| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Essnce13 | 8 | servings | |
INGREDIENTS
| 1 | Pie shell; in a fluted pan, unbaked | |
| 1 | c | Grated White Cheddar cheese; plus |
| 1 | tb | Grated White Cheddar cheese |
| 2 | c | Heavy cream |
| 4 | Eggs | |
| 1 | tb | White truffle oil |
| 1 | sm | Truffle |
| Salt; to taste | ||
| Freshly-ground white pepper; to taste | ||
| Truffle oil; for drizzling | ||
| 1 | tb | Chopped parsley |
| 1 | tb | Brunoise red pepper |
| 1 | tb | Brunoise yellow pepper |
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. 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 - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 01-15-1997 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
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