White Cheddar And Truffle Quiche

Recipe Ingredients

1		Pie shell, in a fluted pan - unbaked
1 cup	146g / 5.1oz	Grated White Cheddar cheese - plus
1 tablespoon	15ml	Grated White Cheddar cheese
2 cups	474ml	Heavy cream
4		Eggs
1 tablespoon	15ml	White truffle oil
1 tablespoon	15ml	Truffle (small)
		Salt - to taste
		Freshly-ground white pepper - to taste
		Truffle oil - for drizzling
1 tablespoon	15ml	Chopped parsley
1 tablespoon	15ml	Brunoise red pepper
1 tablespoon	15ml	Brunoise yellow pepper

Recipe Instructions

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.

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

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