Check out this new, original recipe from your own charcutier Christopher Leach from The Beautiful Pig.
Christopher’s Quiche Lomo
4 oz - white mushrooms, cleaned and thickly sliced 1 tbs - unsalted butter 1 tbs - extra virgin olive oil 2 c - Half & Half ½ c - Parmagiano Reggiano cheese, grated 6 oz - Gruyere cheese, grated 2 lg eggs plus 1 yolk, lightly beaten ¾ tsp - kosher salt Pinch - cayenne pepper One deep-dish pie crust 50 Preheat oven to 425 degrees. Prepare pie plate with homemade or purchased crust. Place in freezer until ready to fill. In large sauté pan, gently brown Lomo slices over medium heat. Cool, coarsely chop and place in medium bowl. Warm butter and olive oil in the same pan. When first wisps of smoke appear, add mushrooms and sauté over medium high heat until excess moisture has evaporated. Cool and place in bowl with Lomo. Add remaining ingredients and mix well. Pour into prepared pie crust. Bake in 425 degree oven for 10 minutes. Reduce heat to 325 degrees and continue cooking 45 minutes to 1 hour, until top is golden brown and table knife inserted in center comes out mostly clean. Serve with fresh fruit.