Quiche Lorraine W/ Simple Salad - Emeril Lagasse

Recipe by Cristina Barry
READY IN: 1hr 5mins




  • To make the dough in a food processor:.
  • In a food processor, combine the flour, salt, and butter in the processor and process until the mixture resembles coarse crumbs, about 10 seconds.
  • 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.
  • Gather the dough into a ball, flatten it into a disk, and wrap in plastic wrap.
  • Refrigerate for at least 1 hour.
  • To make the dough by hand:.
  • 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.
  • 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.
  • Form into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
  • 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.
  • On a lightly floured surface, roll out the dough to an 11-inch circle.
  • 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.)
  • Refrigerate for at least 30 minutes.
  • Preheat the oven to 375 degrees F.
  • Line the pastry with parchment paper and fill with pie weights or dried beans.
  • Bake until the crust is set, 12 to 14 minutes.
  • Remove the paper and weights and bake until golden brown, 8 to 10 minutes.
  • Remove from the oven and cool on a wire rack.
  • Leave the oven on.
  • In a medium skillet, cook the bacon until crisp and the fat is rendered, about 5 minutes.
  • Remove with a slotted spoon and drain on paper towels.
  • Discard the fat or reserve for another use.
  • Arrange the bacon evenly over the bottom of the baked crust.
  • In a large bowl, beat the eggs, yolks, and half and half. Add the remaining ingredients and whisk to combine.
  • 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.
  • For Simple Salad:.
  • Beat the vinegar in a bowl with the sugar, garlic, salt and pepper until sugar and salt dissolves.
  • Then beat in the oil by droplets, whisking constantly. (Or place all the ingredients in a screw-top jar and shake to combine.)
  • Taste and adjust the seasonings.
  • Toss a few tablespoons of the dressing with the salad mix and serve immediately.
  • If not using dressing right away, cover and refrigerate, whisking or shaking again before use.