---------- Recipe via Meal-Master (tm) v8.04
  Categories: Desserts, Nuts, Kump
       Yield: 6 servings
       1    10-in prebaked quiche shell
   1 1/2 c  Hazelnuts
   1 1/4 c  Granulated sugar
       1 pn Cream of tartar
   1 1/2 c  Heavy cream
       2 tb Confectioners' sugar
     1/2 tb Vanilla
       2 lg Eggs
   PREHEAT OVEN TO 375F. Whip 1/2 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. Place in strainer lined with
   cheesecloth and set over a bowl. Place the hazelnuts
   on a tray in the oven for about 10 minutes. Do not let
   them burn. Take them out and skin them. Keep 1/2 cup
   of the nuts warm. In a stainless steel or aluminum
   saucepan, heat 1/2 cup of the sugar and 3 tablespoons
   of water to boiling. Add a pinch of cream of tartar
   and continue cooking to a light brown color. Lightly
   oil a baking sheet with 1 to 2 tablespoons of oil.
   When the syrup is a light brown, pour the 1/2 cup of
   warmed nuts into it and stir with a wooden spoon to
   coat the nuts evenly. Immediately pour them out onto
   the oiled baking sheet. Let cool, 10 minutes, to make
   nougatine. Grind the remaining 1 cup nuts with 3/4 cup
   of the sugar in a food processor to form nut butter.
   This will take from 6 to 10 minutes. 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. When the nougatine is cooled and
   hardened, chop it coarsely with a knife into pieces
   small enough to eat. Mix 1 cup of cream and the eggs
   together, add to nut butter and pour into a quiche
   shell. Sprinkle the nougatine over the top. Bake 25 to
   35 minutes until browned and set. Serve the quiche
   tepid with dollops of whipped cream placed on the top
   with a tablespoon. Or decorate with whipped cream
   piped through a pastry bag.