Truffle Quiche

Published on: 13 November 2022

Quiche aux truffes
Truffle Quiche



  • 450g flour
  • 2 ½ tablespoons canola oil
  • 150g French butter from the French Market shop, cut in small pieces
  • 2 egg yolks
  • 1 teaspoon truffle salt


 Directions to make the pastry 

  1. Mix the sifted flour, oil, 1 teaspoon salt and 150g butter together until it is well blended and looks like fine breadcrumbs.
  2. Beat the 2 egg yolks together and pour into the flour mixture, mix together well
  3. Add a little chilled water from time to time to bind the mixture while you knead the dough until it forms a soft ball. Pastry should not get warm so handle lightly
  4. Wrap in plastic and leave to rest in fridge for 12 to 24 hours.
  5. Preheat the oven to 180C degrees
  6. Lightly flour a board and roll out pastry thinly.
  7. Line a large tart dish with the pastry. Prick pastry well, cover with baking paper and bake for 10 minutes.

Directions to make quiche:

  1. Wash and peel mushrooms, trim bases and slice thinly
  2. Melt 65g butter in frying pan and lightly fry mushrooms for 5 minutes. Season lightly with some salt.
  3. Remove from pan and allow mushrooms to drain in a sieve to remove excess liquid, (keep liquid to use in a stock)
  4. Beat the eggs thoroughly, add the cream and whisk together
  5. Brush the truffle lean and thinly shave it
  6. Add cooked mushrooms, the sliced truffle (reserve a few slices to decorate top of baked quiche (alternatively add the preserved truffle) salt and pepper and stir in well.
  7. Pour the mixture into the pastry shell and bake for 25 minutes at 180C degrees until the quiche is firm in the centre and golden brown on top. Test with a knife in centre of quiche to see it is cooked.

Serve the quiche hot topped with thin slices of fresh truffle, accompanied by a watercress salad dressed with black truffle oil, salt and ground black pepper. Pair with the Ca’Bianca Barolo wine available from the French Market shop in Cape Town or order online with us.

Bon Appetit!

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