How about a recipe for truffle quiche with a touch of champagne and onion?

1 Pie shell; in a fluted pan, unbaked


1 cup Grated White Cheddar cheese; plus


1 tablespoon Grated White Cheddar cheese


1 cup Heavy cream


1 cup champagne


4 Eggs


1 tablespoon White truffle oil


1 small Truffle


Salt; to taste


Freshly-ground white pepper; to taste


2 tablespoon of chopped onion


Truffle oil; for drizzling


1 tablespoon Chopped parsley





1 tablespoon Brunoise yellow pepper





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, the onion 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.