Mushroom & Goat Cheese Quiche with White Truffle Flaked Sea Salt
Our new White Truffle Gourmet Sea Salt adds incredible depth and pungency to a simple quiche recipe. We've used the classic pairing of mushroom and goat cheese to let the salt shine, but you can incorporate this gourmet seasoning to any quiche to get that rich, garlicky-umami flavour.
Mushroom & Goat Cheese Quiche with White Truffle Flaked Sea Salt
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Category
Main
Cuisine
French
Servings
4-6
Prep Time
15 minutes
Cook Time
40 minutes
Ingredients
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1 9 Inch pie crust (homemade or store-bought)
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2 Tbsp. Extra Virgin Olive Oil
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1 Small shallot, finely diced
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2 Cups mushrooms, chopped
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2 Tsp. Fresh thyme leaves
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6 Large eggs
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¾ Cup whole milk or cream
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½ Cup goat cheese, crumbled
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White Truffle Sea Salt, to taste
Directions
Blind bake the crust: Preheat oven to 375°F (190°C). Line your 9-inch pie crust with parchment, fill with weights or beans, and bake for 10–12 minutes. Remove weights and bake 5 minutes more. Let cool slightly.
While the crust bakes, heat EVOO in a skillet. Add the shallot and cook 2 minutes. Toss in the mushrooms and thyme, season with White Truffle Sea Salt and pepper, and sauté 8–10 minutes until browned and soft. Set aside to cool slightly.
In a bowl, whisk together eggs and milk or cream. Season lightly with White Truffle Sea Salt and pepper.
Spread the mushroom mixture evenly into the crust. Crumble goat cheese overtop. Pour the egg mixture gently over everything. Tap the pie plate to settle the filling.
Bake for 35–40 minutes at 350°F (175°C), until the center is just set and the top is lightly golden. Let rest for at least 10 minutes. Finish with a generous sprinkle of White Truffle Sea Salt right before serving.
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