Sous Vide Egg Custard Quiche with Aged Comté and Black Truffle Recipe
Silky sous vide egg custard meets flaky pastry in this luxurious quiche, where the nutty depth of aged Comté cheese and earthy black truffle create an unforgettable harmony of flavors and textures.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry crust:</li><li class="ingredients-single-item">200g all-purpose flour</li><li class="ingredients-single-item">100g cold unsalted butter, cubed</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">1 large egg yolk</li><li class="ingredients-single-item">30-45ml ice-cold water</li><li class="ingredients-single-item">For the sous vide egg custard:</li><li class="ingredients-single-item">6 large eggs</li><li class="ingredients-single-item">300ml heavy cream</li><li class="ingredients-single-item">150ml whole milk</li><li class="ingredients-single-item">150g aged Comté cheese, grated (minimum 18 months aged) [substitute with aged Gruyère]</li><li class="ingredients-single-item">10g fresh black truffle, thinly sliced [substitute with 1 tbsp truffle oil]</li><li class="ingredients-single-item">1/2 tsp freshly grated nutmeg</li><li class="ingredients-single-item">1 tsp fine sea salt</li><li class="ingredients-single-item">1/4 tsp white pepper</li><li class="ingredients-single-item">For garnish:</li><li class="ingredients-single-item">5g additional fresh black truffle shavings</li><li class="ingredients-single-item">Fresh thyme leaves</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">Sous vide immersion circulator</li><li class="equipment-single-item">Large heat-safe water container</li><li class="equipment-single-item">Vacuum sealer or heavy-duty zip-top bags</li><li class="equipment-single-item">23cm (9-inch) tart pan with removable bottom</li><li class="equipment-single-item">Ceramic pie weights or dried beans</li><li class="equipment-single-item">Truffle shaver or mandoline</li></ul>
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Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by making the pastry crust. In a food processor, pulse the flour, salt, and cold cubed butter until the mixture resembles coarse breadcrumbs. The cold butter creates small pockets in the dough that will expand during baking, creating flaky layers.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the egg yolk and gradually pulse in the ice water, 1 tablespoon at a time, until the dough just begins to come together. Be careful not to overwork the dough, as this develops gluten and results in a tough crust.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Form the dough into a disc, wrap in plastic, and refrigerate for at least 30 minutes. This resting period allows the gluten to relax and the butter to firm up, preventing shrinkage during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the dough chills, set up your sous vide circulator in a water bath and preheat to 82°C (180°F). This precise temperature ensures your custard will set to a silky, creamy consistency without curdling.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Roll out the chilled dough on a lightly floured surface to about 3mm thickness. Carefully transfer to your tart pan, gently pressing into the corners. Trim excess dough, leaving a slight overhang to account for shrinkage. Prick the bottom with a fork and return to the refrigerator for 15 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Preheat your oven to 190°C (375°F). Line the chilled pastry with parchment paper and fill with ceramic weights or dried beans. Blind bake for 15 minutes, then remove the weights and paper and bake for another 5-7 minutes until the crust is lightly golden. Set aside to cool slightly while you prepare the filling.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>For the custard, whisk together eggs, cream, milk, salt, white pepper, and nutmeg in a bowl until well combined, but avoid incorporating excess air. The fat content in the cream and milk creates a luxurious mouthfeel in the final custard.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Carefully transfer the custard mixture to a vacuum-seal bag or heavy-duty zip-top bag. If using a zip-top bag, use the water displacement method to remove air (partially seal the bag, then slowly lower into water until just the seal remains above water, then close completely).</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Sous vide the custard for 1 hour. The precise temperature control ensures perfect protein coagulation for the ideal texture - not too firm, not too loose.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>While the custard cooks, reduce oven temperature to 160°C (320°F). Sprinkle 3/4 of the grated Comté over the bottom of the par-baked crust and arrange half the truffle slices evenly throughout.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>After one hour, carefully remove the bag from the water bath and snip one corner to create a small opening. The custard should be partially set but still pourable. Gently pour it into the prepared crust over the cheese and truffles.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Sprinkle the remaining Comté on top and arrange the rest of the truffle slices. The cheese on top will form a beautiful golden crust while protecting the delicate custard beneath.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Bake the quiche for 25-30 minutes until the edges are set but the center still has a slight wobble - it will continue setting as it cools. The precise sous vide pre-cooking ensures you won't overcook the eggs during this final bake.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Allow the quiche to cool for at least 30 minutes before removing from the pan. This cooling period is crucial for the custard to fully set while maintaining its silky texture.</li><li class="MethodStepper"><h4 class="step-title">Step 15</h4>Just before serving, garnish with additional fresh truffle shavings and a sprinkle of fresh thyme leaves. The residual warmth from the quiche will release the aromatic compounds in both the truffle and thyme. Serve warm or at room temperature for the fullest flavor expression.</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
Can I make this truffle quiche without sous vide equipment?
Yes! While sous vide creates the silkiest texture, you can make a traditional custard by gently heating the egg mixture to 80°C on the stovetop, stirring constantly. Cool slightly before pouring into your pastry case, then bake until just set with a slight wobble in the centre.
Why is Comté cheese ideal for making luxury quiche?
Aged Comté offers complex nutty, fruity and caramel notes that develop during its 18+ month aging process. Its excellent melting properties and robust flavour stand up beautifully to truffle without overwhelming it, while adding depth to the custard base that younger cheeses simply cannot match.
What's the best way to serve and store leftover truffle quiche?
Serve quiche at room temperature for optimal flavour. Store leftovers covered in the refrigerator for up to 3 days. Reheat individual slices in a 160°C oven for 10-12 minutes until just warmed through—avoid microwave reheating which can make the custard rubbery.
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