| 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
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