Kantarellpaj (Swedish Chanterelle Quiche) is a modern Swedish recipe for a vegetarian quiche with a chanterelle mushroom and Västerbotten cheese filling in an egg and cream base. The full recipe is presented here and I hope you enjoy this classic Swedish version of: Swedish Chanterelle Quiche (Kantarellpaj).
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
In Sweden, chanterelle mushrooms, kantareller, hold a special place in culinary culture. The tradition of foraging for wild mushrooms, including chanterelles, is deeply ingrained in Swedish culture. Many Swedes enjoy spending time in nature, picking mushrooms, and using them in various dishes. The popularity of chanterelles in Sweden can be attributed to their unique flavour and versatility in cooking. They have a delicate, nutty taste with a pleasant earthiness, often described as rich and complex.
This makes such a delicious autumn dinner. It’s rich, flavourful, and not even that hard to make!
Ingredients:
For the Wholemeal Pastry:
150g wholemeal flour
200g plain (all-purpose) flour
300g cold butter, diced or grated
150g ice cold water
For the Filling:
500g cream
5 eggs plus 1 for egg wash
Salt and freshly-ground black pepper, to taste
Filling Additions:
Approximately 200g Västerbotten cheese or mature cheddar, Parmesan, or any other semi-hard/hard cheese you prefer
1 small onion, diced
2-3 handfuls Chanterelles or other well-flavoured wild mushrooms
3-4 sprigs of thyme
4 tbsp of butter
4 tbsp of oil
Method:
Sift together the wholemeal flour, plain flour and salt into a large mixing bowl.
Add the cold grated or cubed butter to the flour mixture and quickly combine it with your hands or a pastry cutter until the mixture resembles large beans.
Stream in the ice-cold water while mixing the dough with your hands or a spatula. Mix until the dough comes together in a shaggy mass. Avoid over-mixing or waiting for the dough to become wet or sticky.
Form the dough into a ball, wrap it in clingfilm, and refrigerate for at least one hour, or preferably overnight for the best results.
When ready to bake, pre-heat your oven to 190°C (375°F).
Roll out the chilled pastry on a floured work surface and carefully transfer it to a pie dish. Gently press it into the edges of the dish, trimming away any excess dough.
Now prepare the dish for blind baking. Grease a sheet of kitchen foil and use to line the pastry. Fill with baking beads or beans, place in the centre of your pre-heated oven and bake for 15 minutes. Remove from the oven, take out of the oven and remove the foil and baking beans. Brush the pastry with a beaten egg then return to the oven and bake for an additional 5 minutes, until the pastry is dry and beginning to colour.
Melt the butter and oil in a pan over medium heat. Season with a little salt then use to fry the diced onion for about 3 minutes, or until soft and translucent remove with a slotted spoon and set aside. Using the same pan, add more oil and butter if needed. Now add in the chanterelles and continue frying until they turn golden. Scatter over the thyme leaves, season with salt and freshly-ground black pepper and continue frying until they release their liquid and this has evaporated away. Take off the heat and set aside to cool.
In a mixing bowl, whisk together the cream and eggs. Season with salt and black pepper.
Once the pastry has cooled, layer the cooked onions on the bottom, followed by about half of the cheese, and then the fried chanterelles. Pour the egg and cream mixture over the filling and sprinkle the remaining cheese on top.
Place the quiche in the pre-heated oven and bake for approximately 45 minutes, or until the filling is set and the top is golden brown.
Allow the quiche to cool completely before slicing into wedges and serving.
)
