Quiche Lorraine W/ Simple Salad - Emeril Lagasse

Total Time
1hr 5mins
Prep 5 mins
Cook 1 hr

Searching for a good quiche recipe, I came across this recipe. I haven't tried it yet. Let me know what you think.

Ingredients Nutrition

Directions

  1. To make the dough in a food processor:.
  2. In a food processor, combine the flour, salt, and butter in the processor and process until the mixture resembles coarse crumbs, about 10 seconds.
  3. With the machine running, add the ice water through the feed tube and pulse quickly 5 or 6 times, or until the dough comes together and starts to pull away from the sides of the container.
  4. Gather the dough into a ball, flatten it into a disk, and wrap in plastic wrap.
  5. Refrigerate for at least 1 hour.
  6. To make the dough by hand:.
  7. Combine the flour, salt, and butter in a medium bowl, and mix with a pastry blender or your fingertips until the mixture resembles coarse crumbs.
  8. Add the water 1 tablespoon at a time and mix until the dough comes together and is no longer dry, being careful not to overmix.
  9. Form into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
  10. Roll out the dough on a lightly floured surface according to the recipe, fit it into the pan, and allow to rest again in the refrigerator before baking.
  11. On a lightly floured surface, roll out the dough to an 11-inch circle.
  12. Fit into a 9-inch fluted tart pan with a removable bottom and trim the edges. (Alternatively, a 9-inch pie pan can be used.)
  13. Refrigerate for at least 30 minutes.
  14. Preheat the oven to 375 degrees F.
  15. Line the pastry with parchment paper and fill with pie weights or dried beans.
  16. Bake until the crust is set, 12 to 14 minutes.
  17. Remove the paper and weights and bake until golden brown, 8 to 10 minutes.
  18. Remove from the oven and cool on a wire rack.
  19. Leave the oven on.
  20. In a medium skillet, cook the bacon until crisp and the fat is rendered, about 5 minutes.
  21. Remove with a slotted spoon and drain on paper towels.
  22. Discard the fat or reserve for another use.
  23. Arrange the bacon evenly over the bottom of the baked crust.
  24. In a large bowl, beat the eggs, yolks, and half and half. Add the remaining ingredients and whisk to combine.
  25. Pour into the prepared crust and bake until the custard is golden, puffed, and set yet still slightly wiggly in the center, 30 to 35 minutes.
  26. For Simple Salad:.
  27. Beat the vinegar in a bowl with the sugar, garlic, salt and pepper until sugar and salt dissolves.
  28. Then beat in the oil by droplets, whisking constantly. (Or place all the ingredients in a screw-top jar and shake to combine.)
  29. Taste and adjust the seasonings.
  30. Toss a few tablespoons of the dressing with the salad mix and serve immediately.
  31. If not using dressing right away, cover and refrigerate, whisking or shaking again before use.

Reviews

(1)
Most Helpful

This is for the most part the recipe I follow for Classic French Bistro Quiche Lorraine. The pastry and method for blind baking is what I follow with the addition of adding either vinegar or lemon juice to the ice water for the prep of the pastry. As for the filling, a few changes, fine toasted bread crumbs, 2 TBSPS along with 2 TBSPs freshly grated Parmesan cheese and half the bacon are sprinkled on the bottom first. Then the eggs, egg yolks, a tsp of Dijon mustard and a 1/2 tsp of dry mustard, a pinch of cayenne pepper, gruyere and Parmesan cheese, 1/3 cup strained bacon fat and a combo of heavy cream and goats milk to equal 2 1/4 cups scalded milk complete the custard. My recipe calls for a pound of bacon, with 1/2 on the bottom and 1/2 sprinkled over the top when done along with some Parmesan cheese and chopped parsley. The cook times are the same for both pastry and setting the custard. I was going to post mine, but in researching found yours, so close, so why bother? With a simple green salad as you posted, a great bistro meal that I highly recommend. Thank you so much for posting. Leslie Next time I make this, I will post a picture for you. It was beautiful, and tasted as good as it looked.

Nana Chickens June 22, 2008

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