Last weekend at the cottage I made this hearty quiche with a double filling; parmesan, chanterelles and herbs with potato crust. We picked mushrooms during our morning walk in the woods and all the veggies comes from the garden. Of course this dish is all gluten and lactose-free.
Our very own potatoes, a mandoline gives me perfect slices to make the crust. Put in the oven with some oil, salt and pepper. Bake for 15 minutes, 200 Celsius. Fry chanterelles with oregano, thyme, spring onions and mangold. Or whatever that is in season. Add the filling into the crust followed with the egg mixture: 4 eggs, parmesan, ruccola, sugar snaps, parsley, mint and more oregano. Top with even more cheese. Bake until firm. Serve warm or cold. Enjoy with a glass of wine. Or two.