Type
Starters
Difficulty
Medium
Method
40 minutes
Season
Autumn
Ingredients for 4 people
250 g of plain flour
150 g of butter (cut into pieces and slightly softened)
1 organic egg (code 0)
1 teaspoon of salt
1 pinch of sugar
1 spoon of cold milk
250/300 g of Robiola Osella with Truffle
2 organic egg yolks (code 0)
50 g of dried chanterelle mushrooms (softened in hot water for about 15 minutes)
salt and pepper
Method
Create a mound of flour. Make a hollow in the middle and add the butter, salt, sugar and the egg. Mix the ingredients together and rub through the fingertips. Gradually incorporate the flour, gently rubbing the mixture until it takes on the consistency of breadcrumbs.
Add the milk, mixing it in with the fingertips, until the mixture begins to come together.
Knead briefly, forming a smooth, even dough. Make a ball, wrap it in film and place in the fridge for at least 30 minutes.
Squeeze the water out of the mushrooms and cook them in a pan with just a very small amount of oil, seasoning with a pinch of salt and pepper. Add a spoon of hot water if necessary.
Beat the eggs with the Robiola Osella with Truffle and spoon of milk (only if the egg and cheese mixture is too thick), adding a pinch of salt and pepper. Line some 10/12 cm round baking tins with the finely rolled out pastry, perforating it with a fork; add the egg and Robiola Osella with Truffle mixture and top with the mushrooms, sharing them evenly between each mini quiche. Bake in the oven at 180°C for about 18/20 minutes, until the pastry is golden and the filling is cooked.
N.B. You can use ready-made instead of home-made pastry.
