| 1 | Preheat oven to 375°F. |
| 2 | Whip ?cup of the cream in a chilled bowl or over ice till soft peaks form, then add the confectioners" sugar and vanilla and beat just to stiff peaks. |
| 3 | Place in strainer lined with cheesecloth and set over a bowl. |
| 4 | Place the hazelnuts on a tray in the oven for about 10 minutes. |
| 5 | Do not let them burn. |
| 6 | Take them out and skin them. |
| 7 | Keep ?cup of the nuts warm. |
| 8 | In a stainless steel or aluminum saucepan, heat ?cup of the sugar and 3 tablespoons of water to boiling. |
| 9 | Add a pinch of cream of tartar and continue cooking to a light brown color. |
| 10 | Lightly oil a baking sheet with 1 to 2 tablespoons of oil. |
| 11 | When the syrup is a light brown, pour the ?cup of warmed nuts into it and stir with a wooden spoon to coat the nuts evenly. |
| 12 | Immediately pour them out onto the oiled baking sheet. |
| 13 | Let cool, 10 minutes, to make nougatine. |
| 14 | Grind the remaining 1 cup nuts with ?cup of the sugar in a food processor to form nut butter. |
| 15 | This will take from 6 to 10 minutes. |
| 16 | The food processor may have to be scraped down from time to time, but the oils must emerge and it must be somewhat like a peanut butter. |
| 17 | When the nougatine is cooled and hardened, chop it coarsely with a knife into pieces small enough to eat. |
| 18 | Mix 1 cup of cream and the eggs together, add to nut butter and pour into a quiche shell. |
| 19 | Sprinkle the nougatine over the top. |
| 20 | Bake 25 to 35 minutes until browned and set. |
| 21 | Serve the quiche tepid with dollops of whipped cream placed on the top with a tablespoon. |
| 22 | Or decorate with whipped cream piped through a pastry bag. |
