300g Caramelised onion
1 Tbs Thyme leaves
150g Emmental cheese (grated)
50g Dijon mustard
200g Thickened cream
2 Eggs
3gm Fresh truffles
Ingredients
Method
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.
