Best Quiche Lorraine W Simple Salad Emeril Lagasse Recipes

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QUICHE LORRAINE



Quiche Lorraine image

Provided by Emeril Lagasse

Categories     main-dish

Time 3h30m

Yield 6 servings

Number Of Ingredients 13

6 ounces ham or lean bacon, diced
1 1/4 cups all-purpose flour
2 teaspoons salt, divided
1 stick cold unsalted butter, cut into pieces, plus 1 tablespoon
3 to 4 tablespoons ice water
1 egg white
2 large onions, thinly sliced
1 teaspoon chopped fresh thyme leaves
1/2 cup grated Gruyere cheese
3 eggs
1 1/4 cups heavy cream
1/4 teaspoon freshly ground black pepper
1/8 teaspoon freshly grated nutmeg

Steps:

  • For the pie crust: In the bowl of a food processor combine the flour, 1 teaspoon of the salt and 1 stick of the butter and process until mixture resembles coarse crumbs. While the motor is running, add water in tablespoon increments until dough comes together to form a ball. Transfer dough to a lightly floured surface and shape into a flat disk. Cover with plastic wrap and refrigerate overnight or at least for 1 hour.
  • Remove pie crust from refrigerator and preheat oven to 400 degrees F.
  • Roll out the pie crust on a lightly floured surface to fit a deep 9 or 10-inch pie pan. Place the dough in the pie pan and crimp edges decoratively. Refrigerate at least 30 minutes, then line with aluminum foil. Fill with pie weights and blind bake for 12 to 15 minutes, or until lightly golden around the edges. Remove foil and pie weights and return to the oven for 3 to 5 minutes. Remove from the oven and brush the surface of pie crust with a light coating of egg white and allow to cool.
  • For the filling: In a saute pan melt the remaining tablespoon of butter over medium-high heat. Add the ham, or bacon, and cook until browned. Using a slotted spoon, remove the ham from the pan and drain briefly on paper towels, then scatter ham over the bottom of the blind-baked crust. To the fat remaining in the pan, add the sliced onions and thyme and cook, stirring occasionally, until onions are very soft and lightly caramelized, about 6 minutes. Scatter the onions over the bacon in the pie crust and top with the grated cheese.
  • In a large bowl whisk together the eggs, heavy cream, remaining 1 teaspoon of salt, pepper, and nutmeg. Pour the egg mixture over the ham, onions, and cheese in the pie shell, adding just enough of the egg mixture to come within 1/4-inch of the top of the shell. Bake on the bottom rack of the oven for 45 to 50 minutes, or until the custard is set and quiche is golden brown on top. Allow to cool slightly before serving.

QUICHE LORRAINE



Quiche Lorraine image

Perhaps the most famous quiche, Lorraine is named for its region of origin in France. The classic recipe contains no cheese, only eggs, cream, and thick chunks of slab bacon, perfect for a family-friendly brunch.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes one 11-inch quiche

Number Of Ingredients 7

All-purpose flour, for dusting
Tart Dough for Quiche
10 ounces slab bacon, cut into 3/4-by-1/4-by-1/4-inch strips
3 large eggs
2 cups heavy cream
3/4 teaspoon coarse salt
1/4 teaspoon freshly ground pepper

Steps:

  • On a lightly floured work surface, roll out dough to 1/4 inch thick. Cut out a 13-inch circle from dough. Press dough onto bottom and up sides of an 11-inch tart pan with a removable bottom; trim dough flush with top edge of pan. Prick bottom all over with a fork. Transfer to a rimmed baking sheet. Freeze until firm, about 30 minutes. Preheat oven to 400 degrees.
  • Line tart shell with parchment paper, and fill with pie weights or dried beans. Bake until dough starts to feel firm on the edges, about 20 minutes. Remove parchment and weights; continue baking until crust is pale golden brown, about 10 minutes. Let cool completely on a wire rack. Leave oven on.
  • Cook bacon in a large skillet over medium heat until browned, about 10 minutes. Transfer with a slotted spoon to paper towels to drain.
  • Whisk eggs, cream, salt, and pepper in a medium bowl. Pour mixture into tart shell, and scatter the bacon strips on top. Bake until puffed and pale golden brown, about 30 minutes. Let cool at least 30 minutes before serving.

THE BEST QUICHE LORRAINE



The Best Quiche Lorraine image

Nestled in a buttery, rustic crust, this quiche is filled with sweet onions, bacon bits and cheese. It's truly the best quiche Lorraine recipe. -Shannon Norris, Cudahy, Wisconsin

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 2h15m

Yield 8 servings.

