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.