Wednesday, 13 November 2013

Mini quiches with cold smoked reindeer

A little while ago I asked the blog's Facebook followers what they'd like to see in the blog next time the baking mania takes over. Something "autumnal and mushroomy" was one of the wishes. And the wish did not go unnoticed - hope you'll like it!

Part of me is already getting ready for the wailing of the foreign readers after the get to the list of ingredients. It features reindeer. Yes, that cute little thing pulling Santa's sleigh. And yes, we cruel Northerners actually eat it - you see, it's an animal and therefore made of meat. But don't you go losing all your hope - with the prices they charge for the meat there'll be plenty more left for that Christmas duty as well! 

Unlike with pelmenis and reindeer sliders this time mine came from the shop. I'm afraid I just might have exhausted the reserves of our in-house reindeer herder. In case you can't stomach the idea of reindeer, you could substitute it with Serrano ham or bacon, chopped finely and fried in a pan until crisp.

Some time ago, high on baking-induced endorphins, I bought a muffin tin that's been waiting to be broken in. It wasn't quite time for cupcakes though and I used it to make these mini quiches instead. They provided the final resting place for the dried black trumpets left over from kale quiche. This time I soaked them in hot water to plump them up. The rehydration liquid didn't go to waste either - I let it cool and used it for the pie crust! Rest I saved and will use... perhaps for mushroom risotto? The liquid is just soooo full of flavour!

The base is the galette recipe, familiar from harvest pie and kale quiche as well. In order to make it more nutrient I substituted some of the flour with rye flour.

This recipe makes 9 mini quiches but naturally you can bake one regular sized one too - though in that case you might want to double the ingredients for the filling. The good thing about cold smoked reindeer is that thanks to its strong flavour a little goes a long way. You could also add some cheese into these - in that case less egg-cream mixture will do. 


3.75 dl flour (1,25 dl rye flour, 2,5 dl all purpose flour)
90 ml olive oil
1 tl salt
90-120 ml soaking liquid from the mushrooms

In case you are using dehydrated mushrooms, start the operation by soaking them first. Boil enough water to cover them, soak for about 15 minutes until they've plumped up and drain. Reserve the liquid and let cool.

Add oil into the flour and salt and rub to crumbly mixture. Then add the water (from the mushrooms) a little at a time until you've got a soft dough that sticks together. Roll (between two sheets of parchment) to a thin sheet and, using a cookie cutter or an appropriately sized glass or a bowl (the diameter in mine was appr. 13 cm) cut into discs. Place them into the holes in the muffin tin, smoothing over the bottom and the edges.  Or divide the dough into 9 portions and press directly into the holes. 

A tip that makes it easy to remove the quiches form the tin is to cut some parchment into strips and slip them under the dough before lining them with pastry (remember to cut them long enough to have the ends sticking out). Let rest in cold until you're ready to fill them.


1 small red onion
2 dl cold smoked reindeer crumbs
1 dl mushrooms
1 generous tbsp thyme (or 1/2 tbsp dried variety)
1 generous tsp fennel seeds, roughly minced
salt (carefully), pepper

Peel the onion and cut it in half. Slice finely. Sauté in a pan until soft and then add mushrooms. Fry for a minute and then add reindeer and spices. Let cool.

Divide the filling (about 1,5 tbsp/ quiche) and pour the egg-cream- mixture on top.


2  dl cream
1/2 dl (full fat) milk
3 eggs

Beat the eggs lightly and combine with the rest of the ingredients. Pour into the quiches and bake at 200° until filling has set and the pastry shells have got a bit of colour on them (about 20 minutes). 




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