Number Of Ingredients 11

Dough for single-crust deep-dish pie
1 package (12 ounces) thick-sliced bacon strips, coarsely chopped
3 large sweet onions, chopped
1 tablespoon minced fresh thyme
1/2 teaspoon coarsely ground pepper
1/8 teaspoon ground nutmeg
1-1/2 cups shredded Gruyere cheese
1/2 cup grated Parmesan cheese
8 large eggs, room temperature
2 cups whole milk
1 cup heavy whipping cream

Steps:

  • On a lightly floured surface, roll dough to a 14-inch circle. Transfer to a 9-in. springform pan; press firmly against bottom and sides. Refrigerate while preparing filling., In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan. Add onions to drippings; cook and stir over medium heat until caramelized, 20-25 minutes. Stir in thyme, pepper and nutmeg; remove from the heat. Cool slightly. Stir in cheeses and reserved bacon; spoon into crust. Preheat oven to 350°. In a large bowl, whisk eggs, milk, and cream until blended; pour over top. Place springform pan on a rimmed baking sheet., Bake on a lower oven rack until a knife inserted near the center comes out clean, 75-85 minutes. Cool on a wire rack 15 minutes. Loosen sides from pan with a knife. Remove rim from pan.

Nutrition Facts : Calories 671 calories, Fat 49g fat (27g saturated fat), Cholesterol 308mg cholesterol, Sodium 841mg sodium, Carbohydrate 33g carbohydrate (10g sugars, Fiber 2g fiber), Protein 25g protein.

QUICHE LORRAINE



Quiche Lorraine image

A buttery and flaky crust is filled with a rich custard, caramelized onions, bacon and gruyere cheese. Baked in a pie dish, this classic quiche will never go out of style and is perfect for any meal of the day.

Provided by Food Network Kitchen

Categories     main-dish

Time 3h30m

Yield 6 to 8 servings

Number Of Ingredients 15

1 cup all-purpose flour, plus more for dusting
1/2 teaspoon salt
1 stick cold unsalted butter, cut into small cubes
3 to 4 tablespoons ice water
1 tablespoon unsalted butter
1 sweet onion, very thinly sliced
Kosher salt
4 slices thick-cut bacon, cut into 1/2-inch strips
1 1/2 teaspoons fresh thyme
1 cup shredded Gruyère cheese (about 4 ounces)
3 large eggs
1 1/2 cups heavy cream
2 tablespoons finely chopped fresh chives
Pinch of freshly grated nutmeg
Pinch of cayenne pepper

Steps:

  • Make the crust: Pulse the flour and salt in a food processor. Add the butter and pulse until it looks like coarse meal. Add 3 tablespoons ice water and pulse until the dough starts to come together. Add up to 1 more tablespoon ice water, a little at a time, if necessary. Form the dough into a disk and wrap in plastic wrap. Refrigerate until firm, at least 1 hour or overnight.
  • Remove the dough from the refrigerator and let soften 10 minutes. Unwrap the dough on a floured surface. Roll out the dough into an 11-inch round, lightly dusting with flour as needed and turning the dough occasionally. Carefully transfer to a 9-inch pie plate and crimp the edges with your fingers. Prick the bottom of the crust all over with a fork, then refrigerate until firm, 20 to 30 minutes.
  • Preheat the oven to 350˚ F. Line the dough with parchment paper and fill with dried beans or pie weights. Put on a baking sheet and bake until lightly golden around the edges, 20 to 25 minutes. Remove the parchment and weights and continue baking until golden brown in the center, 20 to 25 more minutes. Transfer to a rack and let cool completely.
  • Meanwhile, make the filling: Combine the butter, onion and a big pinch of salt in a medium skillet over low heat. Cook, stirring occasionally, until the onion is very tender and golden brown, 20 to 25 minutes. While the onion cooks, put the bacon in a small nonstick skillet over medium heat and cook, stirring occasionally, until golden brown and crisp, 7 to 10 minutes. Remove to a paper towel-lined plate. Add the bacon to the pan with the onion, along with the thyme.
  • Spread the Gruyère and onion-bacon mixture in the cooled pie crust. Combine the eggs, heavy cream, chives, nutmeg, cayenne and 3/4 teaspoon salt in a large bowl and whisk until combined. Pour into the pie crust. Bake until the quiche is just set and lightly golden brown, 40 to 45 minutes. Let cool before serving.

