Dried Cèpe Quiche

Name: Dried Cèpe Quiche (Quiche aux Cèpes Sèches)
Cuisine: French
Ingredients: 1 recipe Basic Pie and Tart Dough; ¼ cups (about 1 ounce/30 g) dried cèpes (porcini; Italian brands are usually the best); ¼ cups (about 1 ounce/30 g) dried cèpes (porcini; Italian brands are usually the best); ½ cup [125 ml] semidry Madeira; ¼ pound [115 g] pancetta or prosciutto (in one slice, prosciutto preferably from the end piece; optional); 1 tablespoon butter (if you’re using prosciutto); 1 tablespoon butter (if you’re using prosciutto); 1 tablespoon butter (if you’re using prosciutto); 2 tablespoons olive oil; 1 large clove garlic, chopped fine; 1 large shallot, chopped fine salt; 1 large shallot, chopped fine salt; pepper; 3 large eggs; 2 cups [500 ml] milk, or more as needed

Quiche aux Cèpes Sèches

Preparation info

Makes
6
First-Course

Difficulty
Medium

Appears in

Glorious French Food

By James Peterson

Published 2002

About

Ingredients

1 recipe Basic Pie and Tart Dough
¼ cups (about 1 ounce/30

Europe
France
Pastry
Starter
Main course
Mediterranean

Method

Roll out the dough and prebake the tart shell.

Rinse the cèpes quickly under cold running water. Toss them with the Madeira in a small mixing bowl and let them soak for 30 minutes; 15 minutes into the soaking, turn them in the Madeira so that they all soak evenly.

Preheat the oven to