Bacon Truffle Quiche in Puff Pastry
This recipe calls for both a truffle and truffle oil, but you can leave out the truffle and still achieve that unique truffle flavor by using the oil.
1 sheet frozen puff pastry
8 oz. bacon
3 oz. white cheddar cheese, shredded
1 preserved truffle
4 eggs
2 cups heavy cream
¼ teaspoon salt
1 tablespoon black truffle oil
Equipment: 10″ deep dish pie pan
Natural Gas cooktop and oven
Serves 4
Preheat oven to 425 degrees.
Defrost the puff pastry until you can easily unfold the sheet, about 30 to 45 minutes. Trim and round off the corners of the pastry sheet and roll out on a lightly floured board until it is large enough to fit into the pie pan. Lightly grease the pie pan and line with the pastry; crimp the edge so that it stands up away from the rim of the pan.
Fry the bacon, cool, and break into small pieces.
Grate the truffle on a kitchen rasp and set aside.
Break the eggs into a large bowl and beat with a wire whisk until yolks and whites are well combined. Beat in the cream, salt, and oil. Fold in the grated truffle.
Spread the crumbled bacon on the bottom of the pastry, then spread the grated cheese over the bacon and ladle in the egg mixture.
Bake for 15 minutes; reduce heat to 325 and bake for another 20 minutes until a knife inserted in the center of the quiche comes out clean. Remove from the oven and let it rest for 10 minutes before slicing.