Caramalised Onion, Fresh Truffle and Emmental Quiche

Damian Sandercock, Piper Street Food Co, Kyneton


300g    Caramelised onion

1 Tbs   Thyme leaves

150g    Emmental cheese (grated)

50g      Dijon mustard

200g    Thickened cream

2          Eggs

3gm     Fresh truffles


Make custard by combining cream, mustard, egg, salt and pepper and whisk thoroughly.

Fold in cooled leek and gruyere cheese, check seasoning. 

In a bowl, combine the onion, thyme and custard

Pour into pre-baked quiche shell made with short
crust pastry and cook in moderate oven (160C) for 30-40 mins. 

Press centre of the quiche. It should be slightly “springy” once cooked. If not, cook for a further 10 minutes.

Remove and allow to stand for 5 -10 minutes before serving. 

Shave the truffle with a micro plane over the quiche and present as a whole at the table before serving.

Serve with a simple salad of dressed leaves.

Homestyle quiche- perfect around a big, noisy table or at a tranquil picnic


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