Leek, Mushroom & Truffle Quiche

Leek, Mushroom & Truffle Quiche

Ingredients

  •  1/2 packet (about 200g) Shortcrust Pastry
  • 6 Chestnut Mushrooms
  • 1 Leek
  • 3 Eggs
  • 1 Black Truffle
  • Some Double Cream
  • Fresh Thyme
  • Salt & Pepper

What to do with some Italian Truffles kindly bought as a Christmas present, but now residing in the cupboard without a purpose? Make a posh Quiche!

How to

 

You will need: a 28cm (11inch) Loose-Bottomed Fluted Flan Tin

Thinly slice the Mushrooms & fry in a little butter until you start to think they look tasty and pinch one out of the pan.

Set aside and now gently fry the Leeks (chopped) until softened. Just before taking the Leeks off the heat, stir in a good pinch of fresh Thyme.

Prepare your base: roll out the pastry to fit a 28cm (11 inch) loose-bottomed fluted flan tin.

Under your breath mutter over and over ‘loose-bottomed fluted flan tin’ while nervously lowering your pastry into the said tin.

Wet a sheet of baking paper, scrunch up, pat dry with a tea towel and place into the tin on top of the pastry (see photo right)

Fill the baking sheet with rice, dried peas, baking beans etc

Bake at 180°c for 20 minutes.

Remove the paper with the rice/peas/beans and put back in for 5 minutes to firm up the pastry.

Once firmed, put the Mushrooms and Leeks into the pastry base.

Beat the eggs with a good slosh (1 dollop or 1/2 a scoot) of cream.

Season with Salt & Pepper.

Pour the mixture into the base evenly, making sure it covers the Mushrooms & Leeks.

Take your Black Truffle and grate it finely over the top.

Bake at 180°c for 30-40 minutes until the eggs have set (they will wobble a bit in the middle).

Eat warm or cold.

 

 

 

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