White cheddar & truffle quiche
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1.00 | 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 | eggs | |
| 1.00 | tablespoon | white truffle oil |
| 1.00 | small | truffle |
| 1 | salt; to taste | |
| 1 | freshly-ground white pepper; to taste | |
| 1 | truffle oil; for drizzling | |
| 1.00 | tablespoon | chopped parsley |
| 1.00 | tablespoon | brunoise red pepper |
| 1.00 | tablespoon | brunoise yellow pepper |
Directions
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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