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.