Recipes in the world of Flavilo

Truffle and goat cheese quiche on a rustic plate

Truffle and Goat Cheese Quiche

The origin of quiche can be traced back to the Lorraine region of France in the 16th century, where this savory pie was created. Originally, it was made with bacon and an egg-cream filling, but modern gastronomy has reimagined the recipe, giving rise to more special variations. The truffle and goat cheese version is a true delicacy, making it an elegant dish thanks to its special ingredients. This recipe is perfect for festive occasions, special lunches, or an elegant dinner. The distinctive aroma of truffle perfectly harmonizes with the creamy texture of goat cheese, and the crispy pastry shell completes the experience. Tip: Serve with fresh arugula or a balsamic salad if you are looking for a lighter, refreshing side.

Prep Time 20 min
Preparation 40 min
Total 1 hr
2150 Kcal
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Ingredients for this recipe

Servings: 6
⭕ 1 packet Puff Pastry
⭕ 150 g Goat Cheese
⭕ 200 ml Heavy Cream
⭕ 3 Eggs
⭕ 20 g Truffle
⭕ 1 tsp Salt
⭕ 0.5 tsp Ground Black Pepper

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    Preparation Steps

    1

    Preheat your oven to 350°F (180°C) on convection mode. This ensures even heat distribution for a perfectly baked quiche.

    2

    Line a pie dish with the puff pastry. Press the pastry edges into the sides of the dish, then prick the bottom with a fork to prevent it from puffing up during baking. Tip: For pre-baking, use parchment paper and dry beans as weights.

    3

    Pre-bake the crust for 10 minutes, or until it turns slightly golden brown. This prevents it from becoming soggy under the filling, ensuring a crispy base.

    4

    In a bowl, whisk the eggs, then add the heavy cream, salt, and pepper. Mix thoroughly until you have a homogeneous mixture.

    5

    Grate or thinly slice the truffle. For best results, use a truffle shaver or mandoline. Use sparingly, as the flavor is intense.

    6

    Crumble most of the goat cheese over the pre-baked crust, sprinkle with the truffle slices, then pour over the egg and cream mixture. Finally, crumble the remaining cheese on top.

    7

    Return to the oven and bake for another 25–30 minutes, or until the filling is set and lightly golden brown. You can check by gently shaking the dish – if the center is still too liquid, let it bake for a few more minutes.

    8

    Let cool for at least 10 minutes before slicing. This will make it easier to cut, and the flavors will meld together even more.