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White Cheddar And Truffle Quiche


  • 1 cup grated White Cheddar cheese
  • 1 unbaked 10 inch pie shell, (in a fluted pan)
  • 2 cups heavy cream
  • 4 eggs
  • 1 tablespoon white truffle oil
  • 1 small truffle
  • salt and white pepper
  • drizzle of truffle oil
  • 1 tablespoon grated White Cheddar cheese
  • 1 tablespoon chopped parsley
  • 1 tablespoon brunoise red pepper
  • 1 tablespoon brunoise yellow pepper


  • Preheat the oven to 350°F. Cover the bottom of the pie shell with the cheese. In a mixing bowl, whisk the cream and eggs together. Whisk in the truffle oil. Shave the truffle paper-thin. Fold the truffles in the egg mixture. Season the mixture with salt and white pepper. Pour the mixture into the pie crust. Place the pan on a baking sheet and bake for 55 minutes or until the center is set and golden. Remove from the oven and rest for 5 minutes before slicing. Place one slice of the quiche in the center of a plate. Drizzle the quiche with truffle oil. Garnish with remaining cheese, parsley, and peppers.
  • Yields: 8 slices