THE BEST QUICHE LORRAINE



The Best Quiche Lorraine image

Perfect for breakfast, lunch or dinner, this traditional French quiche is filled with crispy bacon, soft, sweet onions and nutty Gruyere, all nestled in a tender pastry crust. In the shop windows of Paris you will often see quiche several inches high and brimming with filling. While it is absolutely magnifique, it is also incredibly time-consuming and technically challenging for the home cook. In our version, we use a shorter tart pan so there's less fussing with large volumes of dough, and a reduced amount of custard cuts the baking time in half. And although you do need to refrigerate the dough twice, it's worth it. The pastry is extra buttery and keeping it chilled makes it easier to work with and results in a light flaky crust.

Provided by Food Network Kitchen

Time 4h15m

Yield 8 servings

Number Of Ingredients 12

1 cup all-purpose flour, plus more for dusting (see Cook's Note)
Kosher salt
1 stick (8 tablespoons) cold unsalted butter, cut into small pieces
3 to 5 tablespoons ice water
1 tablespoon unsalted butter
1 small yellow onion, very thinly sliced
Kosher salt and freshly ground black pepper
4 ounces slab bacon, cut into 1/2-inch pieces
2 teaspoons fresh thyme leaves
1/2 cup shredded Gruyere (about 2 ounces)
1 cup heavy cream
2 large eggs

Steps:

  • For the pastry crust: Pulse the flour and 1/2 teaspoon salt in a food processor until combined. Add the butter and pulse until the flour looks like cornmeal. Sprinkle in 3 tablespoons ice water and pulse until the dough begins to come together. Pinch the dough with your fingers; if it doesn't hold together, add up to 2 more tablespoons ice water, 1 tablespoon at a time, and pulse again.
  • Transfer the dough to a sheet of plastic wrap and pat into a disc. Wrap tightly and refrigerate until firm, at least 1 hour and preferably overnight.
  • Lightly flour a work surface, then roll the dough into an 11-inch round, about 1/8 inch thick. Center the dough in a 9-inch fluted tart pan with removable bottom, with an even overhang of dough all around. Press the dough into the edges of the pan and the fluted sides. Roll the rolling pin over the top to cut off the extra dough (discard the extra). Poke the bottom and sides all over with a fork. Chill until completely cold, about 30 minutes.
  • Meanwhile, position an oven rack in the lower third of the oven and preheat to 375 degrees F.
  • Press a piece of parchment over the chilled crust, then fill with pie weights, raw beans or rice. Put the pan on a baking sheet. Bake until the crust is set and golden around the edges, about 40 minutes. Carefully remove the parchment and weights. Return to the oven and bake until the crust is dry and slightly golden, about 15 minutes more. Let cool completely, about 30 minutes.
  • For the filling: Combine the butter, onion, 1/2 teaspoon salt and 1/2 cup water in a medium skillet over medium-low heat. Cook, stirring occasionally, until the onions are completely softened and all the water has evaporated, about 30 minutes.
  • Meanwhile, cook the bacon in a separate medium skillet over medium-low heat, stirring, until the fat has rendered and the bacon is crisp, 10 to 15 minutes.
  • When the onions have cooked for 30 minutes, add the bacon using a slotted spoon, then stir in 1 teaspoon of the thyme and 1/2 teaspoon pepper. Spread the onion mixture in the bottom of the crust and sprinkle with the Gruyere. Whisk together the cream, eggs and 1/2 teaspoon salt in a medium bowl until combined. Pour the cream mixture over the filling in the crust and top with the remaining 1 teaspoon thyme.
  • Bake the quiche on the baking sheet until set and golden, about 30 minutes. Let cool at least 30 minutes before serving.

QUICHE LORRAINE W/ SIMPLE SALAD - EMERIL LAGASSE



Quiche Lorraine W/ Simple Salad - Emeril Lagasse image

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

Provided by Cristina Barry

Categories     Cheese

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 19

1 1/4 cups all-purpose flour
1/4 teaspoon salt
7 tablespoons unsalted butter, chilled and cut into pieces
1 -2 tablespoon ice water (or more)
6 ounces thick cut bacon, cut into narrow strips (or lardons )
2 large eggs
2 large egg yolks
1 1/4 cups half-and-half
1/4 teaspoon salt
1/4 teaspoon white pepper
1 pinch freshly grated nutmeg
1 cup grated gruyere or 1 cup swiss cheese
1/4 cup balsamic vinegar
2 teaspoons dark brown sugar (optional)
1 tablespoon chopped garlic
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
3/4 cup olive oil
mesclun or favorite greens, for accompaniment

Steps:

  • 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.

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