Chantarelle and goat cheese quiche with chickpea crust
This pie is a perfect complement at a crayfish party when you're looking for an alternative to the more classic side dish "västerbottenpaj". The super simple and yummy crust made of only chickpeas and almond flour makes it perfect for gluten intolerants. Because chickpeas contains a lot of protein and less carbs than normal flour this is a really good low carb option as well.
4 portions (6 if used as side dish)
30 min preparation + 1 hour in oven
Crust
1 can (400 g) of chickpeas
0,5 dl of almond flour
2 tbs of olive oil
Salt
Pepper
Filling
500 g of chantarelles
2 scallions
1 tbs of ghee (or milk free butter)
200 g of goat cheese
5 dl of oat cream (I usually use the swedish brand Oatly's iMat here)
4 eggs
1 tbs of vegetable stock
Salt & Pepper
thyme to taste
Instructions
Heat the oven to 200 degrees.
Mix all the ingredients for the crust in a food processor until you have a smooth texture.
Put a baking paper in the bottom of a springform pan and coat the inside with the chickpea mixture. If the mix is to sticky just pour some extra almond flour on top before spreading it.
Put in oven for about 10-15 minutes or until it looks golden.
Meanwhile, start frying the chantarelles with butter and scallions until all the fluid is absorbed by the mushrooms.
Then add the cream and small pieces of goat cheese and cook for about 10 minutes until all the cheese has melted.
Let the cool for a few minutes and then quickly whisk the eggs in.
Season with vegetable stock, salt and pepper and finally thyme. Don't forget to taste it.
Pour the mix into the pie crust and bake for about 30-40 minutes.
Let the pie rest for another 15 minutes to let it set before cutting it.
Ser ut och låter fantastiskt gott!