• 1 ready-made yeast dough layer
  • 250 grams (8.8 ounces) chanterelles, boiled
  • 5 broccoli florets
  • Dried tomatoes to taste
  • Salt to taste
  • Pepper to taste


  • 200 grams (7.05 ounces) sour cream (20%)
  • 50 grams (1.75 ounces) milk
  • 70 grams (2.45 ounces) curd (9%)
  • 2 eggs
  • Salt to taste


  • Rolling Pin

    A must-have for rolling out the dough evenly. Tip: Lightly flour your surface and rolling pin to prevent sticking.

  • Baking Mold (8.6 inch diameter)

    Essential for shaping your pie. Tip: Grease it properly to ensure easy removal of the pie.

  • Mixing Bowls

    Helps in organizing your ingredients. Use separate bowls for the filling and the basis ingredients.

  • Whisk

    Perfect for blending the filling ingredients smoothly. Tip: Use a silicone whisk to avoid scratching your bowls.

  • Measuring Cups and Spoons

    Ensure precise measurement for perfect results. Tip: Level off your measurements for accuracy.


Step 1

1. On a lightly floured surface, roll out the yeast dough into a circle large enough to fit an 8.6-inch diameter baking mold. Tip: If the dough sticks, dust your rolling pin and surface lightly with flour.

Step 2

2. Grease the baking mold with butter and gently lay the rolled-out dough over it, pressing it into the bottom and sides. Tip: Use the back of a spoon to smooth the dough evenly.

Step 3

3. Divide the broccoli into small florets if not already done, and ensure the chanterelles are boiled and prepped. Tip: Steam or blanch the broccoli if you prefer them softer.

Step 4

4. Mix together the chanterelles, broccoli, and dried tomatoes with salt and pepper to taste, then spread this mixture evenly over the dough in the mold. Tip: For a more intense flavor, let the vegetable mixture sit for a few minutes before placing it in the dough.

Step 5

5. In a separate bowl, combine the sour cream, milk, curd, and eggs. Whisk the mixture until smooth. Tip: For a fluffier filling, use an electric mixer on low speed.

Step 6

6. Pour the filling mixture over the vegetable mixture in the mold, spreading it out evenly. Tip: Tap the mold gently on the counter to eliminate air bubbles.

Step 7

7. Bake the pie in a preheated oven at 392°F (200°C) for about 25 minutes, or until the filling is set and the crust is golden. Tip: Check the pie after 20 minutes to ensure it doesn’t overcook.

Step 8

8. Let the pie cool slightly before serving. Bon Appetit! Tip: Serve with a fresh green salad for a complete meal.


Serve your incredible chanterelle and broccoli pie warm for the best experience. 🥧

This versatile pie can be a delightful brunch dish, paired with a fresh salad drizzled with lemon vinaigrette. For a more indulgent meal, serve it with a side of creamy mashed potatoes and roasted vegetables. 🌿

For an elegant touch, garnish with fresh herbs like parsley or chives. Your family and friends will be reaching for seconds! 🌟 Don't forget a glass of chilled white wine to complement the earthy flavors of the chanterelles. 🍷


Gluten-Free Variation:
🌾 Swap the ready-made yeast dough with a gluten-free dough alternative. Make sure to also check that all packaged ingredients are labeled gluten-free.

Vegan Variation:
🌿 Replace sour cream with a plant-based sour cream, and use almond or soy milk instead of regular milk. Substitute curd with a vegan cheese spread, and use flax eggs (1 tbsp of flaxseed meal + 2.5 tbsp water per egg) instead of regular eggs. Now, everyone can enjoy this delectable pie!


  • Why is my dough sticking to the surface when I roll it out?

    Make sure to lightly flour both the surface and the rolling pin. If it's still sticking, chill the dough for a bit.

  • How do I know when the pie is fully baked?

    The pie is done when it turns golden brown on top and the filling is set. You can also insert a toothpick into the center, and it should come out clean.

  • Can I use other types of mushrooms?

    Absolutely! Try using shiitake, portobello, or button mushrooms for a different flavor.

  • What's the best way to store leftovers?

    Wrap the pie in aluminum foil or plastic wrap and keep it in the refrigerator. It should stay fresh for up to 3 days.

  • How can I prevent the pie crust from getting soggy?

    Blind-bake the pie crust for about 10 minutes before adding the filling to help it stay crisp.

  • Can I make the pie ahead of time?

    Yes, prepare the pie up to the baking step a day in advance, store it in the fridge, and bake it fresh when needed.

Nutrition facts

Recipe Yield:1 pie
Calories:This pie contains approximately 2300-2500 calories.
Calories (Min - Max):2300 - 2500
Total Fat:120g
Saturated Fat:60g
Total Carbohydrate:220g
Total Sugars:20g