BREAKFAST-LUNCH-DINNER-PERFECT!!!

White Cheddar and Truffle Quiche

Recipe courtesy of Emeril Lagasse

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

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.

Posted by Chef Bill Brooks, Corporate Chef, U.S. Foodservice, Inc

Opinions expressed are my own and do not necessarily

reflect those of U.S. Foodservice, Inc