White cheddar and truffle quiche

Yield: 8 servings

Measure Ingredient
1 \N Pie shell; in a fluted pan, unbaked
1 cup Grated White Cheddar cheese; plus
1 tablespoon Grated White Cheddar cheese
2 cups Heavy cream
4 \N Eggs
1 tablespoon White truffle oil
1 small Truffle
\N \N Salt; to taste
\N \N Freshly-ground white pepper; to taste
\N \N Truffle oil; for drizzling
1 tablespoon Chopped parsley
1 tablespoon Brunoise red pepper
1 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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