It was our last day in Paradise and a lot to deal with before leaving the country side and going back home again. Turning the water off, taking the boat up, storing the kayaks and garden furnitures, do the packing and taking care of all the food that was left in the fridge and freezer. But despite all the work we had ahead of us, I just couldn’t resist taking one last round in the nearby woods to see if there were any autumn chanterelles left. Not that I needed any, the freezer was already overfilled, but just for the fun of picking them. And this is what I came home with.
So why not kill two birds with one stone and use the mushrooms with the stuff still left in the fridge and freezer (which might otherwise have been thrown in the garbage can) – cheese, cream, eggs, spinach and bacon – and make a couple of pies and invite our neighbours over for a farewell dinner.
So this is what I came up with – an autumn chanterelle, bacon and spinach pie.
Autumn chanterelle, bacon and spinach pie
- 3 dl flour
- 125 gram butter
- 1 tbsp ice cold water + 1 tbsp white wine vinegar
- 1/2 – 1 tsp salt (to your own taste)
- 2 tsp dried thyme
- 4 eggs
- 3 dl light cream
- 1 heaped tsp Dijon mustard
- 1 pressed clove of garlic
- salt and pepper to taste
- 250 gram frozen spinach, thawed, squeezed to drain
- autumn chanterelles or other mushrooms
- 1 package of bacon (140 grams)
- 100 grams grated Swedish Västerbotten cheese (a Swedish version of parmesan cheese) or any other strong flavored cheese
- grated nutmeg (optional)
Preheat oven to 225º C
- Make the pie crust by mixing all ingredients except water/vinegar in a food processor. When mixture starts to crumble, add water/vinegar, little by little until the crumbles form a dough.
- Roll out pastry on a lightly floured surface into circle, larger than the pie pan, and carefully lift it into the pan.
- Gently press pastry against bottom and sides of pan. Trim overhang and prick bottom with a fork.
- Prebake pastry for about 7-10 minutes until pastry is dry.
- Cut bacon in pieces and fry until crisp and let it drain on paper towels.
- Fry the spinach until all liquid is gone and season with grated nutmeg, salt and pepper to taste.
- Fry the chanterelles in a dry pan until the liquid is gone, then add butter to the pan and fry for another few minutes.
- Combine the eggs, cream, pressed garlic, mustard, salt, and pepper in a bowl.
- Layer the bottom of the pie crust with some of the grated cheese, add spinach, chanterelles and bacon.
- Pour egg mixture and the rest of the cheese on top.
- Lower the heat to 200º C and bake for about 30-35 minutes until the egg mixture is set.