Ingredients
Crust Ingredients



Filling Ingredients










Instructions
Step 1
Begin by boiling the potatoes until they are soft, then carefully peel off the skin.
Next, mash the potatoes thoroughly until they become a smooth puree. In a mixing bowl, combine the potato puree with two large eggs and the seasonings.
Transfer the potato mixture into a greased baking dish and evenly spread it out to form the bottom and edges of the quiche crust.
Bake the potato crust in a preheated oven at **180°C (356°F)** for approximately **30 minutes** until it’s lightly golden.
Step 2
Rinse the chanterelle mushrooms thoroughly under cold water, ensuring they are clean for cooking.
Finely chop the onions, chanterelles, and chicken breast into small pieces.
In a skillet, heat some oil and sauté the onions until they are translucent. Then, add the chopped chicken and cook until it’s mostly done, followed by the mushrooms last, cooking them just until tender.
Allow the filling to simmer on low heat until fully cooked through, about **10-15 minutes**.
Step 3
Once the potato crust is prepared and slightly cooled, spoon the mushroom filling onto the crust and spread it out evenly.
Add the shredded cheeses on top of the filling for an added richness.
Bake the assembled quiche at **180°C (356°F)** for about **40-45 minutes**, until the top is golden and bubbly.
After baking, let the quiche cool slightly to allow it to firm up before slicing and serving.