Chanterelle pie
Chanterelles add minerals, aroma, and a little fiber, while eggs and cream bring protein and fats. The almond and flaxseed crust is much lower in carbs than a regular shortcrust base.
Sort and rinse the chanterelles (200 g), then boil them in salted water for about 20 minutes after the water comes to a boil. Drain the mushrooms well.
Mix almond flour (80 g), flaxseed meal (20 g), and a pinch of salt. Add softened butter (50 g) and egg (50 g), then knead into a smooth dough.
Lightly grease a 16 cm baking pan. Press part of the dough over the bottom, shape the rest into 3-4 mm sides, prick with a fork, and bake the crust at 180°C for about 10 minutes.
For the filling, mix eggs (100 g), 35% cream (150 g), grated hard cheese (60 g), salt, and black pepper to taste. Place the chanterelles into the slightly cooled crust and pour the cream-egg mixture over them.
Return the pie to the oven and bake for another 30 minutes, until the filling is fully set and lightly browned. Let it stand for 5 minutes before slicing.
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