Servings: 6
Time: 45 minutes prep, 1 hour cooking, 1 hour 45 minutes total
INGREDIENTS:
- 2 cupped handfuls fresh mushrooms
- 2 cupped handfuls grated cheese (gruyere or similar)
- 3 eggs
- 1 shallot finely diced
- 120 ml milk
- 120 ml double cream
- 1/2 tsp nutmeg
- 1/2 tsp thyme
- 5 tbsp butter
- 1 1/2 cups The Truffleist Black Truffle Granola with Honey
- 1/4 cup The Truffliest Truffle Honey
PREPARATION INSTRUCTIONS:
- Preheat oven to 350F / 175 C
- To make the crust, add the granola, honey, and 4 tbsp of butter (melted) to a food processor. Pulse until it is a crumbly, wet sand texture. Add the mixture to your quiche pan and press into a pie crust, making sure to press evenly on the base and up the sides of the pan. Place into the fridge for 15 minutes until it is more firm. Bake in the oven for 10 minutes until golden and fragrant. Take crust out of oven to let cool while you make the filling.
- Meanwhile, heat 1 tbsp of the butter in a frying pan and add the shallot until translucent before adding the mushrooms. Fry until cooked and slightly browned, stirring through some fresh thyme, salt and pepper. Remove from the heat.
- In a bowl, whisk together the eggs, milk, cream and nutmeg and season with salt and pepper.
- Put half the grated cheese at the bottom of the pie crust, then half the mushrooms layered on top. Ladle in half of the milk/cream mixture (if you just slosh it in you'll lose the layers) and then repeat. Put back in the cooler oven for 40 minutes or until the filling looks set and not too loose when you jiggle it slightly.
- Place on a cooling rack and leave to rest for 20 minutes before enjoying with a nice green salad simply dressed.
