I love brunch. This is my favourite meal by far, and I love the ease of having something like a quiche already prepared. The flavours are always richer and more enhanced after the quiche has had a chance to sit overnight as well, which is another benefit to advanced preparation. I thought about my favourite Canadian ingredients and it really has to include crab, chanterelles, and corn. There is just something about the sweetness of the crab, the burst in your mouth juiciness of corn, and the earthiness of sauteed chantrelles with garlic that is just plain perfect. The gouda I love is from Gort's Gouda in Salmon Arm B.C., where my mom lives. It's organic and is outstanding. While the crab and the chanterelles are definitely the bell ringers on this grocery bill, the other ingredients are low cost. I buy my crab and fresh B.C. chanterelles at my local Costco for under $25 combined, which makes it even more affordable. I made this with a potato crust as I can't eat gluten, but a pastry crust would work just as well. I'd pair this with a tangy raspberry hazelnut vinaigrette mixed with fresh, tender leafy greens to round out the meal.
- Portion size 10 servings
- Credits : sashadog
Ingredients
Crust:
Filling:
Salad:
Vinaigrette:
Method
Preheat the oven to 375.Crust:
Squeeze as much liquid out of the potatoes as possible. Toss with potato starch and 1 tsp each salt and pepper. Lightly grease a 9-inch springform pan and evenly press the potato mixture along the bottom and up the sides of the pan. Generously spray top with cooking spray or brush with oil. Place in oven and bake until golden brown and crispy, 40-45 minutes. Alternately, prepare and bake your favourite pie crust.
Filling:
Meanwhile, heat a large skillet over medium high heat. Once hot, add 1 tbsp. of the butter and shallots and saute until lightly golden and soft.
Brush any dirt from chanterelles. Coarsely chop into 1-2 inch pieces. Add remaining 2 tbsp butter to the skillet and saute, stirring as needed, until softened and browned 10-15 minutes. Add the garlic and saute until this just becomes fragrant. Remove from heat and add the creamed corn.
Drain any liquid from the crab. Squeeze out any excess liquid from the crab meat itself. Add to the mushroom/corn mixture. Add the fresh chives and 2/3 of the basil to this mixture.
In a large bowl, combine the ricotta, sour cream, whipping cream, eggs, Gouda and Parmesan cheese (*reserving 1 cup grated Gouda for the topping), salt, and pepper to taste.
Combine 1/4 of the egg mixture with the mushroom mixture. Then add this back to the egg mixture and pour into the prebaked crust. Top with remaining Gouda cheese. Place in the oven and bake 40-45 minutes before checking to see if center is slightly wobbly but edges are set and top is brown. If not completely done, continue baking in 5 minute increments until done. Let cool 20 minutes before cutting.
Vinaigrette:
In a food processor, blend the mustard, salt, pepper, garlic and shallot until finely minced. Add the vinegar and honey and pulse to combine. Through the feed tube, pour in the olive oil in a drizzle to combine. Taste and adjust seasonings as required.
Dress and toss greens and grated carrot to desired amount of dressing and serve along side quiche.
