Quiche Lorraine (Emeril Lagasse) Recipe

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Quiche Lorraine (Emeril Lagasse)
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Ingredients
21
Count
Nutrition
4806
Calories
Total time
65
Minutes
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Ingredients:

Directions:

  1. 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.
  2. Preheat the oven to 375 degrees F.
  3. 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.
  4. 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.
  5. Arrange the bacon evenly over the bottom of the baked crust.
  6. 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.
  7. Remove from the oven and let cool on a wire rack for 15 minutes before serving. Serve with Simple Salad.
  8. Flaky Butter Crust:
  9. To make the dough 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.
  10. 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.
  11. 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.
  12. Yield: one 9-inch tart or pie crust
  13. Simple Salad:
  14. 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.
  15. Toss a few tablespoons of the dressing with the salad mix and serve immediately.
  16. If not using dressing right away, cover and refrigerate, whisking or shaking again before use.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 4806.21 Kcal (20123 kJ)
Calories from fat 3750.66 Kcal
% Daily Value*
Total Fat 416.74g 641%
Cholesterol 1327.69mg 443%
Sodium 4353.47mg 181%
Potassium 1500.22mg 32%
Total Carbs 157.14g 52%
Sugars 16.83g 67%
Dietary Fiber 5.64g 23%
Protein 114.69g 229%
Vitamin C 5.9mg 10%
Vitamin A 1mg 33%
Iron 6.9mg 38%
Calcium 1904.8mg 190%
Amount Per 100 g
Calories 357.54 Kcal (1497 kJ)
Calories from fat 279.02 Kcal
% Daily Value*
Total Fat 31g 641%
Cholesterol 98.77mg 443%
Sodium 323.86mg 181%
Potassium 111.6mg 32%
Total Carbs 11.69g 52%
Sugars 1.25g 67%
Dietary Fiber 0.42g 23%
Protein 8.53g 229%
Vitamin C 0.4mg 10%
Vitamin A 0.1mg 33%
Iron 0.5mg 38%
Calcium 141.7mg 190%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 130.1
    Points
  • 134
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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