Black Truffle, Parmesan & Mushroom Quiche

This crowd-pleasing truffle quiche showcase a rich, savoury duo of melty mascarpone and Parmesan cheese, earthy mushrooms, and our best selling and award-winning Black Truffle Paste – perfect for a delightful Sunday brunch.  


Serves 4 as a main course with fresh salad leaves


Prep time: 5mins, cooking time: 55mins, Total time: 1hr 

Notes / tips

  • For a vegetarian version remove the pancetta
  • Poke the crust with the tines of a fork across the bottom of the pie pan to avoid rising
  • Make sure the truffle paste is well incorporated into the mixture before pouring on to the crust 


    • 100g Black Truffle Paste 
    • 3 eggs
    • 50g Pancetta cut in 0.5cm cubes (optional)
    • 200g mascarpone cheese, drained 
    • 60g Parmesan cheese, grated 
    • 8 chestnut mushrooms, sliced
    • Sprig of rosemary, chopped
    • 1 pack of shortcrust pastry ready rolled (320g)
    • 200ml whole fat milk 
    • Vegetable oil for sautéing 
    • Salt for seasoning
    • Ground pepper for seasoning  
    • Butter and flour to line the tart pan


    1. Roll out dough on a clean, lightly floured surface into a 12-inch circle.
    2. Lightly flour a 10-12 by 1 1/2-inch tart pan with flour and then line it with the rolled out dough. Trim the edges and chill in fridge for 30mins. 
    3. Preheat oven to 180c.  Bake the crust for 10-12mins.
    4. Poke the crust with the tines of a fork across the bottom of the pie pan and let cool while you make the filling. 
    5. Heat oil in a large nonstick skillet over medium high heat. Sauté the pancetta for a minute, then add the mushrooms. Sprinkle with salt and pepper and cook until the mushrooms are softened.
    6. In a bowl mix whisk the eggs. Whisk in the mascarpone, milk, truffle paste, grated parmesan, salt and black pepper to taste.
    7. Add the cooked mushroom and pancetta along with the chopped rosemary to the egg mixture and continue to mix with a spatula. 
    8. Pour the mixture over the crust and bake for 40-45mins at 150°C.
    9. Remove to a rack and let cool for 20 minutes before slicing.
    10. Serve with a fresh garden salad.


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