White Cheddar and Truffle Quiche

• 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

1. Preheat the oven to 350 degrees.
2. Cover the bottom of the pie shell with cheese.
3. In a mixing bowl, whisk the cream and eggs together.
4. Whisk in the truffle oil.
5. Shave the truffle paper-thin.
6. Fold the truffle shavings into the egg mixture.
7. Season the mixture with salt and white pepper and pour it into the pie crust.
8. Place the pie pan on a baking sheet and bake for 55 minutes at 350 degrees or until the center is set and golden.
9. Remove from the oven and let it rest for 5 minutes before slicing.
10. Slice the quiche and place one slice in the center of a plate.
11. Drizzle with truffle oil.
12. Garnish with remaining cheese, parsley, and peppers.

unbaked pie shell, grated white cheddar cheese, heavy cream, eggs, truffle oil, truffle, salt, drizzle of truffle oil, parsley, brunoise red pepper, brunoise yellow pepper

Taken from www.foodnetwork.com/recipes/emeril-lagasse/white-cheddar-and-truffle-quiche-recipe.html (may not work)