Where the wild things are: Petit chanterelle quiches with wild herb salad and brambles

Chanterelles, Pfifferling, Schwammerl… however you call this little yellow gems with the peppery taste. They are my favourite mushrooms and I absolutely love looking for them in the forrest. It’s so much fun and so satisfying picking your own chanterelles for dinner. I would like to share with you this petit chanterelle quiches with wild herb salad and beautiful brambles. I prefer picking small and crisp chanterelles, they are perfect for this little wild garden on a plate. 

The mini quiche are super easy to prepare and with some extra sweet potato and runner beans – from my balcony garden 🙂 – it’s a wonderful weekend lunch. The wild herb salad with fresh picked brambles make it a great summer recipe.

By the way, for all you fructose malabsorption sufferers: You can easily eat chanterelles as long as they are cooked. I usually have problems with raw mushrooms. Brambles and berries are also perfect for a fructosefriendly diet, so add some extra to your salad!

Share your take on this petit chanterelle quiches with wild herb salad and brambles or any other of my recipes! Tag me on Instagram as @fifthfloorkitchen and use #fifthfloorkitchen hashtag. I love seeing your pics!

Petit chanterelle quiches with wild herb salad and brambles

Where the wild things are: Mini Pfifferling tarte with wild herbs and brambles.

Servings: 6 quiche
short crust
  • 250 gram flour
  • 125 gram unsalted butter
  • 1 free range egg
  • pinch salt
chanterelle topping
  • 3 free range eggs
  • 100 ml cream
  • 1-2 dash Worcester Sauce
  • 1-2 dash tabasco
  • 80 gram grated cheese (Gouda, Emmentaler, Appenzeller)
  • 200 gram chanterelles
  • 1 bunch parsley
  • 4-5 runner beans
  • 1 small sweet potato
  • 1/2 lime
  • pepper
  • salt
  • olive oil
herb salad
  • 1 handful brambles
  • baby leaf salad
  • herb salad
  • 1 lime
  • 1 tbsp pumpkin seed oil from Styria
  • 1 tsp mustard
  • 2 tbsp white wine vinegar
  • 1 tsp rice syrup
  • 1 tbsp olive oil
  • salt
  • pepper
  1. For the Quiche dough: Mix the flour, egg and salt together in a large bowl. Add the cold butter straight from the fridge to the flour and rub in the mixture. Gently mix with a dough scraper or with your hands until the dough comes together in a ball. Lightly flour your work surface, tip the pastry ball onto it, and knead with your hands until you have a smooth dough. Wrap it in clingfilm and let it rest in your fridge for at least 1 hour. 

  2. In the meantime trim and brush clean your chanterelles. Peel and slice the sweet potato very thin. Wash and trim your runner beans and cut into 2 cm slices. Bring salted water in a small pot to a boil. Blanch the sweet potato slices and runner beans for about 3 minutes. Afterwards rinse sweet potato slices and beans with cold water and leave them on a kitchen towel to dry.

  3. Preheat oven to 200°C.

  4. Remove the quiche crust from the fridge and flour your work surface. Roll out the pastry 2-3 mm thick. Line your mini quiche dishes, leaving an overhang of pastry. Prick the bottoms of your pastry with a fork a few times. Place some greaseproof paper on top and fill with baking beans. Now place the quiches in your oven and cook for 15 minutes. After the 15 minutes remove baking paper and baking beans and leave pie for another 8 minutes in the oven. Remove from the oven and allow to cool. 

  5. Wash and chop parsley. Heat up some olive oil in a pan and add chanterelles. Fry them for 4 minutes and then add juice of half a lime, the chopped parsley and season to taste with salt and pepper. 

  6. Now for the topping of your quiche. Mix eggs, cream, salt, pepper and grated cheese together. Spread out sweet potato and runner beans nicely on the quiche bottom. Pour the egg-milk over the veggies. Now top it with your fried chanterelles. Brush the sweet potato with some olive oil and put the quiches into the oven for 30 - 40 minutes.

  7. In the meantime wash and trim your baby leaves and wild herbs. For the dressing mix juice of a lime, pumpkin seed oil from Styria, rice syrup, white wine vinegar, olive oil, mustard, salt and pepper. When you are about to serve the quiche marinate the wild herbs in the dressing and arrange on plates. Top the herb salad with brambles. 

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