Combining the buttery flavor of black trumpets with the caramelized notes of Louis Cyr cheese, it makes a nourishing yet indulgent meal. It can be served with a green salad.
This quiche is delicious straight from the oven, but it's also very good cold, perfect to serve at brunch or even for a gourmet lunch.
Ingredients
- 1 package of store-bought puff pastry
- 3 free-range eggs
- 1 1/2 cups 15% cream
- 1 slice (170g) of Louis Cyr cheese from the Fromagerie Bergeron
- 1 sachet of 15 g of Racines boréales dehydrated black trumpets
- 1 leek, roughly chopped
- 1 tbsp chopped parsley
Preparation
- Preheat oven to 375°F (190°C). Line a 9-inch (23 cm) pie plate or 6 small tartlet plates with store-bought puff pastry. Using a fork, prick the bottom of the pastry all over. Place parchment paper over the pastry and add baking weights (or dry rice). Bake for about 18 minutes for the small plates and 20 to 25 minutes for the large plate, until the pastry is lightly browned.
- Meanwhile, pour 2 cups of water into a saucepan and bring to a boil. Remove from heat, then add the entire bag of dried black trumpet mushrooms. Let rehydrate for 5 minutes, then drain and set aside*.
- Roughly chop the leek and parsley. In a saucepan, melt 2 tablespoons of butter over medium heat. Add the leeks and cook for 3 to 4 minutes, until softened. Add the rehydrated mushrooms and continue cooking for 3 minutes. Remove from heat and set aside.
- Remove the tart shells from the oven, then remove the baking weights and parchment paper. Let cool slightly. Grate the Louis d'Or cheese. In a bowl, whisk the eggs with the cream, Dijon mustard, chopped parsley, and salt and pepper to taste.
- Spread the grated cheese over the bottom of the tart shells (or fold it directly into the quiche mixture), add the mushroom and leek filling, then gently pour the egg mixture over the top. Bake until the quiche is set and lightly golden: about 25 minutes for the small molds and 35 to 40 minutes for the large mold. Let cool for a few minutes before serving.
Serve with a green salad or soup. Enjoy!
*Note: do keep the very flavourful mushroom rehydration water to use in a sauce or a risotto!
