For the dough:
250g Le Moulin flour “Fir all Gebrauch” (T55)
1 tsp salt
110g cold butter
35ml cold water
For the filling:
170g black truffle paste
1 garlic clove
2 tbsp crème fraîche
For the custard:
20g parmesan, grated
A few drops of truffle oil
salt and pepper
Fresh truffle, sliced
Makes 6 small quiches of 12 cm – Prep: 45min – Fridge: 2h – Oven: 30 mins
For the dough, put the flour and salt in a bowl. Cut the butter into cubes and add to the flour. Rub between your hands until you get fine breadcrumbs, add the egg and water and knead into a dough.
Shape the dough into a disc and wrap in cling film. Refrigerate for 2 hours to firm up.
Preheat the oven to 170°C fan.
Cut the mushrooms into a fine duxelle. Melt the butter in a frying pan, peel and crush the garlic and fry for a minute in the butter. Add the mushrooms with a pinch of salt and cook for 5 minutes until the mushrooms have released all their water. Transfer into a bowl and leave to cool. Once cooled, fold through the crème fraîche and adjust the seasoning with salt and pepper. Set aside.
For the egg custard, mix the eggs, cream, parmesan and truffle oil in a jug and season with salt and pepper.
Grease 6 x 12 cm quiche tins.
Take the dough out of the fridge and roll out thinly on a floured work surface. Cut the dough into 4, lift a piece of dough into a tin, press down lightly and cut off any excess dough. Repeat with the remaining 3 dough pieces, then roll out the leftover dough again and line the two remaining quiche tins with it.
Prick the pastry bases a few times with a fork. Distribute the truffle paste at the bottom of each quiche tin, then top with the mushroom duxelle and finish with a ladle of custard.
Bake the quiches in the preheated oven for 30 minutes.
When ready to serve, decorate the quiches with raw mushrooms slices, fresh truffle slices and a bit of lamb’s lettuce.