White cheddar & truffle quiche

Yield: 8 servings

Measure Ingredient
1.00 \N pie shell; in a fluted pan, unbaked
1.00 cup grated white cheddar cheese; plus
1.00 tablespoon grated white cheddar cheese
2.00 cup heavy cream
4.00 \N eggs
1.00 tablespoon white truffle oil
1.00 small truffle
1 \N salt; to taste
1 \N freshly-ground white pepper; to taste
1 \N truffle oil; for drizzling
1.00 tablespoon chopped parsley
1.00 tablespoon brunoise red pepper
1.00 tablespoon brunoise yellow pepper

Preheat the oven to 350 degrees. Cover the bottom of the pie shell with cheese. In a mixing bowl, whisk the cream and eggs together.

Whisk in the truffle oil. Shave the truffle paper-thin. Fold the truffle shavings into the egg mixture. Season the mixture with salt and white pepper and pour it into the pie crust. Place the pie pan on a baking sheet and bake for 55 minutes at 350 degrees or until the center is set and golden. Remove from the oven and let it rest for 5 minutes before slicing. Slice the quiche and place one slice in the center of a plate. Drizzle with truffle oil. Garnish with remaining cheese, parsley, and peppers. This recipe yields 8 slices.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2454 broadcast 12-11-1996) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

01-15-1997

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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