White Cheddar and Truffle Quiche (Emeril Lagasse) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1 unbaked pie shell, in a fluted pan |
1 cup grated white cheddar cheese, plus one tablespoon |
2 cups heavy cream |
4 eggs |
1 tablespoon white truffle oil |
1 small truffle |
salt and white pepper |
drizzle of truffle oil |
1 tablespoon chopped parsley |
1 tablespoon brunoise red pepper |
1 tablespoon brunoise yellow pepper |
Directions:
1. 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.
2. 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.
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