Truffle Gouda & Roasted Portobello Mushroom Herb Quiche

Quiche Crust:

  • 3 cups of all purpose flour (APF)
  • 2 Tbsp of chopped chives
  • 1 tsp of kosher salt
  • 3/4 cups of cubed un-satled butter
  • 3/4 cups of cubed vegetable shortening 
  • 1 Tbsp of distilled white vinegar
  • 1 large beaten egg

Quiche Filling:

  • 3 portobello mushrooms thinly sliced
  • 2 cups of grated truffle gouda cheese
  • 2 Tbsp of salted butter
  • 1 cup of heavy cream
  • 8 large eggs
  • Kosher salt
  • Freshly cracked black pepper
  • 2 sprigs of rosemary, thyme, marjoram, tarragon, de-stem and finely chop
  • 1 Tbsp of Sadaf Sabzi Kookoo dried herb mix
  • 1 shallot thinly sliced 
  • 1 fennel bulb thinly sliced
  • 1 Tbsp of black truffle butter

Step By Step Recipe:

  1. Start by cleaning off the portobello mushroom with a damp kitchen cloth. 
  2. Next, remove the stems and thinly slice the mushrooms.
  3. Place the mushrooms on a sheet pan, and drizzle with olive oil, and season with kosher salt and freshly ground black pepper.
  4. Place in a pre-heated oven at 400 degrees for 15-20 minutes. 
  5. Once cooked, remove the mushrooms from heat and set aside to cool.
  6. Next, to make the crust start by mixing together the all purpose flour with the kosher salt, the chopped chives, the cubed butter, and the vegetable shortening.
  7. Mix all the ingredients together in a large bowl with a pastry cutter until it looks like small grains and pebbles. 
  8. Next, with a fork, mix in the beaten egg, distilled vinegar, and 5 Tbsp of cold water.
  9. Once the dough comes together, form it into two disks, wrap one up with plastic wrapping and set aside in the refrigerator (or freeze up to six months) for another day. 
  10. Roll out the other disk and transfer onto the quiche baking dish. Press dough into place to line the baking dish.
  11. To make the filling of the quiche, in a skillet set over a medium high heat, saute the sliced shallot and fennel in truffle butter until soft and browned (10-15 minutes). Once cooked set aside to cool then combine with the cooled roasted mushrooms. 
  12. Next, gently whisk together the eggs and cream in a large bowl, then add in the grated truffle gouda cheese, kosher salt and freshly cracked black pepper. Mix to combine.
  13. Next add in the chopped fresh herbs, and the Sadaf Sabzi Kookoo dried herb mix to the filling. Mix to combine. 
  14. Now add in the cooked and cooled vegetables to the mix, and stir to combine. 
  15. Now, pour the filling into the crust lined baking dish. 
  16. Next, place the quiche baking dish onto a sheet pan and cover loosely with aluminum foil. 
  17. Place in a pre-heated oven at 400 degrees, bake for 45 minutes, then remove foil and continue to cook for another 10-15 minutes (until golden brown). 
  18. Remove from oven and let sit for 5-10 minutes before serving. 
  19. Top with fresh basil leaves (optional)
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