INGREDIENTS

INSTRUCTIONS

PREHEAT OVEN TO 375F. Whip 1/2 cup of the cream in a chilled bowl or over
ice till soft peaks form, then add the confectioners' sugar and vanilla and
beat just to stiff peaks. Place in strainer lined with cheesecloth and set
over a bowl. Place the hazelnuts on a tray in the oven for about 10
minutes. Do not let them burn. Take them out and skin them. Keep 1/2 cup of
the nuts warm. In a stainless steel or aluminum saucepan, heat 1/2 cup of
the sugar and 3 tablespoons of water to boiling. Add a pinch of cream of
tartar and continue cooking to a light brown color. Lightly oil a baking
sheet with 1 to 2 tablespoons of oil. When the syrup is a light brown, pour
the 1/2 cup of warmed nuts into it and stir with a wooden spoon to coat the
nuts evenly. Immediately pour them out onto the oiled baking sheet. Let
cool, 10 minutes, to make nougatine. Grind the remaining 1 cup nuts with
3/4 cup of the sugar in a food processor to form nut butter. This will take
from 6 to 10 minutes. The food processor may have to be scraped down from
time to time, but the oils must emerge and it must be somewhat like a
peanut butter. When the nougatine is cooled and hardened, chop it coarsely
with a knife into pieces small enough to eat. Mix 1 cup of cream and the
eggs together, add to nut butter and pour into a quiche shell. Sprinkle the
nougatine over the top. Bake 25 to 35 minutes until browned and set. Serve
the quiche tepid with dollops of whipped cream placed on the top with a
tablespoon. Or decorate with whipped cream piped through a pastry bag.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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