Kantarellpaj: Swedish Chanterelle Quiche
Kantarellpaj is essentially Swedish chanterelle quiche, and it happens to be one of my favorite types of quiche to make. I absolutely love quiche! You can see my enthusiasm for it in my previous post here.
Based on Vibes
Like many savory recipes, this one is all about vibes. While it is specifically for chanterelles, you can make it with any mushrooms that you find delicious. Whether it’s button mushrooms, portobellos, porcinis, or yellowfoot mushrooms, feel free to experiment. In the recipe, I’ve written 2 or 3 handfuls of chanterelles. However, since hand sizes vary, it might not be accurate for other types of mushrooms.
Consider this recipe a starting point. You have the recipe for the filling/batter/egg mixture/whatever you want to call it and the crust. Now, you can decide what “inclusions” to add. Add as many or as few mushrooms and alliums as you’d like. The only rule of thumb is to ensure there is enough egg mixture to bind all the filling together. Even if it doesn’t bind perfectly and the pie falls apart when you slice it, it will still taste good (don’t forget to season all your inclusions individually!). Quiche is fun, not stressful. Just vibe with it, and it will turn out great.
Chanterelles
Chanterelle mushrooms, also known as Cantharellus cibarius, are a type of edible wild mushroom. They have a distinctive funnel or trumpet-shaped cap with a vibrant golden-orange color. The cap is usually wavy and has ridges instead of gills underneath. Chanterelles are native to many parts of the world, including Europe, North America, and Asia.
Kantareller
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 flavor and versatility in cooking. They have a delicate, nutty taste with a pleasant earthiness, often described as rich and complex.
As an Ingredient
Chanterelles are used in a wide range of dishes, including soups, sauces, pasta dishes, and, of course, quiche. Due to their limited availability and the skill required to successfully find and harvest them, chanterelles are considered a delicacy. The anticipation and excitement surrounding the chanterelle season in Sweden contribute to their status as a highly sought-after and celebrated ingredient.
Swedish “Paj”
The Swedish word for pie is “paj,” pronounced the same way but spelled to reflect Swedish pronunciation rules. Just like a pie, paj can be sweet or savory. However, in the US, any savory pie with an egg-based filling would likely be called a quiche, which is a French word. Nevertheless, in Swedish, it’s still “paj.” Just a fun fact about the Swedish language for you.
Kantarellpaj, Swedish chanterelle quiche, makes for a delicious autumn dinner. It’s rich, flavorful, and not even that difficult to make!
Kantarellpaj: Swedish Chanterelle Quiche
Ingredients
Whole Wheat Pie Dough
- 150 g whole wheat flour
- 200 g all-purpose flour
- 300 g cold butter
- 150 g very cold water
Filling
- 500 g cream
- 5 eggs plus 1 for egg wash
- Salt to taste
- Pepper to taste
Inclusions:
- Approximately 200g Västerbotten cheese or sharp cheddar, Parmesan, or any other semi-hard/hard cheese you prefer
- 1 small onion diced
- 2-3 handfuls* Chanterelles or any other type of mushrooms
- 3-4 sprigs of thyme
- Several tablespoons of butter
- Several tablespoons of oil
- Salt to taste
- Pepper to taste
Instructions
- Start by grating or cubing the cold butter and placing it in the fridge while you measure out the other ingredients.
- In a large bowl, mix the whole wheat flour, all-purpose flour, and salt together.
- 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 overmixing or waiting for the dough to become wet or sticky.
- Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least one hour, or preferably overnight for the best results.
- Preheat the oven to 190°C (375°F).
- Roll out the chilled pie dough on a floured surface and carefully transfer it to a pie dish. Gently press it into the dish, trimming any excess dough.
- To par-bake the pie shell, line it with foil and fill it with beans or pie weights. Bake for 20 minutes. Then, remove the beans and the foil then brush the crust with beaten egg. Bake for an additional 5 minutes.
- In a skillet, sauté the diced onion in butter and oil. Season with salt to taste.
- In the same skillet, sauté the chanterelles in plenty of butter and oil until they turn golden. Add the thyme, season with salt and pepper, and continue frying until done. Set aside and let cool.
- In a mixing bowl, whisk together the cream and eggs. Season with salt and pepper.
- Once the pie shell has cooled, layer the cooked onions on the bottom, followed by about half of the cheese, and then the sautéed chanterelles. Pour the egg and cream mixture over the filling and sprinkle the remaining cheese on top.
- Place the quiche in the preheated 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 serving.