Chanterelles and well washed from dirt, the legs of mushrooms are cleaned from the outer skin and cut them in half. Simmer the chanterelles in a pan with butter until the liquid evaporates.

Cut the duck into small cubes, if you use raw duck, then cook it with spices.

Cut a circle out of parchment paper to fit the shape, and brush it with oil. Roll out a circle of dough so that the edges slightly go beyond the size of the form, form the sides.

Transfer the paper with the dough to the form, prick the dough with a fork. Put the meat with chanterelles on top of the dough, leave a couple of chanterelles and chop them in a blender.

Whisk the egg with sour cream and milk, season with salt and chanterelles. Fill the pie with the resulting mixture.

Bake the custard pie with chanterelles and smoked duck in the oven for 15 minutes at 356F (180C) degrees, then another half hour at 302F (150C) degrees. Serve the pie to the table warm.

Serving: put a piece of pie on a plate, pour the sauce over it, and garnish with a sprig of parsley.

Bon appetit and delicious pie!

Recent Posts

Elena Petrova

I am a journalist and co-founder of Elena Sunshine Magazine. I am an entrepreneur with 20 years of experience. In my magazine I want to share my experience, talk about beauty news, fashion trends, delicious...

Mikhail Borisov

I am a editor and co-founder of Elena Sunshine Magazine. I have 10 years of experience in mass media as a journalist and editor. I also do software testing. For the magazine, I provide high quality content...