Ingredients
The pastry
Pâte Brisee (ready-made)
400g
14oz
1.60cup
26.80tbsp
Pouring
heavy cream
125g
4.23fl oz
milk
63g
2.13fl oz
egg
75g
2.63oz
0.30cup
5tbsp
salt
2g
0.07oz
0.13tbsp
ground black pepper
The filling
bacon
100g
3.50oz
0.40cup
6.70tbsp
onions
100g
3.50oz
0.40cup
6.70tbsp
garlic
20g
0.70oz
1.34tbsp
potatoes
100g
3.50oz
0.40cup
6.70tbsp
broccoli
100g
3.50oz
0.40cup
6.70tbsp
porcini mushrooms
100g
3.50oz
0.40cup
6.70tbsp
hot pepper
cream cheese
100g
3.50oz
0.40cup
6.70tbsp
cheddar cheese
50g
1.75oz
3.35tbsp
gouda cheese
50g
1.75oz
3.35tbsp
cherry tomatoes
100g
3.50oz
0.40cup
6.70tbsp
rosemary
salt
ground black pepper
Decor
truffle
olive oil
Method
The calculation in the recipe is for two 16cm (6.30 inch) quiches.
Pouring
Whisk all the ingredients in a bowl until combined.
The filling
- Fry the garlic and onion quickly in olive oil, stirring constantly. Cut the potatoes into cubes, and blanch in boiling water for a minute. Rinse the broccoli thoroughly, and blanch in boiling water. If you are using dried porcini mushrooms, soak it and then quickly fry in olive oil. Cut the mozzarella into 1cm (0.40 inch) cubes. Cut the bacon and hot peppers into small pieces.
- Cut the cherry tomatoes in half, and spread evenly on a baking sheet. Drizzle with olive oil, and sprinkle with rosemary, salt and black pepper.
- Stir to spread the dressing evenly. Bake for 10 minutes at 392F (200C). Then reduce heat to 302F (150C), and bake for another 15 minutes.
Assembly & serving
- Spoon the filling into 80% baked pastry bases, and sprinkle with a little cheddar and gouda.
- Fill with the prepared filling, and bake for 40 minutes at 347F (175C).
- Drizzle with olive oil, and garnish with thinly sliced truffle.
