| Truffled goat cheese mini quiches |
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What happens at the end of the week when the food shopping should have been done, but it wasn't? Empty fridge time. Improvisation time! Here is a light gourmet meal that worked well in truffle season. 1 sheet frozen puff pastry cut into quarters, thawed 3 truffled* eggs 100g (approximately) truffled** creamy goat cheese 1/4 cup sour cream salt and pepper to taste 4 small mushrooms, sliced truffle pieces Using small greased pie tins arranged on a baking tray, place one quarter of the pastry in each one, pressing down so that the edges and bottoms touch the sides and base of the tins. Prick pastry bases in a couple of places with a fork. Bake in a preheated fanforced oven at 170C for about ten minutes. The pastry should be beginning to brown very lightly. Meanwhile mix together the eggs, goat cheese and sour cream until smooth. Season to taste with salt and pepper. Remove the tins from the oven and put one sliced mushroom in the base of each quiche pastry base. Spoon in a quarter of the filling and scatter finely chopped truffle pieces on top. I used the truffle which had been flavouring the goat cheese. Return pans to the oven, increase heat to 190C and switch to regular baking mode. Bake for 30 minutes until puffed and golden. Cool a little and then serve with salad. Makes 4. ++++ *eggs may be 'truffled' by placing several whole eggs (in the shell) in a large glass jar with a truffle or part of a truffle, then sealed tightly. **I 'truffled' my goat cheese by putting an amount of cheese in a screwtop glass jar with a small chunk of truffle. It was this truffle I chopped up to top the quiches. ©original recipe by Sally Hammond |
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